Amy Rosen is a James Beard nominated, award-winning freelance journalist and former Food Editor at Chatelaine and House & Home magazines.
She writes regularly for publications including Food & Wine, enRoute and The Globe and Mail, and her stories have appeared in the American anthology, “Best Food Writing”. She develops recipes for Food & Drink and brands such as Lindt.
Amy’s fifth cookbook, “Kosher Style”, will be released in the autumn of 2019.
Rosen began her career as a freelance writer and cookbook author, fresh out of school. Armed with a BA in English from McGill University, a Bachelor of Journalism from the University of King’s College, and a certificate in Basic Cuisine from Le Cordon Bleu, she put her knowledge in a blender and published her first cookbook, “Generation Eats”. She followed that up with “Cook This” (Random House), and then wrote “SPAtopia” (Dundurn Press), based on her spa column in the Globe & Mail. In 2014 she released “Toronto Cooks” (Figure 1) and followed up that bestseller with “Toronto Eats” (Figure 1) in 2017. Her next cookbook, “Kosher Style” (Penguin Random House) will launch in the autumn of 2019.
Amy has eaten her way across the country, twice, for enRoute magazine, and has cooked her way from coast to coast via live TV spots. It’s gotten so that she’s only comfortable cooking in front of a crowd.
Amy’s latest adventure is a venture! Rosen’s Cinnamon Buns launched in the autumn of 2016 and Toronto is loving her buns.