Edward Behr | |
|---|---|
 | |
| Occupation | Publisher/food writer |
| Nationality | American |
Edward Behr is an American food writer.
Edward Behr | |
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| | |
| Occupation | Publisher/food writer |
| Nationality | American |
Edward Behr is an American food writer.
His books include The Artful Eater (1992, revised edition 2004), The Art of Eating Cookbook: Recipes from the First 25 Years (2011), 50 Foods: The Essentials of Good Taste (2013), and The Food and Wine of France: Eating and Drinking from Champagne to Provence (2016). Behr is the editor and publisher of a quarterly food magazine, The Art of Eating . First published as an eight-page newsletter in 1986, it is now one of the most respected magazines about food and wine. [1] [2] [3] Behr's writing and magazine focus on taste, especially the connection between taste and the place food and wine come from. He has written about many of the best farmers and food artisans in France, Italy, and the United States.
His article "The Lost Taste of Pork," when it appeared in the magazine in 1999, caused Steve Ells, founder of the Chipotle fastfood chain, to turn from conventional to humanely raised pork. Chipotle became the first large-scale U.S. buyer of naturally raised meats. [4]
Behr speaks internationally on food and culture. He has been featured in publications ranging from The New York Times [5] [6] and The Atlantic to Forbes and The Financial Times. In 2014, he was inducted into the James Beard Foundation's Who's Who of Food and Beverage. He writes and publishes from the Northeast Kingdom of Vermont, where he lives with his wife, Kimberly, and two sons Maximillian and Zane.
When the foreign correspondent of the same name died in 2007, some news reports confused the two. [7]
In 2014, Behr won a James Beard Foundation Award. [8]
James Andrews Beard was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards.
Benu is a three-Michelin star New American restaurant located in the SoMa district of downtown San Francisco opened in 2010 by chef Corey Lee, the former Chef de cuisine at the French Laundry. Benu made the list of The World's 50 Best Restaurants in 2019.
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.
The James Beard Foundation is a New York City–based national non-profit culinary arts organization named in honor of James Beard, a prolific food writer, teacher, and cookbook author, who was also known as the "Dean of American Cookery." The programs run the gamut from elegant guest-chef dinners to scholarships for aspiring culinary students, educational conferences, and industry awards. In the spirit of James Beard's legacy, the foundation not only creates programs that help educate people about American cuisine, but also supports and promotes the chefs and other industry professionals who are behind it.
Michael Carl Ruhlman is an American author, home cook and entrepreneur.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize chefs, restaurateurs, authors and journalists in the United States. They are scheduled around James Beard's May 5 birthday. The media awards are presented at a dinner in New York City; the chef and restaurant awards were also presented in New York until 2015, when the foundation's annual gala moved to Chicago. Chicago will continue to host the Awards until 2027.
Tom Valenti is the Executive Chef at Jockey Hollow Bar and Kitchen in Morristown NJ. Chef Valenti was formerly the owner and Executive Chef of Oxbow Tavern on the Upper West Side of Manhattan. He is the former Executive Chef of Le Cirque Restaurant in Midtown Manhattan, in New York City. Previously, he was Executive Chef and co-owner of Ouest Restaurant on the Upper West Side of Manhattan which shuttered in 2015. The recipient of many awards for his comfortable cooking style, Valenti is best known for his salmon gravlax and slow-cooked meats, particularly braised lamb shanks. Chef Valenti is the author of 3 cookbooks, "Welcome to my Kitchen", "Soups, Stews and One Pot Meals" as well as "You Don't Have to be Diabetic to Love This Cookbook", dedicated to recipes for diabetic diets. Valenti was the driving force behind the creation of the Windows of Hope Family Relief Fund, established to benefit the surviving family members of foodservice-related victims of the September 11, 2001 attacks.
Bryant Terry is an African-American vegan chef, food justice activist, and author. He has written four vegan cookbooks and cowrote a book about organic eating. He won a 2015 James Beard Foundation Leadership Award for his food justice work. In 2021 he was awarded a NAACP Image Award for his book Vegetable Kingdom, which received a starred review from Publishers Weekly.
Michel Louis-Marie Richard was a French-born chef, formerly the owner of the restaurant Citrus in Los Angeles and Citronelle and Central in Washington, D.C. He has owned restaurants in Santa Barbara, Tokyo, Carmel, New York City, Atlantic City, Las Vegas, and Washington D.C.
Jon Bonné is an American wine and food writer, and since 2020 the managing editor of Resy. Formerly he was a columnist for the San Francisco Chronicle starting in 2006, and senior contributing editor for Punch. He has been a wine columnist for msnbc.com and Seattle Magazine, and has written for publications such as Food & Wine, The New York Times, The Art of Eating, Saveur and Decanter.
Joshua Ozersky was an American food writer and historian. He first came to prominence as a founding editor of New York magazine's food blog, Grub Street, for which he received a James Beard Foundation Award in 2008. He was the author of several books, including The Hamburger: A History, Colonel Sanders and the American Dream and Archie Bunker's America: TV in an Era of Change, 1968–1978. He was Editor-at-Large for Esquire, writing about food and restaurants. He also wrote frequently for The Wall Street Journal, Food & Wine, and The New York Observer, among other places. Although read primarily as a food writer, he has said in numerous public appearances that he disliked "food writing" as such, and that his strongest influences were G. K. Chesterton, Thomas Babington Macaulay and A. J. Liebling.
Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto (defunct), Las Vegas, and Los Angeles, a bakery established by pastry chef Christina Tosi, a bar (Nikai), and a quarterly magazine. The restaurants are notable for their innovative take on cuisine while supporting local, sustainable and responsible farmers and food purveyors.
Thomas McNaughton is an American chef, restaurateur, and cookbook writer. He is the chef and owner of Flour + Water, Penny Roma and Flour + Water Pasta Shop in San Francisco, California.
Michael Solomonov is an Israeli chef known for his restaurants in Center City, Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."
Vedge is a fine-dining vegan restaurant located in the Midtown Village neighborhood of Philadelphia, Pennsylvania, US. In 2018, Food & Wine named them one of the 40 most important restaurants of the previous 40 years.
Francis Lam is an American food journalist, cookbook editor, and since 2017 the host of American Public Media's The Splendid Table.
Tejal Rao is a restaurant critic, recipe developer and writer based in Los Angeles. In 2018, she was named the first California restaurant critic for The New York Times. In 2021, she was named editor of the New York Times subscription cooking newsletter The Veggie.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.
Cathy Erway is a food blogger, cookbook author, and freelance food author.
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