Colman Andrews wrote
Best Restaurants, Los Angeles and Southern California (with others, c. 1978),
Best Restaurants Los Angeles (c. 1984) and
Catalan Cuisine: Europe's Last Great Culinary Secret (1988). The collection consists of Andrews' manuscripts, correspondence, notes, published articles, printed and photocopied
articles, and the typed manuscript, advance proof, and paperback edition of
Catalan Cuisine: Europe's Last Great Culinary Secret in English and Catalan.
Colman Andrews grew up in Southern California and graduated from UCLA with a Bachelor of Arts degree in History and Philosophy
in 1969. He wrote Catalan cuisine : Europe's last great culinary secret (1988), Everything on the table : plain talk about food and wine (1992), and Flavors of the Riviera (1996); he co-authored and edited Saveur cooks authentic American (1998), Saveur cooks authentic French (1999), and Saveur cooks authentic Italian (2001); he contributed to the books, Malaparte : a house like me (1999), and Setting the American table : essays for the new culture of food and wine (2001); as well as over 2500 freelance articles (1966-2004) on food, wine, and the arts. His articles have appeared in Bon Appetit, the Chicago Sun-Times, Christian science monitor, Creem, Food & wine, the Hollywood reporter, Los Angeles magazine, the Los Angeles press, the Los Angeles Times, the Mail on Sunday (UK), Metropolitan home, Musica jazz (Italy), Phonograph record magazine, the Radio times (UK), Travel leisure, and the Sunday Telegraph magazine (UK). Andrews has won numerous awards for his writing and was one of the first 50 recipients named in Who's Who of Cooking in America (1985).