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Peter Kaminsky

About the Author

Peter Kaminsky is a former columnist for the New York Times and a contributor to Food & Wine magazine. He has written, coauthored, or contributed to numerous books, his most recent being Bacon Nation: 125 Irresistible Recipes, with Marie Rama (Workman). Other titles include Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them (Hyperion) and Culinary Intelligence: The Art of Eating Healthy (and Really Well) (Vintage), which Jamie Oliver called “a great guide to how to make the most of your food.” He lives in Brooklyn, NY. Follow Peter on Twitter at @peterkaminsky.

A Kitchen on Goose Cove

A Kitchen on Goose Cove

by Devin Finigan, With Peter Kaminsky, Foreword by Erin French

The Zen of Flyfishing

The Zen of Flyfishing

by Peter Kaminsky

The Catch of a Lifetime

The Catch of a Lifetime

Edited by Peter Kaminsky

Green Fire

Green Fire

by Francis Mallmann, With Peter Kaminsky, With Donna Gelb

The Artisanal Kitchen: Barbecue Sides

The Artisanal Kitchen: Barbecue Sides

by Adam Perry Lang, by Peter Kaminsky

Mallmann on Fire

Mallmann on Fire

by Francis Mallmann, With Peter Kaminsky

The Essential New York Times Grilling Cookbook

The Essential New York Times Grilling Cookbook

Edited by Peter Kaminsky, Foreword by Mark Bittman

Bacon Nation

Bacon Nation

by Peter Kaminsky, by Marie Rama

Charred & Scruffed

Charred & Scruffed

With Peter Kaminsky, by Adam Perry Lang, Photographs by Simon Wheeler

The Chicago of Europe

The Chicago of Europe

by Mark Twain, Edited by Peter Kaminsky

Seven Fires

Seven Fires

by Francis Mallmann, With Peter Kaminsky

The Elements of Taste

The Elements of Taste

by Peter Kaminsky, by Gray Kunz