Daniel Young is a food critic and self-described cafenatic who has written five cookbooks, three restaurant guides, dozens of magazine articles and hundreds of newspaper restaurant reviews. His books include: Coffee Love, published in spring 2009, The Bistros, Brasseries, and Wines Bars of Paris, the sequel to The Paris Café Cookbook, Made in Marseille . He has written articles about cooking, dini...

Daniel Young is a food critic and self-described cafenatic who has written five cookbooks, three restaurant guides, dozens of magazine articles and hundreds of newspaper restaurant reviews. His books include: Coffee Love, published in spring 2009, The Bistros, Brasseries, and Wines Bars of Paris, the sequel to The Paris Café Cookbook, Made in Marseille . He has written articles about cooking, dining and travel for The New York Times, The Los Angeles Times, Bon Appétit, Gourmet, Condé Nast Traveler, Elle Decor and bloomberg.com. He was a food critic and columnist at the New York Daily News from 1985-1996 and head restaurant critic from 1996-2000. Young’s passions are too numerous to list here. His favorite C’s, to take one letter, are the Café de la Mairie, Cartier-Bresson, Calibaut chocolate, Campagnola cycling components, Carnegie Hall, Casablanca the movie, Caffè Terzi, the cello, Chablis, Champagne, chanterelles, Charlie Chaplin, Châteauneuf du Pape, the Chrysler Building, the Cinémathèque française, Clarks desert boots, Classic Century tableware, croissants, Crunchie bars, Curb Your Enthusiasm, the Cycladic islands, and, most of all, Constantinopoulos (first name Vivian), his co-conspirator and cohabitant.