Laura has written on every food topic from champagne to Jell-O for The New York Times, The New Yorker, The Atlantic, Slate, Gourmet, and many other publications. She is the author of three classic books of culinary history. Her awards include a James Beard Journalism Award and one from the National Women’s Political Caucus. She has been a fellow at the Dorothy and Lewis B. Cullman Center for Scholars and Writers at the New York Public Library, where she also co-curated the widely acclaimed exhibition Lunch Hour NYC.

She was a columnist at The Real Paper (Boston) before beginning a 16-year run at Newsweek, where she covered food, women’s issues and the arts and won several journalism awards. Her essays, reviews and features have also appeared in The New Yorker, The New York Times, Conde Nast Traveler, Gourmet, Gastronomica, Slate and many other publications. Her first book was Perfection Salad: Women and Cooking at the Turn of the Century (1986), which the University of California Press has reissued with a new Afterword. She is also the author of Something from the Oven: Reinventing Dinner in 1950s America (Viking, 2004), and Julia Child (Penguin Lives, 2007), which won the award for Literary Food Writing from the International Association of Culinary Professionals in 2008. Her work is represented in the Library of America’s American Food Writing, The Virago Book of Food, and Best Food Writing 2002.  She is a frequent speaker and panelist on culinary history, and contributed a regular column on a wide range of food topics to gourmet.com, the Gourmet magazine website. During 2009-10 she was a fellow at the Cullman Center for Scholars and Writers at the New York Public Library. In June 2012, the New York Public Library opened an exhibition called Lunch Hour NYC, co-curated by Shapiro and Rebecca Federman of the NYPL. Read Edward Rothstein’s review in the New York Times here. For more information about the exhibition, click here.More recently, Shapiro was featured in Michael Pollan’s Netflix documentary series Cooked (2016).

 

 

Peach Cobbler (GF & Vegan)
Makes 3- 10” Pies
Preheat oven to 375*
Filling-
24 cups of peaches, peeled and sliced
2 cups honey
2 Tbs. lemon juice
1 ½ t. cinnamon
4 Tbs organic corn starch
Crumb Topping
3 cups gluten-free oats
½ cup gluten-free flour
1-½ cup oil (half coconut and half safflower or organic canola)
3 cups chopped walnuts (can substitute pecans if preferred)
1-¾ cup brown sugar
1 t cinnamon
½ t salt
For Filling:
Combine all ingredients in large bowl. Pour fruit into 3 well greased 10” pie pans
To Finish:
Combine crumb topping ingredients into large bowl. Pour over fruit, and spread out evenly. Bake at
375* for 40 minutes or until juices bubble thru top. If the crumbs are starting to burn, cover with tin
foil and continue cooking until soft.

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