I share my love of food through books, recipes, consulting, and classes. I write cookbooks and assist chefs and fellow writers with theirs; consult food companies and restaurants on concept, menu, and event development; style food for photos, video, and books; and teach classes on exciting culinary topics.
My first solo cookbook, Pretzel Making at Home (Chronicle Books, 2013), teaches the art of traditional pretzel making. My second book, Eggs on Top (also Chronicle), just hatched in March 2014. I'm currently at work on two new books—one on picnicking and one on beer food—both set for release in 2015.
My cooking is driven by ingredients and people, places and times. I travel often to discover classic regional cuisines and learn new and innovative techniques. These experiences fuel creativity in my kitchen and keep me a happy cook.
Here's a new twist on an old favorite: pretzels warm from the oven. DIY bakers can make their own crunchy, chewy, savory, or sweet artisan pretzels with this collection of 50 recipes that imagines every way to shape, fill, and top them. Here are the traditional versions as well as novel creations such as Philly cheesesteak pretzel pockets and fried pretzel with cinnamon sugar. More substantial dishes like wild mushroom and chestnut pretzel stuffing, and pretzel bread pudding with caramel sauce elevate the humble pretzel to dinner-table fare as this tantalizing cookbook takes a cherished everyday snack to the next level of culinary creativity.