Food Writers I Love

These are some of my favorite food writers in the world. I never pass up an opportunity to read what they have to say. Each has his or her way to describe food as an experience.

Ruth Reichl
Along with losing an American food icon when Gourmet magazine closed in 2009, I also lost Ruth Reichl’s voice on a monthly basis. No one can come close to describing food and the experience of eating like she can. Her books, Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires chronicle her childhood to her life in the food industry, which led to a career as the restaurant critic at the New York Times.

Laurie Colwin
The world lost the food writer Laurie Colwin way too soon. Two collections of short stories, Home Cooking and More Home Cooking are a treasury of kitchen tales. I dare you to read about roasted chicken and not want to run out to cook one yourself.

Judith Jones
Better known as Julia Child’s longtime editor, Jones is a food writer and cook in her own right. I consider myself incredibly lucky to have spent an afternoon with her a couple of years ago. At 80-plus years old, Jones released her own cookbook, The Pleasures of Cooking for One. As a writer and a cook, for me it was the equivalent of meeting a rock star.

bittmanMark Bittman
There is no one else in the food world I want to cook for more than Mark Bittman. The Minimalist himself, it was a sad day for me when he announced he was leaving The New York Times. But you can still find him in his cookbooks and website.

Gesine Bullock-Prado
A baker, Bullock-Prado had a bakery in my hometown of Montpelier, Vermont, for many years. Her memoir, Confections of a Closet Master Baker (in paperback, the title is now My Life in Scratch), is recipe filled with decadent pastries while following her little bakery and her many patrons. While Bullock-Prado comes across as a baker who is more comfortable in the kitchen baking than being in the front of the shop, she also is a talented writer who creates  a loving tribute to a mother who taught a daughter to bake.

Frank Bruni
A former New York Times restaurant critic, Bruni wrote “The Tipsy Diaries ” in the NYTs, examining bars, bartenders, cocktails,  and mixology in the 21st century. His memoir, Born Round, studies his life from a child to a political writer who becomes a food writer. Now a columnist, Bruni’s stories can still be found on the New York Times website. Check him out, his videos are sometimes hilarious.

2 thoughts on “Food Writers I Love

  1. One of the supreme pleasures of reading about food is the inspiration and incentive it bestows upon one to carry the book into the kitchen and read while cooking from it – reading and eating, my 2 favourite passions! Great blog! 🙂

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