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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.
Rozanne grew up in Queens, New York with her parents, Marion and Bernard Gold, and her brother, Leon Gold. Her father, Bill (Bernard) Gold scored the winning touchdown for the 1943 Sugar Bowl (as a fullback for the Tennessee Vols), and was later drafted by the Washington Redskins. Bill, who grew up in Brockton, Massachusetts was Rocky Marciano's sparring partner. Rozanne's mother, Marion Gold, grew up in Pahokee, Florida, attended the University of Miami, and was a medical secretary and teacher. Gold now lives in Brooklyn, New York. Her husband, Michael Whiteman, is an international restaurant consultant, and president of Baum + Whiteman, the company that created five of New York's three-star restaurants, including the Rainbow Room and Windows on the World. [www.baumwhiteman.com] Their son, Jeremy Whiteman, is a computer consultant and photographer in San Bruno, California, and their daughter, Shayna DePersia, is a graduate student at the Bank Street College of Education.
Times, February 9, 2003.]
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.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
A cookbook or cookery book is a kitchen reference containing recipes.
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".
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, who was 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(having published over a dozen cookbooks), 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.
Pierre Franey was a French-born American chef, best known for his televised cooking shows and his "60 Minute Gourmet" column in The New York Times.
Sara's Secrets was a Food Network show hosted by Sara Moulton who was the executive chef of Gourmet magazine. Sara’s Secrets aired from 2002 until 2007. Sara's Secrets offers the viewer recipes and techniques specifically focused to fit the viewer's busy lifestyle.
Fuchsia Charlotte Dunlop is an English writer and cook who specialises in Chinese cuisine, especially Sichuan cuisine. She is the author of seven books, including the autobiographical Shark's Fin and Sichuan Pepper (2008). According to Julia Moskin in The New York Times, Dunlop "has done more to explain real Chinese cooking to non-Chinese cooks than anyone".
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.
Giuliano Hazan is an Italian cookbook author and educator who travels throughout the world teaching Italian cooking. He is the son of Italian cooking doyenne Marcella Hazan and wine expert Victor Hazan. His use of traditional methods and ingredients combined with modern attitudes and a straightforward recipe style have made him a popular cookbook author. His cooking schools in Italy and Florida, U.S., have been profiled in many publications. Hazan is considered to be one of the foremost authorities on Italian cooking.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. He is the co-owner of seven delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
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.
Vivian Howard is an American chef, restaurateur, author and television host. From 2013 to 2018, Howard hosted the PBS television series A Chef's Life focusing on the ingredients and cooking traditions of eastern North Carolina — using the backdrop of the Chef & the Farmer restaurant in Kinston, North Carolina, which Howard co-owned with her then-husband and business partner, artist Ben Knight.
Diane Kochilas is a Greek American cookbook author, celebrity chef, and cooking school owner. She has appeared on numerous American television programs, including Throwdown! with Bobby Flay, Bizarre Foods with Andrew Zimmern, The Today Show, PBS News Hour, and Martha Stewart. In Greece and Cyprus, Kochilas hosted the TV cooking show Τι Θα Φάμε Σήμερα Μαμά; on Alpha Channel and Sigma in Cyprus. She runs the Glorious Greek Kitchen Cooking School on the Blue-Zone Greek Island of Ikaria.
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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