Amy Rosen is a James Beard nominated, award-winning freelance journalist. Previously, she was the Editor-in-Chief of Modern Farmer, Food Editor at Chatelaine, and Food Editor at House & Home magazines. She also launched enRoute magazine’s Best New Restaurants in Canada feature as its first restaurant critic.

She writes regularly for publications including enRoute and The Globe and Mail, and her stories have appeared in the American anthology, “Best Food Writing”. She develops recipes for Food & Drink and brands such as Lindt. 

Amy’s fifth cookbook, “Kosher Style”  (Random House), will be released on September 3rd 2019. She hopes you’ll plotz for it. 

Amy began her career as a freelance writer and cookbook author, fresh out of school. Armed with a BA in English from McGill University, a Bachelor of Journalism from the University of King’s College, and a certificate in Basic Cuisine from Le Cordon Bleu, she put her knowledge in a blender and published her first cookbook, “Generation Eats”. She followed that up with “Cook This” (Random House), and then wrote “SPAtopia” (Dundurn Press), based on her spa column in the Globe & Mail. In 2014 she released “Toronto Cooks” (Figure 1) and followed up that bestseller with another, “Toronto Eats” (Figure 1) in 2017. 

She has eaten her way across the country, twice, for enRoute magazine, and has cooked her way from coast to coast via live TV spots. It’s gotten so that she’s only comfortable cooking in front of a crowd.

Amy’s latest adventure is a venture! Rosen’s Cinnamon Buns launched in the autumn of 2016. At the end of 2018 she sold her storefront in order to give the people what they wanted – bake-your-own Rosen’s Cinnamon Buns, which launch in August of 2019. For now you can turn your toast into a cinnamon bun with Rosen’s Cinnamon Bun Spread.