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Kim Severson has been a food writer for The New York Times since 2004. Previously, she was a food writer and editor at the San Francisco Chronicle, where she won national awards for news and feature writing, including the Casey Medal for Meritorious Journalism in 2002.
Spoon Fed: How Eight Cooks Saved My Life
$4.99 - $6.89
The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs
$5.59 - $7.59
CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance
$22.49
The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet
$6.49