Bittman's Kitchen: What I Grill and Why by Mark BittmanMy rating: 4 of 5 stars
This is a fun, quick read, and a handy reference, for weekend grillers like myself who want to start to branch out beyond burgers, brats, steak, and the occasional fish. In fact, there are even tips and recipes to make your burgers, steak, and fish better. The recipes take some preparatory work, though Bittman presents it in a way to suggest that the preparation won't take long (I'm a bit skeptical on that until I try and get the hang of the various marinades and know where to find the right spices). In addition to burgers and steak, there are tips and recipes for grilling fish, chicken, lamb, and vegetables. Some of the tips and marinades could apply to multiple meats.
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One of the great mysteries of the grocery world is the fantastic success of white bread. How is this possible? It is devoid of taste and has been stripped of its healthy nutrients. So stripped, in fact, that the government (at least the U.S. one) mandates that its manufacturers reinsert nutrients into the finished product. Which is like tearing a puzzle apart, throwing some of the pieces away, and trying to put the puzzle back together again. White bread is designed to be shipped and stored and placed on a shelf, all for as little money as possible; it is not designed--at least primarily--to be eaten, let alone enjoyed.