 Mr.
Rosengarten is a food writer, cookbook author, cooking teacher, wine writer,
travel writer and TV journalist. He is perhaps best known for his work on the
Food Network, where he has hosted or co-hosted approximately 2500 TV shows; he
was, for example, co-anchor of In Food Today, with Donna Hanover, and host/chef
of Taste, a cooking show devoted to teaching the principles of good taste in
food and wine. Taste was nominated in 1996 by the James Beard Foundation as
Best National TV Cooking Show, and the New York Times recently praised Taste,
noting that "Mr. Rosengarten has reconceived the idea of what a cooking
show can be." Mr. Rosengarten also appears as a guest on a wide range of
television shows on other networks--most notably on NBC, where he is a frequent
guest on Today, and on Fox 5 News in New York, where he contributes a weekly
food segment. Mr. Rosengarten was a Contributing Editor to Gourmet
magazine, and their New York restaurant critic, from 1995-1999. Prior to that,
he was Contributing Food Editor and restaurant critic for Departures (American
Express' deluxe magazine for platinum card holders). Mr. Rosengarten's articles
about food, wine and travel—-including hundreds of original
recipes—-have appeared in The New York Times, Newsday (Mr. Rosengarten was
weekly wine columnist), Food & Wine (where Mr. Rosengarten wrote a regular
column on food with wine), The Wine Spectator (where Mr. Rosengarten was an
editor and columnist for many years), Bon Appetit, Harper's Bazaar, House
Beautiful, Business Week, Metropolitan Home, The New York Daily News, The New
York Observer, Expedia Travels, Cigar Aficionado, The San Jose Mercury News,
Diversion, 7 Days, Gastronome, Video Review, among other
publications. Currently, Mr. Rosengarten is the editor-in-chief of
The Rosengarten Report, a national, subscription-only newsletter which covers
the most exciting food products, restaurants, wines and travel destinations.
Information about the newsletter—-as well as information about other
Rosengarten ventures, such as a line of products and cooking equipment—-is
available on Rosengarten’s web site, www.davidrosengarten.com. In 2003 the
James Beard Foundation nominated The Rosengarten Report as the best food and
wine newsletter in America. Mr. Rosengarten is the co-author of Red
Wine with Fish: The New Art of Matching Wine with Food, a cooking-and-wine book
published by Simon & Schuster in 1989, and co-published for four years the
highly acclaimed newsletter, The Wine & Food Companion. In September 1996,
Random House published The Dean & DeLuca Cookbook, by Mr. Rosengarten, a
500-recipe book devoted to the food and food ideas of America's most famous
grocery; to date, it has sold more than 250,000 copies. His cookbook based on
his TV cooking show, Taste, was published by Random House in October 1998, and
won the IACP/Julia Child Cookbook Award for Best International Cookbook of
1999, as well as the Versailles Award in France for "Best Cookbook Based
on a TV Show." In 1986, Mr. Rosengarten collaborated with the English wine
authority Hugh Johnson in the production of Hugh Johnson's Wine Cellar, a
food-and-wine computer program published by Simon & Schuster; Mr.
Rosengarten's essay on matching wine and food appears in the program's manual.
He also served as associate editor for A Dictionary of American Wines,
published by William Morrow & Co. in 1986.
Mr. Rosengarten is currently at work on several cookbook projects. In the Fall
of 2003, Little, Brown & Co. (owned by Time Warner) will publish his new
500-recipe cookbook, “It's All American Food,” devoted to everything
being cooked and consumed in the United States today. Also, for Wiley, Mr.
Rosengarten is hard at work on a book about entertaining, tentatively titled
“It’s My Party.” In addition to his active
involvement in professional organizations, Mr. Rosengarten is a much
sought-after jurist for wine, food, chef and sommelier competitions. He teaches
wine and cooking classes on many subjects, and travels frequently throughout
the U .S., Europe, Latin America and Asia, where he writes and lectures on a
wide range of culinary and enological topics. He holds a doctorate in dramatic
literature from Cornell University, and was an assistant professor of theatre
(criticism, history, directing) at Skidmore College. He resides in New York
City.
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