Bittman has done a wonderful job of getting people into the kitchen again, by demystifying the process it takes to put food on the table instead of putting it on a pedestal that only great chefs can aspire to top. He shares the secrets of those high culinary priests, not on slick shows that take an unseen staff to prepare and produce, but in clear language and simple steps that busy cooks can easily follow.
His new venture sounds delightful, but he will be missed by those of us who follow the Times. Here's his last column for the New York Times.
