Harris Salat

A New York native with an interest in food and culture, Harris Salat’s stories have appeared in the The New York Times, Saveur, Gourmet, and other publications. After stints as a dairy farmer, bread baker and cook, Harris turned to journalism in 1991. He reported for Associated Press radio, produced TV news at CBS News and CNBC, and worked in internet media before pursuing his taste for storytelling, travel and good eats. Harris has become increasingly drawn to Japanese cuisine over the past decade, traveling to Japan and writing about that country’s cuisine. His latest cookbook is Japanese Hot Pots, co-written with Chef Tadashi Ono, published by Ten Speed Press and coming out in September, 2009. Visit his website, The Japanese Food Report.

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