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Cookbooks
Pam Anderson is the former executive editor of Cooks Illustrated. She is USA Today Weekend’s food columnist and lives in Darien, Connecticut with her husband...and she makes dinner (almost) every night. She has a website and cooking blog with her two daughters at threemanycooks.com.
The Perfect Recipe for One-Dish Meals (Houghton Mifflin, 2010).
The Perfect Recipe for Losing Weight & Eating Great (Houghton Mifflin, 2008).
Perfect Recipes for Sharing with Family and Friends (Houghton Mifflin, 2005).
Pam Anderson Cooks Smart (Houghton Mifflin, 2002).
The Perfect Recipe: Getting it Right Every Time (Houghton Mifflin, 1998), winner of the Julia Child Award 1999, has sold over 100,000 copies and is fast on the way to becoming an American classic.
How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart (Broadway Books, 2000). Outlines a culinary tradition for today’s American family.
Cook Without a Book Vegetarian (Rodale, 2011).
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John Ash is the founder of John Ash & Co. culinary art school, winner of Teacher of the Year 2008, and is culinary director of Fetzer Vineyards wine and food center. He lives in Santa Rosa, California.
From the Earth to the Table: John Ash’s Wine Country Cuisine (Dutton) winner of the 1996 Julia Child Award in the American Category and the award for Cook Book of the Year. Revised for paperback (Chronicle, 2006.)
John Ash–Cooking One on One: Kitchen Secrets from a Master Teacher (Clarkson Potter, 2004). Currently a TV show featuring John Ash is in the works.
*Work in Progress: What to Eat Next: The Taste of Things to Come
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Seppo Ed Farrey and Myochi Nancy O’Hara
Three Bowls: Vegetarian Recipes from an American Zen Buddhist Monastery (Houghton Mifflin, 2000) with an introduction and calligraphy by EidoRoshi. Writes Nina Simonds, author of A Spoonful of Ginger, “This gem of a book with its delicious recipes, charming and wise reflections, and bold calligraphy, is one to savor and treasure.”
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Aglaia Kremezi is a photojournalist, food columnist, and international authority on foods of the Mediterranean. She divides her time between Athens and the island of Kea in the Cyclades.
Mediterranean Hot & Spicy (Broadway Books, 2009).
The Foods of the Greek Islands: Cooking and Culture at the Crossroads ofthe Mediterranean (Houghton Mifflin, 2000).
The Foods of Greece (Stewart, Tabori & Chang, 1993; paperback, 1999) winner of the 1994 Julia Child Award for First Book.
Mediterranean Pantry (Artisan, 1995) .
*Work in Progress: From The First Olive To The Last Tomato: One Year On a Greek Island (A memoir with recipes).
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Pamela Morgan and Michael Mclauglin
Flavor’s Market Table Cookbook (Viking, 1998).
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Glenn Chu
The Indigo Cookbook: 120 Sumptuous Recipes from Honolulu’s Famed Asian Bistro (Ten Speed, 2003). Represented by Katharine Sands.
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Daniel Patterson is a chef in the San Francisco Bay Area. His first book, written with Mandy Aftel, the foremost natural perfumer in the country, is:
Aroma: Food and Fragrance (Artisan, 2004). Famed food writer Paula Wolfert describes Patterson as “a poet and a revolutionary at the stove...”
*Work in Progress: Comfort Food, California Style
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Susie Middleton
Fresh, Fast & Green – A Vegetable Cookbook (Chronicle, 2009).
Fresh and Green for Dinner (Chronicle, 2011).
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Marvin Woods
The New Low-Country Cooking (William Morrow, 2000) puts a contemporary spin on Soul and Southern cuisine. Represented by
Katharine Sands.
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Su-Mei Yu is the chef-owner of the acclaimed saffron restaurant in San Diego, CA. She was born of Chinese parents in Thailand, enrolled at age 5 in a boarding school funded by the royal court of Thailand, and came to an American mission boarding school in Kentucky at age 15.
The Elements: Thai Recipes for Beauty & Health (Wiley, 2009).
Asian Grilling (Morrow, 2002).
Cracking the Coconut: Classic Thai Home Cooking (William Morrow, 2000) Winner of the 2000 Julia Child Award for First Book.
A classic.
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Lora Zarubin is the former chef and owner of Lora’s. She now has a monthly lifestyle column in House & Garden magazine.
I’m Almost Always Hungry (with photography by Tessa Traeger and foreword by Jay McInerney - Abrams, 2003) winner of the 2003 Julia Child Award for First Cookbook.
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Rita Milos Brownstein is a graphic designer and art director.
Jewish Weddings: A Beautiful Guide to Creating the Wedding of Your Dreams (Simon & Schuster, 2002).
Jewish Holiday Style: The Complete Guide to Creating Everything You Need for the Holidays (Simon & Schuster, 1999).
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Robin Asbell is the author of The New Whole Grain Cookbook (Chronicle, 2007).
The New Vegetarian Cookbook (Chronicle, 2009).
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Dina Cheney
*Work in Progress: The Wakame Chronicles: A Journey from the White Foods to the Right Foods
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Lynne Sampson Curry
Pure Beef (Ten Speed, 2011).
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Chef Marvin Woods
The New Low Country Cooking: 125 Coastal Southern Recipes with Innovative Style (William Morrow). Agented by Katharine Sands.
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Paula Wolfert
Paula has written a number of classics such as Cous Cous and Other Good Food from Morocco, The Cooking of Southwest France, The Slow Mediterranean Kitchen, and Mediterranean Clay Pot Cooking. Her new book is Moroccan Cooking, with photography by Quentin Bacon, to be published by HarperCollins in Fall 2011.
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David Cowles
*Work in Progress:
The Deli Maven's Cookbook
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