Russ Parsons is the food editor and columnist of the Los Angeles Times. He has been writing about food for nearly thirty years. Almost twenty-five of those have been spent at The Los Angeles Times, where he has been both managing editor and deputy editor. Parsons is the author of the cookbooks How to Read a French Fry (Houghton Mifflin, 2001) and How to Pick a Peach (Houghton Mifflin, 2007).
In 2008, he was inducted into the James Beard Foundation's
Who's Who of Food and Beverage. Parsons has won many
food journalism awards, including those from the International
Association of Culinary Professionals, the Association
of Food Journalists, the James Beard Foundation, and
the University of Missouri Lifestyle Journalism Awards.
How to Read a French Fry was a finalist for two Julia
Child cookbook awards. How to
Pick a Peach was named
one of the best 100 books of the year by both Publisher's
Weekly and Amazon.