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The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...
The New York Times has published recipes since the 1850s and has had a separate food section since the 1940s. [222] In 1961, restaurant critic Craig Claiborne published The New York Times Cookbook, [223] an unauthorized cookbook that drew from the Times ' s recipes. [224]
Amanda Hesser (born 1971) is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
Marian Burros (born in Waterbury, Connecticut) is a cookbook author, and was food columnist for The New York Times, a position she held from 1981 to 2014. [1] [2] Before joining the Times, Burros was The Washington Post's food editor and a consumer reporter for an NBC affiliate, a position for which she won an Emmy Award.
Craig Claiborne (September 4, 1920 – January 22, 2000 [1]) was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks and an autobiography.
Hewitt wrote a number of popular cookbooks, four of which received the James Beard Food and Beverage Book Award. [1] She was an early advocate of natural foods. [1]Hewitt was the author of the bestseller New York Times Natural Foods Cookbook, first published in 1971, which gave recipes of natural unprocessed foods. [2]
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