Amanda Hesser Bio | Wiki
Amanda Hesser is a prominent American entrepreneur, cookbook author, editor, and food writer. She is the co-founder and CEO of Food52. Furthermore, Amanda works as a staff writer for The New Yorker.
Most notably, she was the author of The Essential New York Times Cookbook which was a New York Times bestseller, the editor of T Living, a quarterly publication of The New York Times, and the food editor of The New York Times Magazine.
Amanda Hesser Age
She was born on September 8, 1971, in Doylestown, Pennsylvania, United States. Amanda is 52 years old.
Amanda Hesser Height
She is a woman of average stature. Amanda stands at a height of 5 ft 4 in ( Approx. 1.63m ).
Amanda Hesser Family
She was born in Doylestown, Pennsylvania, United States. Amanda is the daughter of the late Thomas Hesser and Judith Hesser of Hawley. Thomas owned the Chevrolet and BMW dealership in Scranton, Pa prior to his death. On the other hand, Judith is the owner of the dealership.
Amanda Hesser Husband
She is a married woman. Amanda is blissfully hitched to her loving and caring husband called Tad Friend. He is a 61-year-old journalist. As of now, Tad works at The New Yorker as a staff writer where he writes the magazine’s “Letter from California”. As a couple, they exchanged their wedding vows on September 14, 2002, at the summer house of the bridegroom’s family in Wainscott, N.Y. Together, they reside together in Brooklyn Heights with their two children.
Amanda Hesser Education
She attended a local high school. Later, Amanda matriculated at Bentley University and graduated with her degree.
Amanda Hesser Food52
Although Amanda departed from the Times in March 2008 to concentrate on the growth of Food52, she wrote the “Recipe Redux” article for the Times magazine until February 27, 2011. Amanda is the co-founder and CEO of Food52.
She has obtained two rounds of funding from organizations such as Lerer Hippeau Ventures and Bertelsmann Digital Media Investments. Food52 has received many prestigious honors. This includes the James Beard Foundation Award for Publication of the Year (2012) and the International Association of Culinary Professionals Award for Best Website (2013).
Amanda Hesser Almond Cake
In a 2001 piece on the first supper her future mother-in-law, Elizabeth Friend, made for her, Amanda provided The Times with this excellent recipe. This straightforward almond cake was the meal’s dessert. It had a thin crust, brittle like a dry leaf, followed by a wet, downy layer of sugar and powdered almonds. It made the ideal dessert.
And that capped off one of the best lunches I’ve ever had. Elizabeth referred to this cake as “the Shar-Pei of cakes” because it crumbles on the sides and falls in the middle, yet it is otherwise perfect. If aesthetics are important to you, decorate it with fresh berries and confectioners’ sugar as seen in the image. It can be prepared one to two weeks in advance and gets better with age. In or out of the refrigerator, keep it covered. Finally, since this recipe yields two 8-inch cakes, you may either freeze one or give one as a gift. —Amanda
Amanda Hesser Cookbook | Book
- The Cook and the Gardener (W. W. Norton & Company, 1999)
- The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks (William Morrow Cookbooks, 2011)
- The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours (William Morrow Cookbooks, 2012)
- Cooking for Mr. Latte: A Food Lover’s Courtship, with Recipes (W. W. Norton & Company, 2004) [Collected Food Diary columns she wrote from 2000-2002]
- Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (Ten Speed Press, 2015)
- Eat, Memory: Great Writers at the Table, a Collection of Essays from the New York Times (W. W. Norton & Company, 2009)
- Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Ten Speed Press, 2015)
- Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap (Ten Speed Press, 2015)
- Food52 A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead (Ten Speed Press, 2016)
- Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner (Ten Speed Press, 2017)
- Food52 Ice Cream and Friends: 60 Recipes and Riffs for Sorbets, Sandwiches, No-Churn Ice Creams, and More (Ten Speed Press, 2017)
- Food52 Any Night Grilling: 60 Ways to Fire Up Dinner (and More) (Ten Speed Press, 2018)
- Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Ten Speed Press, 2018)
Amanda Hesser Dump It Cake
Her mother’s homemade chocolate cake was the inspiration for Amanda’s rich and luscious chocolate dump-it cake. It is flavorful and simple to prepare. The recipe also calls for combining all the ingredients in a pot over medium-low heat before transferring the dough to a cake pan to bake. Nestlé semisweet chocolate chips are melted and combined with sour cream to make the frosting. In addition, her family’s preferred birthday custom is Dump-it Cake. In 2010, the dish appeared in The Essential New York Times Cookbook.
Amanda Hesser Net Worth
Having been working as an entrepreneur, cookbook author, editor, and food writer for a total experience exceeding more than two decades now, she has managed to garner good affluence in her career thus far. Amanda’s net worth is $2 million.
Who Is Amanda Hesser Married To
She is happily married to her darling spouse Tad Friend who works as a staff writer at The New Yorker. There, the 61-year-old journalist writes the magazine’s “Letter from California”.
How Old Is Amanda Hesser
She is 52 years old. Amanda was born on September 8, 1971, in Doylestown, Pennsylvania, United States. Thus, she relishes and commemorates her birthday on December 31 every year.
How Tall Is Amanda Hesser
She is a woman of average stature who stands at a height of 5 feet 4 inches, approximately 1.63m.
Amanda Hesser Social Media
Instagram – @amandahesser