Mark Bittman brings his New York Times
food column -- The Minimalist
-- to an end after 13 years.
I am grateful to him for introducing me and thousands of other readers to Jim Lahey's revolutionary bread recipe
and to the pleasure of bypassing Williams-Sonoma in favor of the local restaurant supply store
If you were put off by the in-your-face, competitive reality cooking shows, there was Bittman, who kept it pleasurable, interesting and mostly unpretentious. If I had the choice between dining out at New York's hottest restaurant or shooting the shit with Bittman over a sizzling sautÃ© pan in a cramped apartment kitchen, I'd take Bittman.
His next gig is taking on the agro-industrial complex from the Times
' Opinion section. That should be fun, too.