Eric Asimov

Teaches at Cooking by the Book

Eric Asimov has been the chief wine critic of The New York Times since 2004, and is the author of "How to Love Wine: A Memoir and Manifesto" (William Morrow) and "Wine with Food: Pairing Notes and Recipes from The New York Times" (Rizzoli). His weekly column appears in the Dining section of The Times, where he also created the $25 and Under restaurant reviews in 1992. Inducted into the James Beard Foundation's Who's Who of Food & Beverage in America, he can be followed on Twitter @EricAsimov for 140 characters-or-less of tasting notes!

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