(Last name rhymes with wiggle.) I am a journalist, author, editor, recipe developer, translator and teacher. A forager of sorts, I hunt for stories on everything from food, wine and restaurants to kitchens, travel and health.
I lived in France for twelve years--and earned a Grand Diplôme at L'Ecole de Cuisine La Varenne. As often as I can, I return to write about the Paris food scene and top French chefs, including Joël Robuchon, Michel Bras, Pierre Gagnaire, Alain Passard, Alain Duccasse, Guy Savoy, Bertrand Grébaut, David Toutain, Tatiana Levha and Yves Camdeborde, to name a handful.
I must be especially voluble about cheese, because in 2002 I was inducted into the master cheesemongers guild in France, the Confrérie de Saint-Uguzon. (Their medieval-looking medal comes decorated with a cow, a sheep, a goat and a shepherd. It's heavy; this must be what it's like to wear a cowbell.)
I am a contributing editor at Food & Wine, where I was previously a senior food editor for nine-plus years. I've also written for The New York Times, and my work has appeared in 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.
I'm also the author of Bistronomy: Recipes from the Best New Paris Bistros (Rizzoli, 2015); a tribute to French provincial cooking, Backroad Bistros, Farmhouse Fare (Doubleday, 1994); and a travel cookbook, Normandy Gastronomique (Abbeville Press, 1993)--there's even a French edition! I developed the recipes for the gastronomic guide Hungry for France (Rizzoli, 2014), several of which are included in Best of the Best: The Best Recipes from the 25 Best Cookbooks of the Year (Time Inc Books, 2015). I am a co-author of the portrait of a high-society New York institution, A Table at Le Cirque (Rizzoli, 2012) and of the Austrian cookbook Neue Cuisine (Rizzoli, 2011), with chef Kurt Glutenbrunner, who runs a mimi empire of restaurants in New York.
I have worked in multiple publishing jobs. Before editing a magazine, I was an acquisitions editor in the cooking & gardening division of Macmillan USA. As a project editor, I managed the translation, editing, design and production of the French pastry bible Patisserie (Rizzoli), now in its seventh printing! My translation of the 1,000 recipe compendium La Cuisine: Everyday French Home Cooking (Rizzoli) by TV personality and author Francoise Bernard was published in October 2010.
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's annual Best New Chefs. (Sometimes I am the one being judged, for instance, as a member of the Bird Brains journalist team at D'Artagnan Duckathlon VI.) I have also taught Food Writing Boot Camp for mediabistro.com.
My latest project, Bistronomy: Recipes from the Best New Paris Bistros, was released in September (Rizzoli, 2015).