An Evening with Mark Bittman

Thursday, October 16, 2014
8:00pm (Reception 6:30-7:30pm)

An Evening with Mark Bittman

How to Cook Everything Fast:
A Better Way to Cook Great Food

in conversation with Evan Kleiman, host of Good Food on KCRW

All Saints Church
504 N. Camden
Beverly Hills, CA 90210

PURCHASE TICKETS 
$20 General Admission
$30 Reserved Seats
$50 Includes Bittman’s book + Reserved Seats
$95 includes reserved seating + pre-event reception + Bittman’s book
The reception includes selections chosen from Bittman’s book

Mark Bittman is one of America’s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper’s Sunday Magazine. He produced “The Minimalist” column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including How to Cook Everything® The BasicsHow to Cook Everything®How to Cook Everything® Vegetarian (all available as apps), Food Matters and The Food Matters Cookbook, and the new VB6™: Eat Vegan Before 6:00. Visit his website.

In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.

How to Cook Everything Fast is a book of kitchen innovations. Time management— the essential principle of fast cooking— is woven into revolutionary recipes that do the thinking for you. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read—and let the recipes guide you quickly and easily toward a delicious result.

Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques—encouraging what he calls “naturally fast cooking”—and the results are revelatory. There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).

Throughout, Bittman’s commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe.

Evan Kleiman is a culinary multitasker whose work no matter what form it takes (interviewing, teaching, writing, cooking) has food as the focus in a quest to create and reveal connections we make with one another.  She is Host of Good Food on the KCRW and kcrw.com

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