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    Bitten smitten

    For my money, there are fewer examples of great food gurus on the web than the New York Time's Mark Bitten. His blog videos and print articles are honest, pragmatic, and friendly in design and useful to anyone who wants to make the intimidating and unusual accessible. So many people approach cooking as an alien art when it can just as well be one of the most available pedestrian art forms on the planet. What I most appreciate about his approach and tone is that he presents everything as option and possibility for exploration and delight rather than the source of the drudgery of dogmatic compliance. In Mark's world, every dish is beautiful and every meal balanced. You get the combination of spicy rapport, salty banter, and complex wisdom of good design, which is always simple.
    Tags » Appreciative living
    • 8 March 2010
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    almost 2 years ago Donna responded:
    I think he's the guy who wrote the book "How to Cook Everything", which I got for free due to my "connections." It looks like it is a helpful guide but it has line art instead of color photographs. I need color photographs of delicious-looking food to get inspired.

  • Jack Ricchiuto's Space

    10-time author and designer with a focus on change in organizations and communities. HappinessChoice.com. Contact Jack at jack(at)happinesschoice(dot)com

  • About Jack Ricchiuto

    10-time author and designer with a focus on change in organizations and communities. HappinessChoice.com. Contact Jack at jack(at)happinesschoice(dot)com

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