Russ Parsons
FameRank: 4

"Russ Parsons" is the food editor and columnist of the Los Angeles Times."Let cookbook author and L.A. Times Food Editor Russ Parsons serve as your guide to the freshest produce of the season. Recipes included. " He has been writing about food for more than 30 years, including more than 25 years at The Times, where he has also been managing editor, and deputy editor. He is the author of the cookbooks "How to Read a French Fry" and "How to Pick a Peach", which were published by Houghton-Mifflin.

In 2008 he was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage, the hall of fame of American cooking.{{cite news


/title=Grant Achatz, Russ Parsons lauded by James Beard Foundation



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/publisher=Los Angeles Times

More Russ Parsons on Wikipedia.

If I moved away, I would definitely miss the Mexican food. Every region has its own Mexican food, and they're very chauvinistic -- they believe their food is the real Mexican food.

The real story of Los Angeles food is in the waves of immigrants who came through. So talking about the food really depends on when you're talking about, how recent, and how specific you want to get.

They're really popular. Thai food in Southern California is like Chinese food in New York -- everybody gets it take-out.

In New York, it's all about restaurants -- prepared food. Nobody cooks because nobody has a kitchen, or if they do, they've converted it into a shoe closet.

Fifteen years ago, people were making jokes about sushi being bait, and now, in parts of L.A. -- not in Japanese neighborhoods at all, especially on the West side -- it seems like there's a little sushi bar in almost every mini-mall.