Cecily Brownstone
Encyclopedia
Cecily Brownstone was a food writer
, who wrote several cookbook
s and articles about food over a period of 39 years.
Cecily Brownstone was the Associated Press
Food Editor from 1947 to 1986—for thirty-nine years. During that time she was the most widely published of syndicated food writers
. The five recipe columns and two food features she wrote for the Associated Press
each week appeared in papers all over the United States
, in addition to a number of other countries.
Brownstone's personal papers and cookbook collection is the unique expression of her personal interest in and encyclopedic knowledge of American culinary history and cookbooks, and her career in the food field.
, Manitoba
, in 1909, growing up in Winnipeg
, the fourth of five sisters. She attended the University of Manitoba
and came to New York City
to pursue her studies and to work. She lived in Greenwich Village
, appropriately enough in a brownstone house
, in a duplex apartment that included a spectacular test kitchen
, and that housed her large cookbook collection.
Earlier in her career as a journalist, Brownstone was the Food Editor of Parents magazine
, and the Child Care Editor of Family Circle
magazine.
, president of Cuisinart
, a physicist, entrepreneur, and founder of the food processor
industry in America. With Sontheimer, Brownstone edited the highly-regarded magazine, Pleasures of Cooking, and wrote Classic Cakes and Other Great Cuisinart Desserts in 1994.
She also wrote a book for children, All Kinds of Mothers, illustrated by her niece, the artist Miriam Brofsky Kley. In 1972 she came out with Cecily Brownstone's Associated Press Cookbook.
and The Joy of Cooking
authors, Irma Rombauer and Marion Rombauer Becker, and other noted cookbook and food writers. She and Beard
phoned each other almost daily, at 8 a.m., and their friendship is mentioned in two recent biographies of Beard
. Brownstone's collection includes 93 letters and postcards from Irma Rombauer, and about 45 of Marion Becker's letters. During the last five years of Becker's life she phoned Brownstone for an hour every weekend; they were close friends, and Brownstone is mentioned often in Anne Mendelson's recent biography of Irma Rombauer and her daughter. Brownstone's collection includes signed, inscribed copies of almost every edition
of The Joy of Cooking
, sent to her first by Irma Rombauer, and later by Marion Becker.
New York Times food columnist Molly O'Neil called Brownstone one of the "cornerstones of authentic cooking in New York."
Upon Brownstone's retirement, former New York Times Food Editor Jane Nickerson wrote: "Of syndicated food writers, she's been the most widely read." Nickerson added: Brownstone's recipes were always "unusual, appetizing, and accurate down to the last one-eighth of a teaspoon of salt." Brownstone's "success derived, in my view, from her sensitivity to readers' tastes and her insistence that recipes give high, appealing results."
Food critic
The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used interchangeably, at least in some circumstances...
, who wrote several cookbook
Cookbook
A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...
s and articles about food over a period of 39 years.
Cecily Brownstone was the Associated Press
Associated Press
The Associated Press is an American news agency. The AP is a cooperative owned by its contributing newspapers, radio and television stations in the United States, which both contribute stories to the AP and use material written by its staff journalists...
Food Editor from 1947 to 1986—for thirty-nine years. During that time she was the most widely published of syndicated food writers
Food critic
The terms food critic, food writer, and restaurant critic can all be used to describe a writer who analyzes food or restaurants and then publishes the results of their findings. While these terms are not strictly synonymous they are often used interchangeably, at least in some circumstances...
. The five recipe columns and two food features she wrote for the Associated Press
Associated Press
The Associated Press is an American news agency. The AP is a cooperative owned by its contributing newspapers, radio and television stations in the United States, which both contribute stories to the AP and use material written by its staff journalists...
each week appeared in papers all over the United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
, in addition to a number of other countries.
Brownstone's personal papers and cookbook collection is the unique expression of her personal interest in and encyclopedic knowledge of American culinary history and cookbooks, and her career in the food field.
Background
She was born in Plum CouleePlum Coulee, Manitoba
Plum Coulee is a town located in Manitoba, Canada. It is west of Altona, one hour southwest of Winnipeg and half an hour from the United States border. The town is surrounded by the Rural Municipality of Rhineland. It is also home to the Plum Coulee Xpress hockey club.-Plum Coulee Development:Plum...
, Manitoba
Manitoba
Manitoba is a Canadian prairie province with an area of . The province has over 110,000 lakes and has a largely continental climate because of its flat topography. Agriculture, mostly concentrated in the fertile southern and western parts of the province, is vital to the province's economy; other...
, in 1909, growing up in Winnipeg
Winnipeg
Winnipeg is the capital and largest city of Manitoba, Canada, and is the primary municipality of the Winnipeg Capital Region, with more than half of Manitoba's population. It is located near the longitudinal centre of North America, at the confluence of the Red and Assiniboine Rivers .The name...
, the fourth of five sisters. She attended the University of Manitoba
University of Manitoba
The University of Manitoba , in Winnipeg, Manitoba, Canada, is the largest university in the province of Manitoba. It is Manitoba's most comprehensive and only research-intensive post-secondary educational institution. It was founded in 1877, making it Western Canada’s first university. It placed...
and came to New York City
New York City
New York is the most populous city in the United States and the center of the New York Metropolitan Area, one of the most populous metropolitan areas in the world. New York exerts a significant impact upon global commerce, finance, media, art, fashion, research, technology, education, and...
to pursue her studies and to work. She lived in Greenwich Village
Greenwich Village
Greenwich Village, , , , .in New York often simply called "the Village", is a largely residential neighborhood on the west side of Lower Manhattan in New York City. A large majority of the district is home to upper middle class families...
, appropriately enough in a brownstone house
Brownstone
Brownstone is a brown Triassic or Jurassic sandstone which was once a popular building material. The term is also used in the United States to refer to a terraced house clad in this material.-Types:-Apostle Island brownstone:...
, in a duplex apartment that included a spectacular test kitchen
Test kitchen
A test kitchen is a kitchen used for the process of developing new kinds of food. On the largest scale, they are run by the research and development departments of large companies in the food industry...
, and that housed her large cookbook collection.
Earlier in her career as a journalist, Brownstone was the Food Editor of Parents magazine
Parents (magazine)
Parents, published by Meredith Corporation, is the oldest parenting publication in the U.S. It was first published in October 1926.Its editorial focus is on the daily needs and concerns of mothers with young children. The glossy monthly features information about child health, safety, behavior,...
, and the Child Care Editor of Family Circle
Family Circle
Family Circle is an American women's magazine published 15 times a year by Meredith Corporation. It began publication in 1932 as a magazine distributed at supermarkets such as Piggly Wiggly and Safeway. Cowles Magazines and Broadcasting bought the magazine in 1962. The New York Times Company bought...
magazine.
Other work
Brownstone was also a consultant to Carl SontheimerCarl Sontheimer
Carl G. Sontheimer was an American inventor and engineer best known for creating the original Cuisinart food processor.Sontheimer was born in New York but raised in France. He returned to the U.S. to attend MIT, where he received an engineering degree...
, president of Cuisinart
Cuisinart
Cuisinart is a brand for small kitchen appliances, especially the food processor of the same name, one of the first to become popular in the United States. It was founded by Carl Sontheimer in 1971, and became a leading brand in the United States and Canada....
, a physicist, entrepreneur, and founder of the food processor
Food processor
A food processor is a kitchen appliance used to facilitate various repetitive tasks in the process of preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors".Food processors are...
industry in America. With Sontheimer, Brownstone edited the highly-regarded magazine, Pleasures of Cooking, and wrote Classic Cakes and Other Great Cuisinart Desserts in 1994.
She also wrote a book for children, All Kinds of Mothers, illustrated by her niece, the artist Miriam Brofsky Kley. In 1972 she came out with Cecily Brownstone's Associated Press Cookbook.
Food writers as friends
Cecily Brownstone was a close friend and confident of James BeardJames Beard
James Andrew Beard was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s...
and The Joy of Cooking
The Joy of Cooking
Joy of Cooking, often known as "The Joy of Cooking" is one of the United States' most-published cookbooks, and has been in print continuously since 1936 and with more than 18 million copies sold. It was privately published in 1931 by Irma S. Rombauer, a homemaker in St. Louis, Missouri, who was...
authors, Irma Rombauer and Marion Rombauer Becker, and other noted cookbook and food writers. She and Beard
James Beard
James Andrew Beard was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s...
phoned each other almost daily, at 8 a.m., and their friendship is mentioned in two recent biographies of Beard
James Beard
James Andrew Beard was an American chef and food writer. The central figure in the story of the establishment of a gourmet American food identity, Beard was an eccentric personality who brought French cooking to the American middle and upper classes in the 1950s...
. Brownstone's collection includes 93 letters and postcards from Irma Rombauer, and about 45 of Marion Becker's letters. During the last five years of Becker's life she phoned Brownstone for an hour every weekend; they were close friends, and Brownstone is mentioned often in Anne Mendelson's recent biography of Irma Rombauer and her daughter. Brownstone's collection includes signed, inscribed copies of almost every edition
Edition (book)
The bibliographical definition of an edition includes all copies of a book printed “from substantially the same setting of type,” including all minor typographical variants.- First edition :...
of The Joy of Cooking
The Joy of Cooking
Joy of Cooking, often known as "The Joy of Cooking" is one of the United States' most-published cookbooks, and has been in print continuously since 1936 and with more than 18 million copies sold. It was privately published in 1931 by Irma S. Rombauer, a homemaker in St. Louis, Missouri, who was...
, sent to her first by Irma Rombauer, and later by Marion Becker.
New York Times food columnist Molly O'Neil called Brownstone one of the "cornerstones of authentic cooking in New York."
Upon Brownstone's retirement, former New York Times Food Editor Jane Nickerson wrote: "Of syndicated food writers, she's been the most widely read." Nickerson added: Brownstone's recipes were always "unusual, appetizing, and accurate down to the last one-eighth of a teaspoon of salt." Brownstone's "success derived, in my view, from her sensitivity to readers' tastes and her insistence that recipes give high, appealing results."