Russ Parsons was the food editor and columnist of the Los Angeles Times for more than 25 years. He has been writing about food for more than 30 years and is the author of the cookbooks ''How to Read a French Fry,'' and "How to Pick a Peach".
He is a member of the James Beard Foundation's Who's Who of Food and Beverage in America, the hall of fame of the food world. In addition, he has won every major American food journalism award, including those from the International Association of Culinary Professionals the Association of Food Journalists, and the James Beard Foundation.
"How to Read a French Fry" was a finalist for two Julia Child cookbook awards. "How to Pick a Peach" was named one of the best 100 books of the year by both Publisher's Weekly and Amazon.