Search - List of Books by Raymond Sokolov

"Manhattan is a narrow island off the coast of New Jersey devoted to the pursuit of lunch." -- Raymond Sokolov
Raymond Sokolov (born 1 August 1941 in Detroit, Michigan) is a journalist who has written extensively about food. He wrote the "Eating Out" column for The Wall Street Journal's weekend edition from 2006 until March 2010.

Sokolov grew up in the city of Detroit, and, while still in elementary school, finished 26th then 2nd in consecutive years in the National Spelling Bee.He attended secondary school at Cranbrook, in suburban Detroit (Bloomfield Hills), whence he graduated in 1959.After graduating from Harvard College summa cum laude in classics, and spending a year as a Fulbright Scholar at Wadham College, Oxford, Sokolov spent two years back at Harvard pursuing a doctorate in classics. In 1965 he passed his orals and went to work as a foreign correspondent for Newsweek Magazine in its Paris bureau.

Sokolov returned to the U.S. in the summer of 1967 and worked for Newsweek as an arts writer until he became restaurant critic and food editor of the New York Times in 1973 where his pieces covered the decor, lore, and politics of New York restaurants as well as the productions of their kitchens. His reviews first noted the arrival of Sichuanese and Hunanese food in North America. He was the first writer in English to notice nouvelle cuisine in France. In 1975 he left the Times to pursue a career as a freelance writer from his home in Brooklyn Heights. In 1980 he married Johanna Hecht, a member of the curatorial staff of the Metropolitan Museum of Art, and in 1981 became editor of Book Digest, then the founding editor of the Wall Street Journal's daily Leisure and Arts page, a post he held until 2002. He continues to write about food for national publications.

Sokolov has written several cookbooks, including The Cook's Canon: 101 Classic Recipes Everyone Should Know, which includes recipes from the world's cuisines that Sokolov terms as being necessary to "culinary literacy," as well as brief essays. Other works include The Saucier's Apprentice (1976), a highly regarded cookbook on the hierarchy of French sauces, Why We Eat What We Eat: How the Encounter between the New World and the Old Changed the Way Everyone on the Planet Eats (1991), and a biography of A. J. Liebling, Wayward Reporter (1980).

His long-running column "A Matter of Taste," on the Americas' foodways for the American Museum of Natural History's Natural History injected some researched facts and logical deduction into the highly fanciful traditional histories of cooking and helped lead to the revival of interest in American regional specialties. Some of the columns have been collected as Fading Feast: A Compendium of Disappearing American Regional Foods (1981).

Sokolov lives in New York City.

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This author page uses material from the Wikipedia article "Raymond Sokolov", which is released under the Creative Commons Attribution-Share-Alike License 3.0
Total Books: 23
Steal the Menu A Memoir of Forty Years in Food
2014 - Steal the Menu a Memoir of Forty Years in Food [Vintage] (Paperback)Hardcover
ISBN-13: 9780307946355
ISBN-10: 0307946355
Genres: Biographies & Memoirs, Cookbooks, Food & Wine
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Steal the Menu A Memoir of Forty Years in Food
2013 - Steal the Menu a Memoir of Forty Years in Food (Hardcover)Paperback
ISBN-13: 9780307700940
ISBN-10: 0307700941
Genres: Biographies & Memoirs, Cookbooks, Food & Wine, Reference
  • Currently 2.5/5 Stars.
 1

A Canon of Vegetables 101 Classic Recipes
2007 - A Canon of Vegetables 101 Classic Recipes (Hardcover)
ISBN-13: 9780060725822
ISBN-10: 0060725826
Genre: Cookbooks, Food & Wine
  • Currently 3.2/5 Stars.
 3

How to Cook An Easy and Imaginative Guide for the Beginner
2004 - How to Cook an Easy and Imaginative Guide for the Beginner [Revised Edition] (Paperback)Hardcover
ISBN-13: 9780060083915
ISBN-10: 0060083913
Genre: Cookbooks, Food & Wine
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The Cook's Canon  101 Classic Recipes Everyone Should Know
2003 - The Cook's Canon 101 Classic Recipes Everyone Should Know [Cookbooks] (Hardcover)
ISBN-13: 9780060083908
ISBN-10: 0060083905
Genre: Cookbooks, Food & Wine
  • Currently 3.5/5 Stars.
 1

Fading Feast A Compendium of Disappearing American Regional Foods
1998 - Fading Feast a Compendium of Disappearing American Regional Foods [Nonpareil Book, 75.] (Paperback)Paperback
ISBN-13: 9781567920376
ISBN-10: 1567920373
Genres: Cookbooks, Food & Wine, Travel
  • Currently 3/5 Stars.
 1

With the Grain
1997 - With the Grain (Hardcover)Hardcover
ISBN-13: 9780517193105
ISBN-10: 0517193108
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With the Grain 200 Delectable Recipes Using Wheat Corn Rice Oats Barley and Other Grains
1996 - With the Grain 200 Delectable Recipes Using Wheat Corn Rice Oats Barley and Other Grains (Hardcover)Hardcover
ISBN-13: 9780679425618
ISBN-10: 0679425616
Genre: Cookbooks, Food & Wine
  • Currently 3.4/5 Stars.
 5

Wings Great Cookbooks  How to Cook by Raymond Sokolov
1995 - Wings Great Cookbooks How to Cook By Raymond Sokolov [Wings Great Cookbooks] (Hardcover)Paperback, Hardcover
ISBN-13: 9780517123362
ISBN-10: 0517123363
Genre: Substores
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Great Recipes from the New York Times
1993 - Great Recipes From the New York Times (Hardcover)Hardcover
ISBN-13: 9780517177587
ISBN-10: 0517177587
Genre: Cookbooks, Food & Wine
  • Currently 3.5/5 Stars.
 1

The Jewish-American Kitchen
1993 - The Jewish-american Kitchen (Hardcover)Hardcover
ISBN-13: 9780517089132
ISBN-10: 0517089130
Genres: Cookbooks, Food & Wine, Religion & Spirituality, Substores
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Why We Eat What We Eat  How Columbus Changed the Way the World Eats
1993 - Why We Eat What We Eat How Columbus Changed the Way the World Eats (Paperback)
ISBN-13: 9780671797911
ISBN-10: 0671797913
Genre: Cookbooks, Food & Wine
  • Currently 4/5 Stars.
 1

The New Cook Cookbook An Easy and Imaginative Guide for Getting Started in the Kitchen
Why We Eat What We Eat How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats
New York Times Great Recipes N
1983 - New York Times Great Recipes N (Paperback)
ISBN-13: 9780812963328
ISBN-10: 0812963326
Genre: Cookbooks, Food & Wine
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Fading Feast
1983 - Fading Feast (Paperback)Paperback
ISBN-13: 9780525480303
ISBN-10: 0525480307
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Saucier's Apprentice
1976 - Saucier's Apprentice (Hardcover)
ISBN-13: 9780394489209
ISBN-10: 0394489209
Genre: Cookbooks, Food & Wine
  • Currently 4.5/5 Stars.
 2