Cooking Light Adds Two New Columnists: Rozanne Gold & Naomi Duguid
April 18, 2012
Gold's column "Radically Simple Cooking" to Debut in May Issue
Duguid's column "Global Pantry" to Debut in June Issue
(New York, NY) -- Cooking Light (www.CookingLight.com) today announced the addition of two new columnists, Rozanne Gold, a four-time James Beard award-winning chef and cookbook author, and Naomi Duguid, an award-winning cookbook author and internationally recognized food anthropologist. Their respective columns, "Radically Simple Cooking" and "Global Pantry" will appear in Cooking Light's back-of-book section, "The Enlightened Cook," and will alternate monthly. Gold's first column debuts in the May issue, available on newsstands nationwide.
"Rozanne Gold and Naomi Duguid are two very well-respected figures in the food world and their new columns will offer recipes and advice to inspire home cooks to be more adventurous in their everyday cooking," says Editor Scott Mowbray. "Rozanne is laser-focused on the idea of simplicity and has a knack for distilling interesting flavors in a very direct way to create easy, healthy, delicious meals. Naomi is revered for her global experience and will offer a new take on how to use 'exotic' ingredients that tend to languish in kitchen cupboards."
In her column, "Radically Simple Cooking," Rozanne Gold will deploy her trademark skill at crafting simple recipes that preserve the core flavors of great food. In the May issue, Gold discusses her new love of using vinaigrettes as quick sauces for fresh meals and offers recipes including Grilled Salmon and Arugula Salad with Carrot-Ginger Vinaigrette and Strawberries, Peaches, and Basil with Orange Vinaigrette.
Naomi Duguid will author "Global Pantry," finding ways to incorporate high-flavor ingredients like miso paste and sambal into cuisines from outside their place of origin to create uniquely delicious dishes. Through her exploration of taste Duguid will demystify these ingredients for home cooks, expanding their versatility in the kitchen. Her first idea, appearing in the June issue: fish sauce adds tremendous umami depth to guacamole.
About Cooking Light
At 25 years, Cooking Light is the nation's leading epicurean brand with the largest audience, most epicurean editorial and the most recipes. Cooking Light is the only epicurean brand positioned at the intersection of great-tasting food and healthfulness, serving an important and growing consumer need. The brand delivers innovative recipes, nutrition advice, and resources to live a healthful lifestyle via its magazine, website, and portfolio of cookbooks; across all tablets; through the highly-acclaimed Cooking Light Quick and Healthy Menu Maker app; and on social media platforms including, Facebook (facebook.com/CookingLight), Twitter (@Cooking_Light) and Pinterest (Pinterest.com/CookingLight). Cooking Light is published by the Time Inc. Lifestyle Group, a division of Time Inc., the largest magazine media company in the U.S.
Erin Clinton, firstname.lastname@example.org or 212.522.2710