(Last name rhymes with wiggle.)
I am a journalist, author, editor, recipe developer, translator and teacher. I am a forager of sorts, a hunter of stories on everything from food, wine and restaurants to kitchens, travel and health.
I lived in France for twelve years -- and earned a Grand Diplome at Ecole de Cuisine La Varenne. As often as I can, I return to write about the Paris food scene and top French chefs, including Joel Robuchon, Michel Bras, Pierre Gagnaire, Jean-Georges Vongerichten and Yves Camdeborde.
I must be especially voluble about cheese, because in 2002 I was inducted into the master cheesemongers guild in France, the Confrerie de Saint-Uguzon. (Their medieval-looking medal, decorated with a cow, a sheep, a goat and a shepherd, is as heavy as a cowbell.)
I am the France correspondent and a contributing writer at Food & Wine, where I was previously a senior food editor for nine years. My work has appeared in The New York Times, Saveur, the Wall Street Journal, Time Out New York, Everyday with Rachael Ray, Wine & Spirits, Fine Cooking, Australian Gourmet Traveller, The Statesman (Calcutta) and other publications.
Before working in magazines, I was an acquisitions editor in the cooking & gardening division of Macmillan USA. I am also the author of Backroad Bistros, Farmhouse Fare (Doubleday, 1994) and Normandy Gastronomique (Abbeville Press, 1993) -- there is even a French edition! I developed the recipes for Hungry for France (Rizzoli, 2014). I am a co-author of A Table at Le Cirque (Rizzoli, 2012) and Neue Cuisine (Rizzoli, 2011). My translation of La Cuisine: Everyday French Home Cooking (Rizzoli) by Francoise Bernard was published in October 2010.
For more information about all my books, click here.
I have appeared on French television and on CNN to chat about cooking school vacations in France. I was a panelist at the International Association of Cooking Professionals annual conference in Santa Fe, New Mexico. New York University department of food studies invited me to talk about getting published (being an expert on something helps). I have been a judge too, reviewing exams at the French Culinary Institute and selecting winners at the Slow Food American artisanal cheese contest and at the Turks & Caicos Conch Festival. I traveled across the United States, scouting for Food & Wine annual Best New Chefs. (Sometimes I am the one being judged, for instance, as a member of the Bird Brains journalist team at DArtagnan Duckathlon VI.) I have also taught Food Writing Boot Camp for mediabistro.com.
My latest cookbook is Bistronomy: Recipes from the Best New Paris Bistros (Rizzoli).