Join renowned journalists and cookbook authors Melissa Clark and Julia Moskin as they sit with food historian/author Francine Segan to discuss everything about food — eating, cooking, writing cookbooks, new food products, the New York dining scene and what it’s like to cover it for The New York Times.

 

Brief Bios

Food writer and cookbook author Melissa Clark is a staff reporter for The New York Times Food section, where she writes the popular column “A Good Appetite” and appears in a weekly cooking video series. She has written thirty-eight cookbooks, including her latest, Dinner: Changing the Game, to be published by Clarkson Potter in March 2017.

Julia Moskin has been a reporter for the Dining section since 2004. A lifelong New Yorker, she began writing about food in 1993 as restaurant critic, cookbook editor and is the co-author of nine cookbooks. At The New York Times, she has written on such diverse subjects as the punk-vegan movement, illegal traffic in Girl Scout cookies on eBay, the best recipe for macaroni and cheese, and the widespread practice of freezing fish for sushi.

Francine Segan is the author of six books including Shakespeare’s Kitchen and Dolci: Italy’s Sweets. Her most recent book is Pasta Modern.

 

This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.


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