Amanda Hesser

Amanda Hesser

Amanda Hesser (b. 1972) is a food writer, editor and cookbook author. She was the food editor of "The New York Times Magazine" and the editor of "T Living", a quarterly publication of "The New York Times". She is best known for the "Food Diary" columns she wrote from 2000-2002 in the "The New York Times Magazine", which were collected in her second book, "Cooking for Mr. Latte: A Food Lover's Courtship, with Recipes"

Both that and her first book, "The Cook and the Gardener" (1999), won the International Association for Culinary Professionals' Literary Food Writing Award. She is now working on a "New York Times" cookbook, collecting 400 of the most noteworthy recipes published in the paper since 1853. It will be published by W.W. Norton & Company in 2008.

Hesser was born in Doylestown, Pennsylvania. After graduating with a degree in economics and finance from Bentley College in 1993, she studied cooking in Europe. With a grant from Les Dames d’Escoffier, she worked in bakeries and restaurants in Germany, Switzerland, Italy and France.

She spent two years in France, where she worked for Anne Willan, the founder of Ecole de Cuisine La Varenne. It was during this time that Hesser's writings started appearing in newspapers and magazines, including "The Washington Post".

After finishing her first book, in 1997, Hesser was hired as a food reporter for "The New York Times". Hesser has since written about the influence of Costco on the wine industry. She has uncovered the politics behind the New York City Greenmarket. And she was the first reporter at a major publication to write about Ferran Adria of El Bulli in Spain.

Early in her career at the paper, she wrote a controversial story in which she examined the failings of the popular chef Emeril Lagasse.

Her work has appeared in numerous collections, including "Women Who Eat" (2003); "Best Food Writing" (2002, 2004); "Alone in the Kitchen with an Eggplant" (2007); and the Fiftieth Anniversary Edition of M.F.K. Fisher's "The Art of Eating" (2004). There is a chapter about her in Julie Powell’s book "Julie & Julia".


Hesser lives in Brooklyn Heights with her husband, Tad Friend, a staff writer for "The New Yorker", and their two children.


While filling in as the lead restaurant reviewer for the "Times", she gave three stars to Spice Market, but failed to note that the chef of the restaurant, Jean-Georges Vongerichten, had written a back-cover blurb for one of her books. (Hesser’s publisher, W.W. Norton & Company, requested the blurb; she did not.)

Departure from The New York Times

According to New York magazine, Hesser applied for a buyout from the Times in late March 2008 and is no longer with the newspaper. [] She will continue to write her "Recipe Redux" feature for the Times magazine and has launched Seawinkle, a digital company that Hesser describes as having been launched "to help people deal with the overwhelming amount of digital information they create." []

Wikimedia Foundation. 2010.

Look at other dictionaries:

  • Hesser — is the surname of: * Amanda Hesser, American food writer for the New York Times Magazine * Brennan Hesser (born 1980), American television actress * Carlo Hesser, fictional character of the American soap opera One Life to Live …   Wikipedia

  • The Whole Beast: Nose to Tail Eating —   …   Wikipedia

  • Food writing — A list of some prominent writers on food, cooking, dining, and cultural history related to food.Authors*Athenaeus *Jean Anthelme Brillat Savarin *Jeffrey Steingarten *James Beard *Mrs Beeton *Raymond Blanc *Anthony Bourdain *Alton Brown *Henri… …   Wikipedia

  • Sandra Lee (cook) — Sandra Lee (born Sandra Lee Christiansen [ [ Food Network star Sandra Lee peeled onions as a youth at the Puyallup Fair Puget Sound Business Journal (Seattle): ] ] on July 3, 1966 …   Wikipedia

  • Sous-vide — cooking Sous vide (  /s …   Wikipedia

  • Green tea ice cream — for sale Green tea ice cream (抹茶アイスクリーム, Matcha aisu kurīmu?) o …   Wikipedia

  • Silpat — is the brand name of a popular silicone mat used in baking and in the production of candy to provide a nonstick surface without fat or parchment paper. Silpats contain a glass fiber weave that reinforces the silicone. It was invented by the… …   Wikipedia

  • Immersion blender — An immersion blender is a kitchen appliance used to blend ingredients or puree food in the container in which they are being prepared. They are most often used for pureeing soups and emulsifying sauces while leaving the food in the cooking pan.… …   Wikipedia

  • Bamix — Infobox Company company name = Bamix company company type = Privately held company foundation = 1954 location = Mettlen, Switzerland key people = industry = Small appliances products = Immersion blender revenue = operating income = net income =… …   Wikipedia

  • Tad Friend — is a staff writer for The New Yorker . His current focus of coverage is the entertainment industry, and he often writes the Letter from California. He is a graduate of Harvard College.His father (Theodore Friend) was a president of Swarthmore… …   Wikipedia