Love food and love to read? Check out the work of these great food writers:
James Beard
Lending his name to well-known awards on the culinary scene, James Beard left a hefty legacy in food writing. With his large personality and frame, Beard put American cooking on the map through his writing including Beard on Bread and his cooking schools. He also popularized French cuisine among the middle and upper-class during the 1950s.
Anthony Bourdain
Now known as the wry host of Travel Channel’s No Reservations, Bourdain began his varied career as a chef and food writer. His writing career stemmed from a racy tell-all artice in the New Yorker that spawned a playful but also scandalous book Kitchen Confidential: Adventures in the Culinary Underbelly. Along with his television show, Bourdain continues to pepper his dark humor throughout essays, cook books, and foodie memoirs.
Michael Pollan
Not a typical food writer, Pollan is known more as a food journalist, though his advocacy is rooted of course is a deep love for food. His books about American food culture, including Omnivore’s Dilemma and The Botany of Desire, advocate a locally-based way of eating.
Ruth Reichl
Now the editor of Gourmet magazine, Reichl made her make on the food writing scene with writing that is both personal and universal. Humorous and bold, her books include Tender at the Bone and Garlic and Sapphires, about being an undercover food critic.
