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Kim Severson
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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 won national awards for news and feature writing, including the Casey Medal for Meritorious Journalism in 2002.
Books by Kim Severson
Spoon Fed: How Eight Cooks Saved My Life
$5.39 - $6.79
The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs
$4.79 - $6.59
CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance
$6.19 - $22.49
The Trans Fat Solution: Cooking and Shopping to Eliminate the Deadliest Fat from Your Diet
$6.19
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