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Mastering My Mistakes in the Kitchen
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About the Author

Dana Cowin, Food & Wine's editor-in-chief since 1995, has been covering the world of food, wine, style, and design for more than thirty years. She sits on the board of directors of City Harvest, a New York City hunger-relief organization; Wholesome Wave, dedicated to providing access to sustainable foods; and Hot Bread Kitchen, an organization that helps train low-income men and women to join the culinary workforce. In 2012, she was an inductee into the James Beard Foundation's Who's Who of Food & Beverage in America. She is an alumna of Brown University and lives in New York City with her husband and two children. To read more about Dana's adventures, follow her at @fwscout on Twitter and Instagram.

Reviews

"A hilarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills her secret culinary ineptitude, while learning-finally-to cook, side-by-side with some of the greatest chefs working."--Publishers Weekly, Fall 2014 Top Ten Cookbooks
"In her new cookbook, Mastering My Mistakes in the Kitchen, Cowin embarks on a journey to improve her cooking--and to give readers easy, smart tricks that will help them, too... The resulting cookbook is densely packed with advice that will turn anyone into a better cook."--Today.com
"[Cowin] promises not just cooking lessons from master chefs, but cookable recipes from them, and a few life lessons along the way. Having lived with [Mastering My Mistakes in the Kitchen] for over a month, I'd have to say she delivers on all counts."--Bookotron
"The editor of Food & Wine magazine consults dozens of great chefs and comes away with plenty of handy tips--as well as lots of manageable recipes."--New York Times Book Review
"Delightful...candidly humorous... accessible...sure to motivate home cooks to head fearlessly for their kitchens and try these tempting ideas. The simple and tasteful dishes are accompanied by extremely helpful tips...Cowin's culinary education makes for a charming and important book for both would-be and accomplished chefs."--Publishers Weekly (starred review)

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