Rachel Wharton is a James Beard award-winning journalist in New York City with a master’s degree in food studies. She has worked on more than a dozen books on food and cooking, including her most recent, American Food: A Not-So-Serious History.
In a new cookbook, Mi Cocina, the Mazatlán-based, New York-spirited writer and recipe developer travels through 32 states and 156 cities of Mexican cuisines.
The first in a series of new cookbooks by Noor Murad and Yotam Ottolenghi reveals a few secrets about how the hummus gets made (among other pantry hits).
