Corby Kummer

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." More

Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. The San Francisco Examiner pronounced him "a dean among food writers in America." Julia Child once said, "I think he's a very good food writer. He really does his homework. As a reporter and a writer he takes his work very seriously." Kummer's 1990 Atlantic series about coffee was heralded by foodies and the general public alike. The response to his recommendations about coffees and coffee-makers was typical--suppliers scrambled to meet the demand. As Giorgio Deluca, co-founder of New York's epicurean grocery Dean & Deluca, says: "I can tell when Corby's pieces hit; the phone doesn't stop ringing." His book, The Joy of Coffee, based on his Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." In nominating his work for a National Magazine Award (for which he became a finalist), the editors wrote: "Kummer treats food as if its preparation were something of a life sport: an activity to be pursued regularly and healthfully by knowledgeable people who demand quality." Kummer's book The Pleasures of Slow Food celebrates local artisans who raise and prepare the foods of their regions with the love and expertise that come only with generations of practice. Kummer was restaurant critic of New York Magazine in 1995 and 1996 and since 1997 has served as restaurant critic for Boston Magazine. He is also a frequent food commentator on television and radio. He was educated at Yale, and came to The Atlantic Monthly in 1981. He is the recipient of five James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.
Issue April 2002

Fore Street

Magazine April 2002

Restaurants worth building a trip around

Issue March 2002

Daniel

Magazine March 2002

Restaurants worth building a trip around

Issue February 2002

Moore's Stone Crab

Magazine February 2002

Restaurants worth building a trip around

Issue January 2002

Five Lakes Grill

Magazine January 2002

Restaurants worth building a trip around

Sweet and Intense

Magazine December 2001

The wine that made Ontario famous

Restaurant Vila Lisa

Magazine November 2001

Introducing a new series: restaurants worth building a trip around

Issue September 2001

Potato Salad

Magazine September 2001

The German version is surprisingly light and intensely flavored

The Stationery Self

Magazine May 2001

There is no substitute for engraved writing paper

Pesto By Hand

Magazine August 1998

The oldest—and still the best—way to make most people's favorite pasta sauce need not be the most laborious

Belgian and Bubbly

Magazine March 1998

Belgium's abbey-style ales, now being brewed in America, get their marvelously deep flavors from the méthode champenoise

An Italian Meal for Autumn

Magazine November 1996

Ricotta Gnocchi with Roasted Wild Mushrooms and Shaved Vegetable Salad

Pasta

Magazine July 1986

An inquiry into a few fundamental questions: How did spaghetti and meatballs, a dish no Italian recognizes, become so popular here? What makes some brands of pasta much better than others? What's so special about fresh pasta? What do Italians know about cooking pasta that Americans don't?

The Biggest Story in Photos

Early Monsoon Rains Flood Northern India

Subscribe Now

SAVE 65%! 10 issues JUST $2.45 PER COPY

Newsletters

Sign up to receive our free newsletters

(sample)

(sample)

(sample)

(sample)

(sample)

(sample)