Josh Friedland

I wrote a piece for the daily food email newsletter Tasting Table about Eat Your Books, an interesting new website that can help you turn your cookbook collection into an online recipe database.

Huh? Online search for print? Read more about how it works.

I’ve just started writing for Epicurious as a contributor to its “Epi-Log” blog. So, now you can find me here, at GastroBuzz, The Food Section, and Epicurious.

That should keep me pretty busy, but not too busy to  do even some more writing/editing projects, so send me an email if you have an opportunity to discuss!

I wrote a piece for the New York Times “The Local” about a late summer pasta recipe made with ricotta, fresh tomatoes, and corn:

“Pasta: Celebrating Summer’s Last Gasp” [New York Times]

So, what’s this all about?

Unlike my main website (The Food Section), this site is a place to showcase my work as a writer and editor, including online experience, freelance food writing, and corporate communications.

I’m available for interesting new projects, so if you are looking for a writer (freelance, part-time, or full-time), send me an email.