David Rosengarten is a food writer, consultant, cookbook author, cooking teacher, wine writer, travel writer and TV journalist.
He is co-anchor of In Food Today, on the national Food Network; host/chef of Taste, a daily Food Network cooking show devoted to teaching the principles of good taste in food and wine; and host of Taste Test, the Food Network's entry in the quiz show sweepstakes.
Taste was nominated by the James Beard Foundation as Best National TV Cooking Show, and the New York Times recently praised Taste, noting that "Mr. Rosengarten has reconceived the idea of what a cooking show can be." Mr. Rosengarten also appears as a guest on a wide range of television shows on other networks--most notably on NBC, where he is a frequent guest on Today.
Mr. Rosengarten was a Contributing Editor to Gourmet magazine, and their New York restaurant critic, from 1995-1999. Prior to that, he was Contributing Food Editor and restaurant critic for Departures (American Express' deluxe magazine for platinum card holders). Mr. Rosengarten's articles about food, wine and travel, including hundreds of original recipes that have appeared in The New York Times, Newsday (Mr. Rosengarten was the weekly wine columnist from 1988 to 1993), Food & Wine (where Mr. Rosengarten wrote a regular column on food with wine), Bon Appetit, Harper's Bazaar, House Beautiful, Business Week, Metropolitan Home, The New York Daily News, The New York Observer, The Wine Spectator (where Mr. Rosengarten was an editor and columnist for many years), Cigar Aficionado, The San Jose Mercury News, Diversion, 7 Days, Gastronome, Video Review, among other publications.
Currently, Mr. Rosengarten is the Food Columnist for a new national travel magazine, Expedia Travels, and a monthly columnist for EthnicGrocer.com, a web site devoted to selling gourmet food products.Mr. Rosengarten also has a wine page on Food Network's web site (which gets 30 million hits a month), where every two weeks he posts reviews of his recent wine discoveries. Additionally, in April 2001, Mr. Rosengarten launched a newsletter called The Rosengarten Report, which will cover the most exciting food products, restaurants, wines and travel destinations.It will appear in tandem with Mr.Rosengarten's own web site, which will keep readers up to date on Mr. Rosengarten's activities. In addition, he is also developing a line of Rosengarten products which will be available to consumers on DRosengarten.com.
Mr. Rosengarten is the co-author of Red Wine with Fish: The New Art of Matching Wine with Food, a cooking-and-wine book published by Simon & Schuster in 1989, and co-published for four years the highly acclaimed newsletter, The Wine & Food Companion. In September 1996, Random House published The Dean & DeLuca Cookbook, by Mr. Rosengarten, a 500-recipe book devoted to the food and food ideas of America's most famous grocery; to date, it has sold more than 250,000 copies. His cookbook based on his TV cooking show, Taste, was published by Random House in October 1998, and won the IACP/Julia Child Cookbook Award for Best International Cookbook of 1999, as well as the Versailles Award in France for "Best Cookbook Based on a TV Show." In 1986, Mr. Rosengarten collaborated with the English wine authority Hugh Johnson in the production of Hugh Johnson's Wine Cellar, a food-and-wine computer program published by Simon & Schuster; Mr. Rosengarten's essay on matching wine and food appears in the program's manual. He also served as associate editor for A Dictionary of American Wines, published by William Morrow & Co. in 1986.
Mr. Rosengarten is currently at work on several cookbook projects. In the Fall of 2002, Little, Brown & Co.(owned by Time Warner) will publish his new 500-recipe cookbook devoted to everything being consumed in the United States today; its tentative title is It's All American Food.
In addition to his active involvement in professional organizations--he is a member of the N.Y. Wine Press, a member of the Wine Media Guild, and often serves on the Book Awards Committee of the International Association of Cooking Professionals--Mr. Rosengarten is a much sought-after jurist for wine, food, chef and sommelier competitions. He recently served in Paris as the only American judge on an international panel that selected the world's greatest sommelier, and was President of the Jury at the recent selection of America's best sommelier in New York City.
Mr. Rosengarten teaches wine and cooking classes on many subjects, and travels frequently throughout the U .S., Europe, Latin America and Asia, where he writes and lectures on a wide range of culinary and enological topics. He holds a doctorate in dramatic literature from Cornell University, and was an assistant professor of theatre (criticism, history, directing) at Skidmore College. He resides in New York City.