www.cityline.tv/video/a-delicious-matzo-brittle-recipe/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”.
Since 2019 Amy has written a bunch of cookbooks, including “Kosher Style”, "Tender Herbs", "Canada's Best New Cookbook", plus she contributed an essay about matzo balls to "What We Talk About When We Talk About Dumplings".
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. In 2022 Amy finally found national distribution and her buns and spreads are now available across Canada. (Did you see her on Dragon's Den?)