Marian Burros

Marian Burros (born in Waterbury, Connecticut) is a cookbook author, and food columnist for The New York Times,[1] a position she has held since 1983. Previously, Burros was The Washington Post's food editor and a consumer reporter for an NBC affiliate, a position for which she won an Emmy Award.[2]

Marian Burros
Born
Marian Fox

Waterbury, Connecticut
Alma materWellesley College
Occupationfood columnist
Years active1974 – present
Children2

Burros has also worked for NBC Radio Network News, United Features, The Washington Daily News and The Washington Star.[2]

Early life

Burros graduated with a degree in English literature from Wellesley College.

Career

She started her career as a teacher of cookery.

In 1969, she had a recipe column in the Bridgeport Telegram, titled "Chef Marian's Dish of the Day." The column ran until the early 1970s.

She was the food editor for The Washington Post from 1974 to 1981. She started with The New York Times as a food reporter in 1981 and became a food columnist in 1983.

She was the first to break the story of ITT Continental Baking Company's reduced-calorie, high-fiber Fresh Horizons Bread, which contained powdered cellulose, derived from wood pulp.[3] [4]

Burros has won numerous awards, including an Emmy in 1973 for her consumer reporting on WRC-TV; the American Association of University Women Mass Media Award for consumer reporting and nutrition education; a 1988 citation from the National Press Club for her coverage of food safety issues in The Times; and a Penney-Missouri Award. She is also a three-time winner of the Vesta Award.[2] She has received a National Press Club citation (for food safety coverage), the American Association of University Women Mass Media Award and is a three-time winner of the Vesta Award.[2]

Personal life

She has two children and lives in New York City and Bethesda, Maryland.[2]

Books
  • Elegant But Easy (Collier Books, 1962) with Lois Levine[5]
  • Second Helpings (Collier Books, 1964) with Lois Levine[6]
  • Freeze With Ease (MacMillan, 1967) with Lois Levine
  • Come for Cocktails, Stay for Supper (MacMillan, 1970)
  • Summertime Cookbook (MacMillan, 1972) Tastemaker Award winner
  • Pure and Simple (William Morrow, 1978) Tastemaker Award winner
  • Keep It Simple (William Morrow, 1981)
  • You've Got It Made (William Morrow, 1984)
  • The Best of De Gustibus (Simon & Schuster, 1988)
  • 20-Minute Menus (Simon & Schuster, 1989)
  • Cooking for Comfort (Simon & Schuster, 209 pp, 2003)[7]
  • The New Elegant But Easy Cookbook (Simon and Schuster, 2003)
gollark: Double factorial means multiply by all even numbers below it or something like that.
gollark: x!! isn't (x!)!.
gollark: Actually, no.
gollark: They're both high level enough for APL-writing and such with relatively little pain. But Haskell is much terser and cooler.
gollark: This would be good, yes.

References
  1. Marian Burros - The New York Times
  2. WebMD, "Marian Burros Biography". Accessed 26 November 2012.
  3. O' Neill, Lois Decker (1979). The Women's book of world records and achievements. New York: Anchor Press/Doubleday. pp. 467–468. ISBN 0-385-12733-2.
  4. Burros, Marian (13 July 1983). "FOOD NOTES". The New York Times. p. 4. Retrieved 28 April 2011.
  5. Drummond, Mary F. (18 Mar 1962). "From Mimeographed Form To Published Cookbook". The Bridgeport Post. Bridgeport, Connecticut. p. 26 – via newspapers.com.
  6. "Recipes Found in Cookbook". Independent. Long Beach, California. 20 Mar 1964. p. 39 – via newspapers.com.
  7. Chou, Hsiao-Ching (April 29, 2003). "A moment with ... Marian Burros, food writer/author". Seattle Post-Intelligencer. seattlepi.com. Retrieved 28 April 2011.
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