Mark Bittman | How to Grill Everything: Simple Recipes for Great Flame-Cooked Food

at MJCCA - Zaban Park on 05/17/2018, 07:00 pm
author photo book jacket
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"Atlanta", GA
 
"681-5128"
 
"http://www.acappellabooks.com"
Mark Bittman | How to Grill Everything: Simple Recipes for Great Flame-Cooked Food Thursday, May 17, 2018 7:00 PM Location: MJCCA - Zaban Park 5342 Tilly Mill Rd, Atlanta, GA 30338 Mark Bittman, the man who taught us how to cook everything, returns to the MJCCA stage with his latest -- the definitive guide to how to grill everything—from the perfect steak to cedar-plank salmon to pizza—all explained in his trademark simple, straightforward style. Featuring more than 1000 recipes and hundreds of variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire. ABOUT THE AUTHOR Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and The New York Times number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the New York Times, where he was ultimately the lead food writer for the Sunday Magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has more than a million views. He was a distinguished fellow at the University of California (Berkeley) and a fellow at the Union of Concerned Scientists; he is a member of the faculty of Columbia University’s Mailman School of Public Health. Throughout his career Bittman has strived for the same goal: to make the food, in all its aspects, understandable. Q & A and a book signing will follow.

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