Edible Radio host and publisher of Edible Santa Fe, Kate Manchester, talks to Amanda Hesser, a food columnist for the New York Times, founder of www.food52.com and author of The Essential New York Times Cookbook.
Graduating with a degree in economics and finance from Bentley College in 1993, Amanda first studied cooking in Europe, and with a grant from Les Dames d'Escoffier, she worked in bakeries and restaurants in Germany, Switzerland, Italy and France.
After finishing her first book, in 1997, Amanda was hired as a food reporter and later became the food editor for The New York Times. At age 36, Amanda surprised the food world when she took a buyout from the Times in order to start her own internet venture: www.food52.com.
Amanda has recently just finished the New York Times Cookbook. She excavated more than a century's worth of recipes from the newspaper's archives for an account of the evolution of American cooking, it's enormous, 900 pages, and brilliantly written. Her Food52.com project is the perfect synergy of blogging and community, a coup that her naysayers simply didn’t have the capacity to imagine. The lesson here is to never underestimate a woman with a sharp mind, a sharp knife and a degree in economics!
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