Amanda Hesser is an American food writer, editor, cookbook author, and entrepreneur.
Food writers Amanda Hesser and Merrill Stubbs turned a book deal into a digital publishing and retail company. Then they spent 10 years turning that company into something worth more than $100 million. They tell Recode Media’s Peter Kafka what they learned along the way — and why he was wrong to count them out years ago. Plus: A conversation with Pod Save America’s Dan Pfeiffer about the state of the 2020 race, the media strategies the candidates are using, and what they did and didn’t learn from 2016.Featuring: Amanda Hesser (@amandahesser) and Merrill Stubbs (@merrillstubbs), Co-Founders of Food52and Dan Pfieiffer (@danpfeiffer) author of Un-Trumping America, co-host of Pod Save AmericaHost: Peter Kafka (@pkafka), Senior Editor at RecodeMore to explore: Subscribe for free to Recode Media, Peter Kafka, one of the media industry's most acclaimed reporters, talks to business titans, journalists, comedians, and more to get their take on today's media landscape.About Recode by Vox: Recode by Vox helps you understand how tech is changing the world — and changing us. Learn more about your ad choices. Visit megaphone.fm/adchoices
On today's foodcast episode, Food52 co-founder Amanda Hesser talks about why she left the New York Times to start her own company. Plus, we catch up with senior editor Julia Kramer on day 12 of her great American road trip in search of the country's best new restaurants. Learn more about your ad choices. Visit podcastchoices.com/adchoices
This week on The Main Course Patrick and Katy sat down with Amanda Hesser, author of “The Essential New York Times Cookbook: Classic Recipes for a New Century”. Joining her was fellow food expert Andy Smith, an author and a lecturer who also teaches at the New School. Together they discussed food and food trends of the last century, often viewed through the lens of the 1400 dishes Amanda test-cooked (in her own kitchen) in order to compile and create the aforementioned NYTimes Cookbook. Later Phillip Gilmour of Momo’s Sushi Shack talked about his transition from Williamsburg’s Bozu to Momo’s, and whether the sushi at Momo’s Sushi is a distinctly American or Japanese take on the culinary artform. This episode was sponsored by Cain Vineyard and Winery: dedicated to the creation of three Cabernet blends, each drawn from its own unique vineyard source. Photo 1: Amanda Hesser, Photo 2: Andy Smith
David Leite chats with food writer and cookbook author Amanda Hesser about her monumental tome, "The Essential New York Times Cookbook."
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Creator Details

Location
Brooklyn, New York, United States of America
Episode Count
4
Podcast Count
4
Total Airtime
3 hours, 43 minutes
PCID
Podchaser Creator ID logo 497379