New York Times Food Writer & Author Amanda Hesser
* Additional fees apply. No coupon or promo codes necessary to enjoy the displayed discount price.
The last date listed for Amanda Hesser was Thursday March 8, 2012 / 7:30pm.
Currently at Benaroya Hall, S. Mark Taper Foundation Auditorium
- Full Price:
- $27.00 - $77.00
- Our Price:
- $13.50 - $38.50
More than 101 physicians from all over the world gather several times a year, trading their medical… More
Reviews & Ratings
star this review starred report as inappropriate
She took what should have been an interesting subject and made it boring. She completely read word for word off a script. It was stilted and probably the worst speaker I have ever seen. I was embarrassed for her. There was a mass exodus after...continued
Seattle Arts & Lectures’ 2011-12 Literary/Arts Series continues with food52.com co-founder and award-winning food writer Amanda Hesser at Benaroya Hall. The evening will include a Q&A led by Seattle food writer and restaurateur Molly Wizenberg.
Readers were introduced to Hesser when her articles “Cooking for Mr. Latte,” which combined recipes with the story of her courtship with husband-to-be Tad Friend, appeared in the New York Times Magazine. As the Times’ food reporter, she wrote, and ate for, over 800 stories; as food editor at the Times Magazine, she compiled her essay collection, Eat, Memory. The Essential New York Times Cookbook: Classic Recipes for a New Century (aka Amanda’s Big Red Book), which was five years in the making and both a bestseller and winner of a James Beard Award, now resides on the shelves of great cooks everywhere, joining Cooking for Mr. Latte and The Cook and the Gardener, both of which won the International Association of Culinary Professionals’ Literary Food Writing.
Hesser left the Times in late March 2008, and wrapped up her work at the New York Times Magazine with her final “Recipe Redux” feature on February 27, 2011. Her latest endeavor is the groundbreaking site, food52.com, co-founded with Merrill Stubbs, to “give people from all over the world a way to exchange their ideas,…to celebrate each other’s talents,…and to create a buzzing place for others who do what we do all day long: talk about food.”