Audiobooks by Mark Bittman

The Best American Food Writing 2023

A collection of the year’s top food writing, selected by prolific food writer and author of How to Cook Everything Mark Bittman. 'In almost any culture, at any time, you can find food writing,” writes guest editor Mark Bittman in his introduction. “Food means growing and hardship, and health and medicine, and work and holiday. In its abundance it is a gift and a joy, and in its absence a curse and a tragedy. If a culture has writing, that culture has food writing.” The stories in this year’s Best American Food Writing are brilliant, eye-opening windows into the heart of our country’s culture. From the link between salt and sex, to Syrian refugees transforming ancient Turkish food traditions, to the FDA’s crusade on alternative non-dairy milk options, to Black farmers in Arkansas seeking justice, the scope of these essays spans nearly every aspect of our society. This anthology offers an entertaining and poignant look at how food shapes our lives and how food writing shapes our culture. THE BEST AMERICAN FOOD WRITING 2023 INCLUDES JAYA SAXENA • LIGAYA MISHAN • MARION NESTLE TOM PHILPOTT • WESLEY BROWN • ALICIA KENNEDY CAROLINE HATCHETT • AMY LOEFFLER and others

Mark Bittman, Silvia Killingsworth (Author), Anthony Rey Perez, Carolina Hoyos, Chanté Mccormick, Dylan Moore, Elyse Dinh, Johnny Rey Diaz, Justin Chien, Nikki Massoud, Terrence Kidd, Will Tulin (Narrator)

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Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal

"Epic and engrossing." -The New York Times Book ReviewFrom the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity's appetite for food, farmland, and the money behind it all-and how a better future is within reach. The story of humankind is usually told as one of technological innovation and economic influence-of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food. In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide-and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food's grip. Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

Mark Bittman (Author), Mark Bittman (Narrator)

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Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal

"Epic and engrossing." -The New York Times Book Review From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity's appetite for food, farmland, and the money behind it all-and how a better future is within reach. The story of humankind is usually told as one of technological innovation and economic influence-of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food. In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide-and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food's grip. Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

Mark Bittman (Author), Mark Bittman (Narrator)

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A Bone to Pick: The good and bad news about food, with wisdom and advice on diets, food safety, GMOs

Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times' only dedicated opinion columnist covering the food beat, Bittman routinely makes readers think twice about how the food we eat is produced, distributed, and cooked, and shines a bright light on the profound impact that diet both good and bad can have on our health and that of the planet. In A Bone to Pick, Mark's most memorable and thought-provoking columns are compiled into a single volume for the first time. As abundant and safe as the American food supply appears to be, the state of our health reveals the presence of staggering deficiencies in both the system that produces food and the forces that regulate it. Bittman leaves no issue unexamined; agricultural practices, government legislation, fad diets, and corporate greed all come under scrutiny and show that the issues governing what ends up in our market basket and on our tables are both complex and often deliberately confusing. Unabashedly opinionated and invariably thought provoking, Bittman's columns have helped readers decipher arcane policy, unpack scientific studies, and deflate affronts to common sense when it comes to determining what eating well truly means. As urgent as the situation is, Mark contends that we can be optimistic about the future of our food and its impact on our health, as slow-food movements, better school-lunch programs, and even healthy fast food become part of the norm. At once inspiring, enraging, and enlightening, A Bone to Pick is an essential resource for every reader eager to understand not only the complexities inherent in the American food system, but also the many opportunities that exist to improve it.

Mark Bittman (Author), Robert Fass (Narrator)

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Cooking Fast and Slow

Mark Bittman—the beloved New York Times food writer and author of the megaselling How to Cook Everything—joins his friend, master chef Mario Batali, for a gastronaut’s tête-à-tête. Batali celebrates slow food in his new book, America Farm to Table, which pays homage to American farmers with brilliant recipes created from their lovingly grown top-of-the-line produce; Bittman—who’s just revolutionized everyday cooking with his new magnum opus, How to Cook Everything Fast—shares his genius for creating maximum flavor with ease in minimal time. Hear both sides! Moderated by Sam Sifton, food editor at The New York Times.

Mario Batali, Mark Bittman (Author), Sam Sifton (Narrator)

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