Michael Krondl has been a chef and food writer since 1985. He embarked on a writing career after graduating from culinary school and working in restaurants in New York, Italy, and Canada from 1979 until 1992. After these experiences, he decided that he preferred a culinary career outside of the kitchen. His columns, features, restaurant reviews, and recipe research have been published in American Health, New York Newsday, Good Food, Family Circle, Harper's Bazaar, Working Mother, The Creative Cook, and The Old Farmer's Almanac.
Krondl has authored two books, The Great Little Pumpkin Cookbook and Around the American Table. He has taught at the New School Culinary Center in New York City since 1988 and has also worked in restaurant consulting. He is a graduate of the Cooper Union for the Advancement of Science and Art and received an Honours Certificate in Advanced Food Preparation from George Brown College.
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