DCist Talks With Mark Bittman
Best selling author of How to Cook Everything and the Minimalist cookbook series, Mark Bittman arrives in the District today to compete in D.C. Central Kitchen's Capital Food Fight and to promote his most recent book, The Best Recipes in the World: More Than 1001 International Dishes to Cook at Home at Best Cellars in Dupont Circle on Wednesday.
Also the creator of the New York Times' column, "The Minimalist," Bittman is the author of Fish: The Complete Guide to Buying and Cooking and has collaborated with celebrated international chef, Jean-Georges Vongerichten on Cooking at Home with a Four Star Chef and From Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication. In addition, Bittman hosts the TV show, How to Cook Everything: Bittman Takes on America's Chefs and is a regular guest on National Public Radio.
DCist caught up with Bittman to find out if he is sharpening his knives and his skills to compete at the Capital Food Fight against Greggory Hill of David Greggory, Morou of Signatures, Katsuya Fukushima of Café Atlantico, and last year's winner, Ris LaCoste of DC's 1789.
DCist: How are you preparing for D.C. Central Kitchen's Food Fight?
Bittman: Well, I intend to win, but that's because I'm proud. Jose Andres [of Café Atlantico, Jaleo, Zaytinya and Oyamel] is my sous chef. I do have to say, that there's no reason to believe that we're going to win, except that Jose is such a good chef, since I have done no preparation for the event.
DCist: Though you're in Washington for a short time, where do you intend to eat while you're in town?
Bittman: I'm not there for very long. What will it be: One dinner? Two? That's easy. Michel Richard's Citronelle, of course. Any of Jose's places. And Mark Furstenburg's Breadline. These are the kinds of restaurants that provide great experiences. That reminds me; I'm glad I talked to you. I have to give Michel a call to let him know that I have to come in for dinner!
DCist: In researching for your new book, The Best Recipes in the World what did you find the most surprising?
Bittman: ...When you travel around the world, there are more similarities than differences in regard to food and cooking. Things haven't changed that much. Everyone likes food and likes to eat. Everyone is in a hurry. And most people like strong, solid flavors. Some cultures are closer to the land than we are, however. You can go to the daily market and see just how fresh the food is, that it hasn't been refrigerated and it looks fresh and colorful and delicious....If it hasn't sold by the end of the day, it has to be eaten. Someone will eat it.
Other surprises? I was surprised by how wonderful food was in Mexico. I had expected good food, but it surpassed my expectations....And, while I wasn't expecting anything particularly interesting from Scandanavian food, I loved it. But still, China, Italy, France, Spain, Thailand -- there is a reason these countries are known for having the best cuisine in the world. More specifically, regarding Italian and French [food]: It's in these countries where the tradition of great cooking is reinforced.
DCist: After writing this cookbook, do you think that you will defy tradition in your holiday cooking this year?
Bittman: For the holidays, I always cook something weird. [At Thanksgiving,] I can't stand the turkey thing. I haven't thought about it yet, but I'm certainly not constrained by holiday traditions.
DCist: Is your new online interactive "Questions for...Mark Bittman" on New York Times' online edition because of your new book?
Bittman: I've written "The Minimalist" for the Times for nine years or so. Yes, I think it's a response to the book. That stuff [on the New York Times] should continue.
DCist: We read somewhere that the six most essential items in your pantry were peanut butter, olive oil, good vinegar, soy sauce, garlic and pasta. Have you revised your list after writing Best Recipes?
Bittman: Of course, peanut butter is at the top of the list. It keeps you from starving! But, really. Who is ever going to have just five items in the pantry?...You could have a list of 30. Others should include cocoa milk, parmesan, onions, eggs, beans, garlic of course, three to four kinds of rice, etc...If you have staples from enough different kinds of cuisine from around the world -- three to four -- you can go in those directions....Build a pantry, cook fresh, you'll be happy.
DCist: Is there anything else you would like to convey to your D.C. readership?
Bittman: The book speaks for itself, I think. It's not a chef's cookbook. It's about home cooks perfecting international dishes. It's about making them really accessible.
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Tuesday's Capital Food Fight for D.C. Central Kitchen is 6:30 p.m. at Ronald Reagan Building and International Triangle 14th and Pennsylvania NW. Tickets are $125 and must be purchased at the door.
Wednesday's book signing for The Best Recipes in the World: More Than 1001 International Dishes to Cook at Home. 5:30 p.m., Best Cellars Dupont Circle, 1643 Connecticut Ave. NW