Julia Turshen

Julia Turshen’s Simply Julia: 110 Recipes for Healthy Comfort Food is her first collection of recipes featuring a healthier take on the simple, satisfying comfort food for which she’s known.

Julia is the bestselling cookbook author of Small Victories, named a Best Cookbook by the New York Times and NPR, Feed the Resistance, Eater’s Book of the Year, 2017, and Now & Again, named the Best Cookbook of 2018 by Amazon. She hosts the IACP-nominated podcast “Keep Calm and Cook On” and has written for The New York Times, The Washington Post, The Wall Street Journal, Vogue, Bon Appétit, Food & Wine, and Saveur. She is the founder of Equity At The Table, an inclusive digital directory of women and non-binary individuals in food. Julia lives in the Hudson Valley with her wife and pets.

Ruth Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. She moved to Berkeley, California in 1973, and became co-owner and cook at The Swallow Restaurant. In1978 she became restaurant critic for New West and California magazines, and went on to be the restaurant critic and food editor of the Los Angeles Times. From 1993-1999 she served as restaurant critic for the New York Times. In 1999 she moved to Gourmet Magazine, where she was Editor in Chief for ten years.

She has authored five memoirs, Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, For You, Mom, Finally and Save Me the Plums, which was published in 2019. Her novel, Delicious! was published in 2014, and her cookbook, My Kitchen Year, 136 Recipes that Saved My Life in 2015. She edited Best American Food Writing 2018, and The Modern Library Food Series, which currently includes ten books. She was Executive Producer and host of the public television series, Adventures with Ruth and a judge on Top Chef Masters. She is the recipient of six James Beard Awards. At the moment she is working on a novel. Her most recent project is a documentary, with Laura Gabbert, director of City of Gold, about the ways the current pandemic is altering the food landscape.

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