Born in New York, Mark Bittman worked a variety of jobs after college, including teacher, cab driver and community organizer. Eventually, he combined dual interests in food and writing to become a restaurant reviewer. He became a widely-read columnist for the New York Times and transformed the paper's food section into a cultural force. And he's authored almost 30 books including the classic "How To Cook Everything," which has sold more than two million copies. Now he's published " Dinner for Everyone: 100 Iconic Dishes Made 3 Ways-Easy, Vegan, Or Perfect for Company."

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