Former Restaurant Critic
and Reporter for

James Beard Foundation
Lifetime Achievement Award

“A touching, illuminative gastronomic time capsule, beautifully rendered.”  

– The Wall Street Journal

“Dozens of stellar classic and contemporary recipes for lovers of all things from the sea.” –

– Food Arts Magazine

First of four editions

Bryan Miller’s dining advice is incisive, authoritative, and always witty.”

– The Washington Post

Bryan Miller is an author, journalist, editor, teacher, and ghost writer based in Westchester. County, New York. He was a reporter and columnist at The New York Times for 15 years, ten of those as the paper’s restaurant critic (5,123 meals out, not counting food trucks). He has written and co-written ten books.

Current Clients:

“Bryan Miller and Bill Yosses (former White House Pastry Chef) have teamed up to create a virtual confectionary cooking school -and it’s delightfully fun to read!”

 – Food and Wine Magazine

“Cooking for Dummies” (If you happen to read French.)

“A touching, honest and sad account of Bryan’s struggles, and eventual recovery.”

– Jacques Pepin