CHNY members represent a wide range of culinary interests, professions, artisans, and just plain food history lovers.
Author of Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations—named 2009 James Beard Finalist in the International Cookbook Award category–published February 2008 by John Wiley and Sons, and The Gefilte Variations: 200 Inspired Re-creations of Classics from the Jewish Kitchen (Scribner 2000). Columnist: Essen Around at Centropa. Contributing editor and food blogger at Jewish Woman Magazine. Visit www.jewishholidaycooking.com and www.centropa.org and www.jwi.org/BeyondBrisket.
And now available: Jewish Holiday Cooking in e-book format. It features everything from the hardcover print edition in a very accessible, easy-to-digest e-book. Find it at Amazon, Barnes and Noble, ITunes, and wherever e-books are sold.
Julia della Croce
Julia della Croce is a writer, journalist, teacher, food consultant, culinary historian, and one of American’s foremost authorities on Italian food. She is the author of over 13 cooking and travel books, including 4 on the history and techniques of pasta cookery alone. Many of her titles have been translated into as many as 13 languages and distributed around the world. Her books have been nominated for awards by the James Beard Foundation and IACP, and won prestigious international prizes including the Diplome D’Honneur of France for the French language translation of “The Classic Italian Cookbook,” La bonne cuisine italienne (Solar, Paris) and the Salon International du Livre Gourmand, World Cookbook Awards, “Best Italian Cuisine Book,” for her book, “Veneto: Authentic Recipes from Venice and the Italian Northeast.”
Julia began her food career as a restaurant critic and her work has appeared in many magazines, newspapers, and on-liine publications including The New York Times, the Los Angeles Times, The Washington Post, Food & Wine, Art & Antiques, and Cook’s. She has been broadcast on countless radio and national television programs, including the TV Food Network, Heritage Radio Network, and NPR’s “All Things Considered,” to which she is a regular contributor. Having taught in cooking schools around the country, In 1992, she was named “One of America’s Best Cooking Teachers” by the James Beard Foundation. Julia conducts cooking classes in Bettona, Umbria, in conjunction with culinary and cultural tours. She has a B.A. in Humanities and M.A. in Political Science.