Bryan Miller

Bryan Miller is an accomplished food writer and former restaurant critic for The New York Times, where he served from 1984 to 1993. During his tenure, he reviewed over 1,000 restaurants and helped guide readers through the complex landscape of New York's dining scene with his insightful and discerning critiques. Miller's writing is known for its clarity, wit, and thorough knowledge of culinary arts.

Aside from his work as a critic, Bryan Miller has authored and co-authored several cookbooks, including collaborations with Pierre Franey like 'Cuisine Rapide'. These books focus on making sophisticated, delicious meals accessible to home cooks without requiring extensive preparation time. His ability to translate gourmet cooking into manageable steps for the amateur chef has made his books particularly popular among those looking to elevate their home cooking.

Beyond his books and newspaper columns, Miller has contributed to food journalism through various other publications and has been involved in writing about food policy and sustainability issues. His career reflects a deep commitment to exploring how food intersects with culture, society, and the environment, making him a respected figure in the culinary world.

Books

Cuisine Rapide (Illustrated)