Andrew Coe is the only reporter covering New York's bread beat. He's also a food writer and culinary historian who's written for Gastronomica, Saveur, the New York Times, and the Wall Street Journal, and is the author of Chop Suey: A Cultural of Chinese Food in the United States. He is a contributor to the Oxford Enyclopedia of Food and Drink in America.
Location: Brooklyn, NY
Favorite foods: Where to begin?--good bread, dumplings, noodles, lamb and mutton, durian, fresh green peas, pike quenelles with sauce Nantua, puddings, poppy seed roll, all sausages, any salad from Yunnan tea leaf salad to crisp romaine with oil and vinegar, a perfect roast chicken, and...I have to stop, it's lunchtime.