Marian Burros, a food columnist for The New York Times, has been
writing about culinary concerns for the past 25 years. Burros started with
The Times as a food reporter in 1981 and became a food columnist in
Before joining The Times, Burros spent seven years as food editor for
The Washington Post and was a consumer reporter on WRC-TV, the NBC
affiliate in Washington, D.C.
Burros, who began her professional career as a cooking teacher, is the
author of nine cookbooks. The newly released 20-Minute Menus (Simon
& Schuster, 1989) is the basis for her syndicated column.
Burros has won numerous awards, including an Emmy in 1973 for her consumer
reporting on WRC-TV; the American Association of University Women Mass Media
Award for consumer reporting and nutrition education; a 1988 citation from the
National Press Club for her coverage of food safety issues in The Times;
and a Penney-Missouri Award. She is also a three-time winner of the Vesta
Two of her books, Summertime Cookbook (MacMillan, 1972) and Pure
and Simple (William Morrow, 1978), won Tastemaker Awards, given by R. T.
French Co. for the best American cookbook published each year.
Her other books include Elegant But Easy (MacMillan, 1967), Freeze
With Ease (MacMillan, 1967), Come for Cocktails, Stay for Supper
(MacMillan, 1970), Keep It Simple (William Morrow, 1981), You've Got
It Made (William Morrow, 1984), and The Best of De Gustibus (Simon
& Schuster, 1988).
Burros is a frequent contributor to national magazines. She has also worked
for NBC Radio Network News, United Features, The Washington Daily News, The
Washington Star, and suburban Maryland newspapers.
Born in Waterbury, Conn., Burros received a bachelor of arts degree in
English literature from Wellesley College. She lives in New York City and
Bethesda, Md. She has two children, Michael and Ann, both of whom are fabulous