Frequent visitors to our blog know that New York Times food writer Mark Bittman has been a bit of an inspiration to us in the kitchen over the past year. At this point we probably trust his How To Cook Everything and How To Cook Everything Vegetarian more than any other cookbooks. As a mostly vegetarian household, we appreciate the fact that he has a place for meat, but one that is secondary to other food products like vegetables and grains. This philosophy is further manifested in his book Food Matters and recent follow-up cookbook The Food Matters Cookbook.
We were thrilled to learn that Mark Bittman himself would be appearing at Wychwood Barns, the building near us that houses the Green Barn Farmer’s Market every Saturday morning. In conversation with CBC’s Matt Galloway, Bittman explained his mentality about cooking, eating and food production. He also took time to answer some of the audience’s questions and sign his books. Bittman has a philosophy of eating vegan for most of the day and meat at dinner. We told him that our meat consumption is mostly on weekends, and he seemed impressed. Go us!
We haven’t tried any of the recipes in Bittman’s new cookbook yet, but we encourage you all to buy a copy. We’ll likely post about what we try over the next few weeks. I have a feeling this will be a very Bittman-heavy week.