Russ Parsons

Russ Parsons was the food editor and columnist of the Los Angeles Times for more than 25 years. He is the author of the cookbooks How to Read a French Fry and How to Pick a Peach. He is a member of the James Beard Foundation’s Who’s Who of Food and Beverage in America, and has won awards from the International Association of Culinary Professionals, the Association of Food Journalists and the James Beard Foundation.

Content By This Author

Writer and reporter Lisa Napoli has been obsessed with the lives of Ray and Joan Kroc, and how the couple created one of the world's most recognizable restaurant brands.
What wine pairs best with your Thanksgiving meal? Wine expert Jancis Robinson tells The Splendid Table contributor Russ Parsons that the key is to not worry that much about it. She also shares her favorite underpriced wines and what she drinks for pleasure.
Award-winning restaurant critic Patric Kuh explores the soaring popularity of so-called "artisanal" food and drinks in his new book, Finding the Flavors We Lost.
Sabrina Ghayour cooks up simple, Middle Eastern-influenced dishes with a modern twist in her second cookbook, Sirocco. She tells Russ Parsons about the shortcuts she found to traditional Persian methods (despite some skeptical aunts) and the spices she relies on in her kitchen.
"The dishes that are in the book have actually been cooked in the restaurant, in Nopi, for quite a few years," says Yotam Ottolenghi, co-author of the cookbook Nopi.
Russ Parsons, food editor and columnist at the Los Angeles Times, shares his top six picks for 2013 summer reading.