Russ Parsons is a food columnist of the Los Angeles Times. He has been writing about food for 20 years, including more than a decade at The Times, where he has been food editor, managing editor, and deputy editor. He is the author of the cookbook How to Read a French Fry which was published in 2001 by Houghton-Mifflin (Paperback edition released in August 2003)
Before coming to The Times, he was food editor at the Los Angeles Times Syndicate, food editor at the Los Angeles Herald Examiner and food editor at the Albuquerque Tribune.
He has won almost every major American food writing award, including the Association of Food Journalists, the James Beard Foundation, the International Association of Culinary Professionals' Bert Greene and the University of Missouri Lifestyle Journalism Award for consumer writing. How to Read a French Fry was a finalist for two Julia Child cookbook awards.
Parsons has been a journalist for more than 30 years, covering everything from high school football and professional rodeo to cops and courts and country music.
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