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Waverley Root

 
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About the Author

Waverley Root was a foreign correspondent in Europe for nearly fifty years, representing the Chicago TribuneThe Washington PostTime, and other outlets. He also contributed regularly to The New York Times MagazineInternational Herald Tribune, and Gourmet. Among his books are The Food of ItalyThe Food of FranceContemporary French CookingThe Best of Italian Cooking, and Eating in America. Considered one of the major writers on cuisine of his time, Root passed away in 1982.

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