about
JJ Goode writes about food and travel for The New York Times, Men’s Vogue, Saveur, Bon Appétit, Food & Wine, Details, Every Day with Rachael Ray, Time Out New York, The Village Voice, and Lexus magazine. He’s a former editor at Epicurious.com, co-author of Masaharu Morimoto’s first cookbook (which was nominated for a James Beard Award and won two IACP Awards), and hard at work on another with Adam Perry Lang of Daisy May’s BBQ USA (Hyperion, 2009).
