William Echikson

Author Profile

William Echikson is the author of three books, worked for more than two and a half decades as a journalist and directs European Union communications for Google. He began his career in Paris with the Christian Science Monitor, covering Western Europe from 1981-1985, followed by Eastern Europe from 1985-1990. He completed a Harvard University fellowship and published his first book, “Lighting the Night: Revolution in Eastern Europe,” in 1990. Since then, Echikson has worked as a staff correspondent for the Wall Street Journal, FORTUNE, and BusinessWeek.  From 2001 until 2006, he served as bureau chief for the Dow Jones Newswires office in Brussels. His freelance articles have appeared in publications ranging from Gourmet, the Wine Spectator to the New Yorker. Echikson has published two books on food and wine: “Burgundy Stars,” in 1994 about the quest of a top-flight French chef for perfection, and in 2004, “Noble Rot: A Bordeaux Wine Revolution,” about the changes in Bordeaux winemaking over the past two decades. His television experience includes producing and researching documentaries and 36 cooking shows on European gastronomy for America’s Public Broadcasting Service. Echikson lately has turned his attention to golf, writing frequently on the subject for the Wall Street Journal and other publications. His upcoming book, “Tiger Cubs: How Golf’s Obsessed New Generation is Transforming a Country Club Sport,” will be published by Public Affairs in May 2009. He is a Yale College graduate.

Cookbooks by William Echikson