The World of Helen Rosner

From The New Yorker’s archive: a selection of the 2022 National Magazine Award finalist’s work. View in browser | Update your preferences The World of Helen Rosner You have to honor anyone who can write, and write well, about using a hair dryer to prepare a chicken for roasting. Recently, Helen Rosner, who came to The New Yorker from Eater, was indeed honored; she was named a finalist for a 2022 National Magazine Award for life-style journalism. Her pieces, while ostensibly about food, invariably find their way into other areas: community, family, friendship. Not just the chicken but the people at the table eating the chicken. This week, we’re bringing you a selection of Rosner’s work. In “The Female Chef Making Japan’s Most Elaborate Cuisine Her Own,” the writer profiles Niki Nakayama, the unerringly creative Japanese American chef behind a celebrated kaiseki restaurant in Los Angeles. In 2020, she looked West again to interview the engaging Iranian American chef Samin Nosrat and learned the secret to writing a great cookbook. In “How Apples Go Bad,” Rosner offers a poignant meditation on fruit, police brutality, and the killing of George Floyd. In “Gabrielle Hamilton, April Bloomfield, and the Problem with Leaving Women to Clean Up the Mess,” she examines the #MeToo reckoning in the restaurant industry, and, in a rememberance about the maverick chef Anthony Bourdain, she writes about Bourdain as a unique guide to the wider world. Finally, to return to the matter of the chicken and the hair dryer: a uniquely instructive essay, from 2018, that will improve dinner and possibly even your life. —David Remnick From The New Yorker’s Archive Kitchen Notes Yes, I Use a Hair Dryer to Make Roast Chicken—Here’s the Recipe Little did the skeptics know that, in blow-drying my chicken, I was standing on the shoulders of giants. By Helen RosnerMarch 23, 2018 Annals of Gastronomy The Female Chef Making Japan’s Most Elaborate Cuisine Her Own How Niki Nakayama’s kaiseki restaurant became a highly coveted reservation in L.A. By Helen RosnerMarch 4, 2019 Annals of Gastronomy Anthony Bourdain and the Power of Telling the Truth In his final years, Bourdain attained a new sort of celebrity as an activist, a revered elder statesman, and an overt and uncompromising figure of moral authority. By Helen RosnerJune 8, 2018 Newsletters Sign Up for The New Yorker’s Food Newsletter Get essays on food, restaurant reviews, and notes for the kitchen, all delivered to your in-box. The New Yorker Interview “I Fail Almost Every Day”: An Interview with Samin Nosrat The chef, cookbook author, and star of the Netflix series “Salt, Fat, Acid, Heat” talks about the challenges of writing her next book, her relationship to fame, her attempts at veganism, and more. By Helen RosnerFebruary 23, 2020 Annals of Gastronomy How Apples Go Bad The closer the fruit is to rot, the more rot it spreads. By Helen RosnerJune 8, 2020 Annals of Gastronomy Gabrielle Hamilton, April Bloomfield, and the Problem with Leaving Women to Clean Up the Mess In the wake of sexual-misconduct scandals, restaurants have adopted a strategy that is equal parts performative gesture and survival tactic: throw a woman out in front of the business. By Helen RosnerOctober 17, 2018 You’re receiving this e-mail because you signed up for the New Yorker Classics newsletter. Was this e-mail forwarded to you? Sign up. Unsubscribe | Manage your e-mail preferences | Send newsletter feedback | View our Privacy Policy Copyright © Condé Nast 2022. One World Trade Center, New York, NY 10007. All rights reserved.