New York Times food writer Kim Severson's new book, "Spoon Fed: The Six Cooks Saved My Life," will be published by Riverhead Press on April 15, 2010. Read more about the author at http://www.kimseverson.com.
Here's her bio at a judgment: Severson was a staff writer for the New York Times because 2004. Before, she spent six years writing about cooking along with food to your San Francisco Chronicle's culture. Before that, she was a seven-year stint as an editor and writer in The Anchorage Daily News in Alaska. She has also covered social services, education, crime and government to get newspapers.
Severson has won many regional and federal awards for feature and news writing, such as the Casey Medal for Meritorious Journalism because of her work on youth obesity at 2002 and four James Beard awards for food writing.
A new variant of Severson's first book, "The New Alaska Cookbook," came out in May 2009. Her second book, "The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet Plan," was published by Ten Speed Press in 2003.
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