- Russ Parsons
Russ Parsons is a food columnist of the [http://www.latimes.com] Los Angeles Times. He has been writing about food for 25 years, including almost 20 years at The Times, where he has also been food editor, managing editor, and deputy editor. He is the author of the cookbooks ‘‘How to Read a French Fry,’’ and “How to Pick a Peach”, which were published by Houghton-Mifflin.
In 2008 he was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage, the hall of fame of American cooking. He has won every major American food journalism award, including those from the International Association of Culinary Professionals the Association of Food Journalists, the James Beard Foundation, and the University of Missouri Lifestyle Journalism Awards. "How to Read a French Fry" was a finalist for two Julia Child cookbook awards. “How to Pick a Peach,” which was published in 2007, was named one of the best 100 books of the year by both Publisher’s Weekly and Amazon.
Before coming to The Times, he was food editor at the Los Angeles Times Syndicate, food editor at the Los Angeles Herald Examiner and food editor at the Albuquerque Tribune. Parsons has been a journalist for more than 30 years, covering everything from high school football and professional rodeo to cops and courts and country music.
His approachable explanation of kitchen science is similar to
Harold McGee ,Alton Brown , andShirley Corriher . He is cousin to authorJennifer Crusie .( [http://www.arghink.com/2007/10/04/great-cousins-think-alike/ source] )He has a wife and one daughter.
Books
* "How to Read a French Fry: And Other Stories of Intriguing Kitchen Science" (ISBN 0-618-37943-6, 2003)
* "How to Pick a Peach: The Search for Flavor from Farm to Table"External links
* [http://www.latimes.com/features/food/ LA Times Food Section]
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