"They are not many of us who could say, at the end of our lives, that we once caused a rebellion against the New York Times, but Marian Burros could-and proudly so. The respected reporter, editor, and cookbook author died on Saturday at 92, leaving behind a rich body of food writing, food-safety and health journalism (including the revelation that the secret ingredient of a hip 1970s low-cal bread alternative was wood pulp), and recipes."
"After the news of Burros' passing broke, the comments section on the New York Times Cooking entry for the torte likewise filled with sweet notes from dedicated fans as well as bakers revisiting it after many years or discovering it for the first time. "Marion Burros, thank you for this end-of-summer gift," one commenter wrote. "With half the torte in the fridge, it seems to me a special moment to wish you farewell.""
Marian Burros, a respected reporter, editor and cookbook author, died at 92, leaving a substantial legacy in food writing and food-safety journalism. Her investigations included revealing that a 1970s low-calorie bread substitute contained wood pulp. The Plum Torte emerged as a defining recipe, popular since the early 1980s and repeatedly reprinted, provoking a deluge of letters when it was briefly removed from its usual annual slot. After her passing, fans and bakers posted affectionate comments and practical clarifications. The recipe remains cherished but can be prone to dryness, blandness, singeing and excessive sweetness without careful tweaks.
Read at Slate Magazine
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