Raymond Sokolov is an American food writer and cookbook author who served as food editor for The New York Times and later as a restaurant critic for The Wall Street Journal. He has written several cookbooks including 'The Saucier's Apprentice' and 'How to Cook', focusing on classical French techniques and American regional cuisine. Sokolov is known for his scholarly approach to food history and his emphasis on traditional cooking methods. He has been influential in food journalism and culinary education for several decades.