About Mark Kurlansky

Kurlansky is the author of the popular books Cod, The Basque History of the World, and Salt. He worked as a professional chef and pastry maker in New York and New England and currently writes a regular column about food history for Food & Wine magazine. Recently he transformed 25 years of experience reporting on international affairs and covering the Caribbean into a collection of short stories and a novella titled The White Man in the Tree. He has written articles for the New York Times Magazine, Harper’s, and Partisan Review. Kurlansky lives in New York City with his wife and daughter.

Website

www.walkerbooks.com

Featured Books by Mark Kurlansky

The Big Oyster

History on the Half Shell

Edible Stories

A Novel in Sixteen Parts

Salt

A World History

Cod

A Biography of the Fish That Changed the World

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Culinate 8

Here’s the beef

Cooking meat on a gas-fired grill

A beef expert offers eight tips for cooking the perfect steak on Memorial Day — or any day.

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Graze: Bites from the Site
The Produce Diaries

Morels

Pleasure in the hunt

Dinner Guest Blog

A quiche lesson

The crux is the crust

Features

Fabulous favas

A green herald of summer

Dinner Guest Blog

Wabi-sabi cookery

Cooking is a constant history lesson

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