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Rozanne Gold is an American chef, journalist, cookbook author, and international restaurant consultant. A four-time winner of the James Beard Award, she is a graduate of Tufts University in psychology and education, and holds an MFA in poetry from the New School for Social Research in New York City.
Rozanne was first chef to New York Mayor Ed Koch at the age of 23 and has cooked for Presidents and Prime Ministers. [1] She is best known for the trends she has inspired, [2] including "The Minimalist" column in The New York Times (which was based on her cookbook Recipes 1-2-3), Little Meals, which began the grazing craze; Cafe Greco, New York's first Med-Rim restaurant; Hudson River Cuisine for the 3-star Hudson River Club, and much more. Gold is Chef-Director of the restaurant consulting firm, Baum+Whiteman, best known [3] for creating Windows on the World; the Rainbow Room, where Gold was consulting chef and an owner from 1987 to 2000, and three of New York's three-star restaurants. [4]
She is the author of twelve cookbooks, including the award-winning [5] 1-2-3 cookbook series. Her latest cookbook, Radically Simple: Brilliant Flavors with Breathtaking Ease, was hailed as one of the year's "best" by The New York Times, People, and Good Morning America. [6] Rozanne Gold is a well-known food writer and journalist who has written more than 600 articles for national magazines, newspapers, and blogs. These publications include Bon Appetit, Gourmet, Cooking Light, The New York Times, The Wall Street Journal, and The Huffington Post. In order to save it from its demise, Ms. Gold purchased the Gourmet cookbook library and donated it to New York University. [7] Ms. Gold is a contributor to Savoring Gotham (Oxford University Press, 2015), 1001 Restaurants to Experience Before You Die (Barrons, 2014), and wrote the foreword to Fresh Cooking by Shelley Boris (Monkfish Publishing, 2014.) A well-respected moderator, she appeared at the New School's Gotham on a Plate (2015) and Les Dames d'Escoffier's The Next Big Bite (2015) public forums. Her poetry has been published by Blue Lake Review, The Loom, and Villanness Press. She is a featured contributor to Cooking Light magazine and a blogger for the Huffington Post. Her career has been featured in Business Week, More, Mirabella, Gourmet, Cooking Light, Bon Appetit, Savoring Gotham, among many other publications. She is a frequent guest on National Public Radio and was among the first chefs on the Food Network.
Rozanne is past President of Les Dames d'Escoffier, New York and is a trustee of The New York Zen Center for Contemplative Care. She graduated from Tufts University cum laude, did graduate work at New York University, and has an MFA in poetry from the New School. She works as an end-of-life care doula at various New York City hospices. Her poetry can be found in several on-line and print publications.
Gold grew up in Queens, New York with her parents, Marion and Bernard Gold, and her brother. Her father scored the winning touchdown for the 1943 Sugar Bowl and was later drafted by the Washington Redskins. Gold now lives in Brooklyn, New York. Her husband, Michael Whiteman, is a restaurant consultant and they have two children.[ citation needed ]
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A cookbook or cookery book is a kitchen reference containing recipes.
Diana Kennedy MBE was a British food writer. The preeminent English-language authority on Mexican cuisine, Kennedy was known for her nine books on the subject, including The Cuisines of Mexico, which changed how Americans view Mexican cuisine. Her cookbooks are based on her fifty years of travelling in Mexico, interviewing and learning from several types of cooks from virtually every region of the nation.
Alice Louise Waters is an American chef, restaurateur and author. In 1971, she opened Chez Panisse, a restaurant in Berkeley, California, famous for its role in creating the farm-to-table movement and for pioneering California cuisine.
Ina Rosenberg Garten is an American television cook and author. She is host of the Food Network program Barefoot Contessa, and was a former staff member of the Office of Management and Budget. Among her dishes are Perfect Roast Chicken, Weeknight Bolognese, French Apple Tart, and a simplified version of beef bourguignon. Her culinary career began with her gourmet food store, Barefoot Contessa; Garten then expanded her activities to many best-selling cookbooks, magazine columns, and a popular Food Network television show.
Sara Moulton is an American cookbook author and television personality. In an article for The New York Times, Kim Severson described Moulton as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines".
Julia's Kitchen Wisdom is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. Julia's Kitchen Wisdom was the 17th book written by Child and gained widespread popularity following the release of the 2009 film, 'Julie and Julia'.
Craig Claiborne 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 food writing in the United States.
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. The book was written for the American market and published by Knopf in 1961 and 1970.
Mary Ann Esposito is an American chef, cookbook writer, and the television host of Ciao Italia with Mary Ann Esposito, which started in 1989 and is the longest-running television cooking program in America.
Najmieh Khalili Batmanglij is an Iranian-American chef and cookbook author. Born in Tehran, she fled the Iranian Revolution in 1979, moving first to France, then the United States, building a career as a cookbook author as she went. Her first book, published in French, was called Ma Cuisine d’Iran (1984), followed by eight cookbooks in English, from Food of Life (1986) to Cooking in Iran (2018). The Washington Post hailed her in 2018 as "the grande dame of Iranian Cooking."
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.
Ching-He Huang (Chinese: 黃瀞億; pinyin: Huáng Jìngyì; Wade–Giles: Huang2 Ching4-i4;, often known in English-language merely as Ching, is a Taiwanese-born British food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognized as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.
Cecilia Hae-Jin Lee is a Korean American writer, artist, photographer and chef. Lee is most known for her cookbooks and food writing. She was nominated for a James Beard award in 2006 and has won numerous other awards for her cookbooks. Lee has written for magazines, newspapers, and online publications. She also works as an artist in installation, photography, painting and drawing. Her work is displayed in many galleries and she created two public art pieces in California.
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.
Scott Conant is an American celebrity chef, restaurateur, and cookbook author. Since 2009, Conant has been a judge on the reality cooking television series Chopped. He has published four cookbooks.
Barbara Grunes is an American food writer based in Chicago. She is the author or co-author of 50+ cookbooks, including an entire series on grill cooking. A food consultant and historian, Grunes has also written on food and dining for the Chicago Sun Times and food consultant to the State of Illinois.
Meeru Dhalwala is an author, chef and co-owner, with her ex-husband Vikram Vij, of the Indian restaurants Vij's and Rangoli in Vancouver, British Columbia.
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.
Louisa Shafia is an American chef and cookbook author. Her 2009 cookbook Lucid Food focuses on local and sustainable eating. The New Persian Kitchen (2013) features traditional Persian dishes as well as reinterpretations.
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