Amanda Hesser was born on December 31, 1971 in Doylestown, Pennsylvania. She grew up with a passion for food and writing, which would eventually lead her to a successful career as a food writer. Hesser studied economics at Bentley University before deciding to pursue her true passion for cooking. She enrolled in the esteemed California culinary school La Varenne, where she honed her culinary skills and developed a deep understanding of food.
After completing her culinary education, Hesser embarked on a career in food writing. She joined The New York Times as a food editor, where she quickly made a name for herself with her insightful and engaging food articles. Her work at The New York Times helped solidify her reputation as a talented and knowledgeable food writer.
In 2010, Hesser published her critically acclaimed cookbook, The Essential New York Times Cookbook: Classic Recipes for a New Century. The cookbook is a compilation of classic recipes from The New York Times archives, updated for modern tastes and cooking techniques. It has become a staple in many kitchens and has solidified Hesser's place as a respected authority on food.
Not content with just being a successful food writer, Hesser co-founded the popular cooking website Food52. As the founder and CEO, she has helped grow the website into a widely recognized and trusted source for home cooks looking for recipes, tips, and inspiration. Food52 has become a go-to destination for food enthusiasts and is a testament to Hesser's entrepreneurial spirit.
Amanda Hesser is married to fellow New York Times writer Tad Friend, with whom she shares children. The couple's shared love of writing and food has no doubt contributed to their successful partnership and family life. Hesser's role as a mother and wife is just as important to her as her career, and she strives to balance both with grace and dedication.
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