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[13] It was the fifth-most-emailed New York Times article of 2012. [3] His 2016 review of Per Se, downgrading the restaurant to 2 stars, also attracted wide attention. [3] His two predecessors as critics, Sifton and Frank Bruni, had each given the restaurant four stars. Wells identified issues with the quality of the food and the atmosphere ...
Tejal Rao. Tejal Rao (born 1982 or 1983) [ 2] is a restaurant critic, recipe developer and writer based in Los Angeles. [ 3] In 2018, she was named the first California restaurant critic for The New York Times. [ 3] In 2021, she was named editor of the New York Times subscription cooking newsletter The Veggie.
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. Over the course of his career, he made many contributions to gastronomy and ...
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. 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 ...
Gael Greene (December 22, 1933 – November 1, 2022) was an American restaurant critic, author, and novelist.She became New York magazine's restaurant critic in fall 1968, at a time when most New Yorkers were unsophisticated about food and there were few chefs anyone knew by name, [citation needed] and for four decades both documented and inspired the city's and America's growing obsession ...
Bittman has written and co-written 16 books and cookbooks. Bittman's most recent cookbook, How to Cook Everything Fast, was released October 7, 2014. [10] In 2005 he published the books The Best Recipes in the World and Bittman Takes on America's Chefs, and hosted the Public Television series Bittman Takes on America's Chefs, which won the James Beard Award for best cooking series. [11]
Having previously worked for The Chicago Sun-Times, [4] Asimov began working for The New York Times in 1984 as an editor in national news. From 1991 to 1994, he was the editor of the Living Section and, from 1994 to 1995 he edited the Styles of The Times section.
Raymond Sokolov addressing a plenary session at the Oxford Symposium on Food and Cookery, 2012. Born. ( 1941-08-01) August 1, 1941 (age 82) Detroit, Michigan, U.S. Occupation. New York Times Food Critic. Raymond Sokolov (born 1 August 1941) is a U.S. journalist who has written extensively about food. He wrote the "Eating Out" column for The ...