I adore Mark Bittman. Having followed his New York Times food column for years, I have always found his evocative view of the world of food quite refreshing. Bittman has written more than 20 cookbooks, including this new one, “How to Bake Everything.” For an occasional and frightened baker like myself, his witty, caustic and opinionated banter provides a compelling counter to the usual staid baking books. (more…)