A prominent New York Times food writer shares the challenging life lessons she learned from the generation of women cooks that includes Alice Waters, Rachael Ray and Marcella Hazan, a journey marked by painful relationships and alcoholism.
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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 received four James Beard Foundation Awards and the Casey Medal for Meritorious Journalism.
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