*Premium tickets include a copy of Bittman's How To Bake Everything and a 6:00 pm pre-event reception with Bittman.
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Mark Bittman, longtime New York Times columnist and author of more than a dozen cookbooks, including the “bible” How to Cook Everything, is one of America’s most known, beloved and respected food writers. His new book, How to Bake Everything, demystifies, deconstructs and debunks myths about baking, making it simpler than ever before. From American favorites like Crunchy Toffee Cookies and Baked Alaska, to global baked treats like Nordic Ruis and Afghan Snowshoe Naan, these recipes satisfy every sweet tooth.
show less
______________________________________________________
Mark Bittman, longtime New York Times columnist and author of more than a dozen cookbooks, including the “bible” How to Cook Everything, is one of America’s most known, beloved and respected food writers. His new book, How to Bake Everything, demystifies, deconstructs and debunks myths about baking, making it simpler than ever before. From American favorites like Crunchy Toffee Cookies and Baked Alaska, to global baked treats like Nordic Ruis and Afghan Snowshoe Naan, these recipes satisfy every sweet tooth.
*Premium tickets include a copy of Bittman's How To Bake Everything and a 6:00 pm pre-event reception with Bittman.
______________________________________________________
Mark Bittman, longtime New York Times columnist and author of more than a dozen cookbooks, including the “bible” How to Cook Everything, is one of America’s most known, beloved and respected food writers. His new book, How to Bake Everything, demystifies, deconstructs and debunks myths about baking, making it simpler than ever before. From American favorites like Crunchy Toffee Cookies and Baked Alaska, to global baked treats like Nordic Ruis and Afghan Snowshoe Naan, these recipes satisfy every sweet tooth.
read more
______________________________________________________
Mark Bittman, longtime New York Times columnist and author of more than a dozen cookbooks, including the “bible” How to Cook Everything, is one of America’s most known, beloved and respected food writers. His new book, How to Bake Everything, demystifies, deconstructs and debunks myths about baking, making it simpler than ever before. From American favorites like Crunchy Toffee Cookies and Baked Alaska, to global baked treats like Nordic Ruis and Afghan Snowshoe Naan, these recipes satisfy every sweet tooth.
show less
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3200 California St, San Francisco, CA 94118
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