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Jeffrey L. Steingarten | |
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 Steingarten in 2011 | |
| Born | May 31, 1942 |
| Nationality | American |
| Alma mater | Harvard University in 1965, and Harvard Law School in 1968 |
| Occupation | Food writer |
| Parent | Henry Steingarten (father) |
| Awards | Chevalier in the Order of Merit by the Republic of France Julia Child Cookbook Award Winner. |
Jeffrey L. Steingarten (born May 31, 1942) is a leading food writer in the United States. He has been the food critic at Vogue magazine since 1989.
His 1997 book of humorous food essays, titled The Man Who Ate Everything, was awarded the 1998 Borders Award for literary food writing from the International Association of Culinary Professionals. [1] The book has been translated into Chinese, Japanese, Korean, Dutch, German, Portuguese and Czech. The New York Times Book Review said of his book: "A wonderful book…brilliant…a triumph. Part cookbook, part travelogue, part medical and scientific treatise. Steingarten writes with marvelous ease, clarity, and humor." Hendrick Hertzberg of the New Yorker observes that his writing is "so well prepared, so expertly seasoned, and so full of flavorsome surprises... that if it were a meal even Mr. Steingarten himself would have difficulty finding fault in it."
In 2002, Steingarten published a second collection of essays, which he titled It Must've Been Something I Ate: The Return Of The Man Who Ate Everything. Both books are published by Knopf and Vintage. Steingarten's pieces have also appeared in The New York Times,Men's Vogue, and Slate Magazine. Working with Ed Levine, he was co-host of the show New York Eats, which aired in 1998–2000 on a local Metro channel. Steingarten frequently serves as a judge on the Food Network program Iron Chef America, and he has also been a judge on the second season of "The Next Iron Chef." On the Iron Chef shows, Steingarten tends to be the most critical and technically specific of the three judges.
His father was attorney Henry Steingarten, who represented, among his many clients, the rock and roll pioneer Jimi Hendrix. Jeffrey Steingarten graduated from Harvard University in 1965, where he was an officer of the Harvard Lampoon Magazine, and Harvard Law School, where he was a member of the Harvard Legal Aid Bureau, in 1968. He worked as assistant to Boston mayor Kevin White with future Congressional Representative Barney Frank. Steingarten departed from his legal career in 1989, joining Vogue magazine as a food critic. [2]
On Bastille Day, 1994, in recognition of his writings on French gastronomy, Steingarten was made a Chevalier in the Order of Merit by the Republic of France. His monthly columns in Vogue have earned him a National Magazine Award, and nearly a dozen James Beard Awards and nominations. William Rice of the Chicago Tribune named Steingarten "our most original and investigative food writer," and he has been hailed by The Wall Street Journal as "one of gastronomy's first citizens."
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 and 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.
Granita, in Italian also granita siciliana, is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet and Italian ice; however, throughout Sicily its consistency varies. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east, it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals. Although its texture varies from coarse to smooth, it is always different from that of ice cream, which is creamier, and from that of sorbet, which is more compact; this makes granita distinct and unique.
Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
Choucroute garnie is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.
Andreas Viestad is a Norwegian food columnist and TV chef and restaurateur. He has hosted seven seasons of New Scandinavian Cooking broadcast in the U.S., China, Germany, Italy, Finland, and on BBC Food, as well as over fifty other countries since 2003, and has been food writer for various newspapers in Norway in addition to a columnist in The Washington Post, titled "The Gastronomer". Viestad has been called "Norway's most exciting food writer", and "Norway's culinary ambassador". He is a restaurateur behind the Oslo restaurants St Lars, Salome and Spaghetteria, and creative partner for Ambassaden, a multi-restaurant project in the former US embassy in Oslo, a landmark building designed by Eero Saarinen. He is the founder of Geitmyra Culinary Center for Children in Oslo, Ringsaker, Kristiansand and Tønsberg.
Karen A. Page along with her husband Andrew Dornenburg, is a James Beard Award-winning author of a number of culinary-themed books. Among their books are Becoming a Chef, Culinary Artistry (1996), Dining Out (1998), Chef's Night Out (2001), The New American Chef (2003), What to Drink With What You Eat (2006), The Flavor Bible (2008), The Food Lover's Guide to Wine (2011), and The Vegetarian Flavor Bible (2014).
Andrew Dornenburg along with his wife Karen A. Page, is a James Beard Award-winning author of a number of culinary-themed books. Among their books are Becoming a Chef, Culinary Artistry (1996), Dining Out (1998), Chef's Night Out (2001), The New American Chef (2003), What to Drink With What You Eat (2006), The Flavor Bible (2008), and The Food Lover's Guide to Wine (2011).
Mei Chin is a fiction and food writer living in Dublin.
Michael Carl Ruhlman is an American author, home cook and entrepreneur.
Nancy Silverton is an American chef, baker, restaurateur, and author. The winner of the James Beard Foundation's Outstanding Chef Award in 2014, Silverton is recognized for her role in popularizing sourdough and artisan breads in the United States.
Gail Simmons is a Canadian food writer and cookbook author. She has served as a permanent judge on Bravo's Emmy-winning series Top Chef since the show's inception in 2006. Simmons was previously the head critic on Top Chef Duels and host of Top Chef: Just Desserts, Bravo's pastry-focused spin-off of the Top Chef franchise. She was also the co-host of The Feed, which aired in 2014 on FYI, A+E's new lifestyle network. In addition to her work on Top Chef, Gail makes frequent television appearances on NBC's Today and ABC's Good Morning America, among others. She has been featured in such publications as New York magazine, Travel + Leisure, GQ, People, Los Angeles Times, and more.
The International Association of Culinary Professionals (IACP) is a United States-based not-for-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage.
Betty Ellen Fussell is an American writer and is the author of 12 books, ranging from biography to cookbooks, food history and memoir. Over the last 50 years, her essays on food, travel and the arts have appeared in scholarly journals, popular magazines and newspapers as varied as The New York Times, The New Yorker, Los Angeles Times, Saveur, Vogue, Food & Wine, Metropolitan Home and Gastronomica. Her memoir, My Kitchen Wars, was performed in Hollywood and New York as a one-woman show by actress Dorothy Lyman. Her most recent book is Eat Live Love Die, and she is now working on How to Cook a Coyote: A Manual of Survival.
Alex Prud’homme is an American journalist and the author of several non-fiction books.
Joan Nathan is an American cookbook author and newspaper journalist. She has produced TV documentaries on the subject of Jewish cuisine. She was a co-founder of New York's Ninth Avenue Food Festival under then-Mayor Abraham Beame. The Jerusalem Post has called her the "matriarch of Jewish cooking".
Irena Chalmers-Taylor was an author and food commentator/essayist, teacher and culinary mentor. Named "the culinary oracle of 100 cookbooks" by noted American restaurant critic and journalist, Gael Greene, Chalmers was recognized as the pioneer of the single subject cookbook. Her life story revealed an unlikely journey to becoming a James Beard Foundation "Who's Who" of Food and Beverage in America 1988 Award Recipient.
Sue Torres is an American chef and television personality.
Paula Wolfert is an American author of nine books on cooking and the winner of numerous cookbook awards including what is arguably the top honor given in the food world: The James Beard Foundation Medal For Lifetime Achievement. A specialist in Mediterranean food, she has written extensively on Moroccan cuisine including two books, one of them a 2012 James Beard Award winner. She also wrote The Cooking of South-West France, and books about the cuisine of the Eastern Mediterranean, slow Mediterranean cooking and Mediterranean clay pot cooking.
Troy Johnson is a writer, food critic, and television personality from San Diego. He has been on several Food Network shows as a panelist and a judge on Iron Chef America and The Best Thing I Ever Ate. He is best known as a judge on the Food Network show Guy's Grocery Games since its inception in 2013 and Campus Eats on the Big Ten Network since 2016. He previously hosted Crave which was also on the Food Network, an award winning music show in San Diego called Fox Rox, and a San Diego Padres pregame show entitled Outta Left Field.
Francis Lam is an American food journalist, cookbook editor, and since 2017 the host of American Public Media's The Splendid Table.
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