Russ Parsons if the former food editor of the Los Angeles Times. He has been writing about food for more than 30 years, including more than 25 years at The Times. 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, the hall of fame of the food world. In addition, he has won every major American food journalism award, including those from the International Association of Culinary Professionals the Association of Food Journalists, and the James Beard Foundation.
"How to Read a French Fry" was a finalist for two Julia Child cookbook awards. “How to Pick a Peach,” which was published this year, has been named one of the best 100 books of the year by both Publisher’s Weekly and Amazon.