Synopses & Reviews
Synopsis
From the beloved host and producer of PBS series Joanne Weir's Cooking Confidence and Joanne Weir Gets Fresh.
"Joanne's infectious enthusiasm...draws readers effortlessly into a new and beautiful relationship to food." - Alice Waters
Chef, cooking instructor, and PBS television host Joanne Weir has inspired legions of home cooks with her signature California-Mediterranean cuisine and warm, engaging style. In Kitchen Gypsy, the James Beard Award-winning author offers a taste of the people, places, and flavors that have inspired her throughout the years.
With refreshing honesty and humor, Joanne shares the spark that led to her love of cooking, how she learned to taste and develop a palate, the meal that would forever change her life, her years working with Alice Waters at Chez Panisse during the beginning of the farm-to-table movement, and her continued travels teaching cooking classes the world over.
Throughout, she offers the cherished dishes and lessons that have shaped her culinary journey, from the 140-year-old Lighting Cake recipe handed down from her great-grandmother to the luxurious Beef Roulade with Mushrooms and Garlic perfected during her Master Chef training in France, and the approachable, globally-inspired dishes, like Fried Pork Belly Tacos and Autumn Salad with Figs and Pomegranate, that have made her a favorite of home cooks.
Lushly illustrated with full-color photographs, Kitchen Gypsy is both an inspirational cooking resource and an armchair read, offering recipes made to be shared and savored against the colorful backdrop of Weir's evocative writing.
About the Author
Joanne Weir is a James Beard Award-winning cookbook author and judge, international cooking teacher and chef. In her award-winning PBS series, "Joanne Weir's Cooking Class" and her new series "Joanne Weir's Cooking Confidence", Joanne's love of teaching students how to cook is shared with a national TV audience. In 2012, Weir opened Copita, a critically-acclaimed Mexican restaurant and tequileria in Sausalito, California. She launched her online wine business, Joanne Weir Wines in 2011, garnering a silver medal in Sunset's International Wine Competition. She is the author of 17 cookbooks, 10 of which were created in collaboration with Williams-Sonoma. Joanne has been featured on numerous television shows including The Today Show and Good Morning America, and writes for many national magazines including
Cooking Light,
Bon Appétit,
Better Homes and Gardens,
Food and Wine,
AARP The Magazine and
Sunset Magazine. She spends several months of the year touring the globe sharing her extensive background with regard to nutrition, food theory and technique, and in 2013, Joanne won the Tour Operator of the Year Award from the IACP for her highly acclaimed Culinary Journeys.
More on Joanne's platform:
- Classroom: Has taught over 4,000 cooking classes in more than 80 US cities and 14 countries
- TV: Has guided Americans to master cooking techniques in their home kitchens for 14 years on Public Television. Has nine successful seasons with consistently high ratings. In its first year, Joanne Weir's Cooking Confidence aired over 200,000 times the first year of airing and is on track to reach 250,000 airings with the new series Joanne Weir Gets Fresh in January 2015 (15 episodes) and January 2016 (15 episodes).
- Culinary Tours - Leads immersive culinary journeys and has taught throughout the United States, Australia, Italy, France, Spain, Morocco, South America, Canada, New Zealand, Great Britain, Asia, and Mexico
- Bi-Monthly Newsletter and Blog- Over 50,000 email subscribers, Facebook fans, and Twitter followers
- Social Media - More than 15,000 on Facebook and Twitter
TELEVISION AUDIENCE Joanne Weir's Cooking Confidence airs in 100% of the top 25 markets and 92% of the top 26 to 100 markets. Joanne Weir's Cooking Class airs in 100% of the top 25 markets and over 88% of the top 26-100 markets.
Joanne Weir's Cooking Confidence airs in over 93.7% of US households and is ranked as one of the top cooking shows on Public Television.