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Joanna Pruess

Joanna Pruess - Ghostwriter

New York, United States

I write and lecture mostly about food, travel, and cultural anthropology. Award winning author of 14 cookbooks.

Overview

An award-winning food and travel writer, I've written extensively for The New York Times Magazine, The Washington Post, The Associated Press, Fine Cooking, and PBS’ online magazine: NextAvenue. I've lectured about food and cultural anthropology at the Smithsonian Museum in Washington, D.C., The New School, at the Morris-Jumel Mansion, onboard the Crystal Cruises, throughout the U.S., and in Istanbul and Izmir, Turkey.

My 14 cookbooks include Soup for Two: Small-Batch Recipes for One, Two, or a Few; The Tea Cookbook; The Cast-Iron Cookbook; and Seduced by Bacon: Recipes and Lore about America’s Favorite Indulgence. I am a regular contributor to Specialty Foods Magazine where I develop recipes for gourmet retailers, including Stonewall Kitchen, Sarabeth’s Kitchen, Dufour Pastry, and D’Artagnan as well as fine markets across the country. I also write about global cuisines.

The Cookingstudio, is a cooking school I created within Kings Super Market, in New Jersey, where I had about 15,000 students in five years with 30 instructors. Among the classes I personally taught were those for couples, men, special classes for the visually and hearing-impaired and learning disabled, as well as historical dinners. I also taught in underserved schools and the prison system.

I was the managing editor of Women’s News in Westchester, where I frequently wrote about issues of health, relationships, and lifestyle. I appeared regularly on WYNY’s “Good Day, New York,” speaking about heart healthy dining, as well as other national TV shows. NYU’s School of Foodservice honored me as the Woman of the Year in Foodservice, Merchandising and Promotion. I reside in New York City.

I'm really looking forward to hearing from you about how we can work together...I think you'll find that I am very flexible and enthusiastic.

Services
Languages
English (US)
Non-Fiction
Cooking & Food Wine & Spirits Travel

Certifications

  • MA English and English Education, Stanford University, Numerous cooking classes in Italy, France, England, etc.
  • Studies at Le Cordon Bleu, Paris, France
  • Numerous cooking classes in Italy, France, England, etc.

Awards

  • TWIN – Tribute to Women in Industry honoree,
  • Woman of the Year in Food Service – Merchandising and Promotion, NYU School of Food Service,
  • Seagrams/IACP award finalist for "Supermarket Epicure"
  • ForeWord Magazine’s Book of the Year Award Winner for "Eat Tea"

Work experience

Managing Editor

Self-employed
February, 2001 – January, 2002 (11 months)

I oversaw and wrote articles for this now defunct newspaper that was distributed in Westchester, Rockland and Putnam Counties, New York City and Greenwich. It focused on women's health, legal, and professional issues.

1988 to 89 On-air food authority, Fox 5, WYNY’s “Good Day, New York”

Fox News (before it became totally right-leaning)
May, 1988 – May, 1989 (about 1 year)

On-air food expert about heart-healthy dining, including visiting restaurants and cooking from home.

Freelance Writer

Self-employed
May, 1987 – Present (over 30 years)

I have written articles for many top publications in print on online. Most focus on food, travel, and cultural anthropology.

Creator-Director The Cookingstudio

Kings Super Markets
April, 1982 – April, 1987 (about 5 years)

I created the concept, designed the curriculum, and was program director for five years at the Cookingstudio, a cooking school within a supermarket. While there, we had 15,000 students. I oversaw 30 teachers and 30 assistants, and was the liaison with corporate executive. The roster of classes included everything from a basic techniques series through advanced baking, etc. There were both demonstration and participation programs. My greatest sense of pride was the it was the first fully handicap-safe school in the U.S. Guest instructors included Martha Stewart, Giuliano Bugialli, Jacques Pepin, etc. Ultimately, there were four satellite schools.

Portfolio (14 selected works)

Cast Iron Cookbook

Joanna Pruess

Cast iron is a unique material that heats evenly and lasts practically forever. Finally, here is a cast iron cookbook as timeless and varied as the material itself. Cast iron revolutionized American cooking upon its introduction, and soon no kitchen was complete without long-lasting, heat-retaining cast iron cookware. Today, cast iron is a fixture still, even the most cutting-edge, high-tech k... read more

Cast iron is a unique material that heats evenly and lasts practically forever. Finally, here is a cast iron cookbook as timeless and varied as the material itself. Cast iron revolutionized American cooking upon its introduction, and soon no kitchen was complete without long-lasting, heat-retaining cast iron cookware. Today, cast iron is a fixture still, even the most cutting-edge, high-tech k... read more

Soup for Two: Small-Batch Recipes for One, Two or a Few

Joanna Pruess

A veritable around-the-world of soup recipes, all scaled down to feed one, two, or a few.From Rainy Day Tomato Bisque with Mini Grilled Cheese Sandwiches to Tuscan White Bean Soup with Sage, the recipes in this innovative collection will sustain and nourish home chefs the way the best homemade soups should. The number of ingredients is modest and the techniques are easy, but the resulting dish... read more

A veritable around-the-world of soup recipes, all scaled down to feed one, two, or a few.From Rainy Day Tomato Bisque with Mini Grilled Cheese Sandwiches to Tuscan White Bean Soup with Sage, the recipes in this innovative collection will sustain and nourish home chefs the way the best homemade soups should. The number of ingredients is modest and the techniques are easy, but the resulting dish... read more

Seduced by Bacon

Joanna/ Lape, Bob/ Cole, Liesa (PHT) Pruess

Soup for Every Body: Low-Carb, High-Protein, Vegetarian, And More

Joanna Pruess, Lauren Braun

This collection takes a unique, flexible approach to soup making, with variations that make the recipes appropriate for low-carbohydrate, high-protein, lowfat, vegan, and vegetarian diets. Gorgeous full-color photographs and easy-to-follow techniques, make this a must-have.

This collection takes a unique, flexible approach to soup making, with variations that make the recipes appropriate for low-carbohydrate, high-protein, lowfat, vegan, and vegetarian diets. Gorgeous full-color photographs and easy-to-follow techniques, make this a must-have.

Cast Iron Cooking for Vegetarians

Joanna Pruess

Cast iron is a unique material that heats evenly and lasts practically forever. Finally, here is a cast iron cookbook as timeless and varied as the material itself. Cast iron revolutionized American cooking upon its introduction, and soon no kitchen was complete without long-lasting, heat-retaining cast iron cookware. Today, cast iron is a fixture still, even the most cutting-edge, high-tech k... read more

Cast iron is a unique material that heats evenly and lasts practically forever. Finally, here is a cast iron cookbook as timeless and varied as the material itself. Cast iron revolutionized American cooking upon its introduction, and soon no kitchen was complete without long-lasting, heat-retaining cast iron cookware. Today, cast iron is a fixture still, even the most cutting-edge, high-tech k... read more

Supermarket Confidential: The Secrets of One-Stop Shopping for Delicious Meals

Joanna Pruess

Cook delicious meals from ingredients found in your local market and learn how to choose and keep those ingredients fresh with this unique cookbook.

Cook delicious meals from ingredients found in your local market and learn how to choose and keep those ingredients fresh with this unique cookbook.

Eat Tea: Savory and Sweet Dishes Flavored with the World's Most Versatile Ingredient

Joanna Pruess, John Harney

Add an exciting and healthy new dimension to the flavor of food.

Add an exciting and healthy new dimension to the flavor of food.

Unknown Binding Publisher: Quill (William Morrow & Co.) (July 1, 1988) ASIN: B009JP60S8

D'Artagnan's Glorious Game Cookbook by Ariane Daguin (1999-10-01)

Ariane Daguin; George Faison; Joanna Pruess;

Harney & Sons The Tea Cookbook

Joanna Pruess, John Harney

Inspired flavors for contemporary and traditional dishes

Inspired flavors for contemporary and traditional dishes

Dos Caminos Mexican Street Food: 120 Authentic Recipes to Make at Home

Ivy Stark

After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a café to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine.While the bright, robust flavors of Mexican cooking ... read more

After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a café to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine.While the bright, robust flavors of Mexican cooking ... read more

Dos Caminos Tacos: 100 Recipes for Everyone's Favorite Mexican Street Food

Ivy Stark, Joanna Pruess

In her second Dos Caminos cookbook, Chef Ivy Stark cooks tacos 24/7— here are more than 100 fresh yet traditional takes on tacos from Dos Caminos restaurants.Everyone loves the taco. Versatile and simple, it can be breakfast, snack, dinner, and even dessert. The Dos Caminos Taco Bible offers amazing recipes from one of the most creative and talented chefs cooking Mexican cuisine today. Here ar... read more

In her second Dos Caminos cookbook, Chef Ivy Stark cooks tacos 24/7— here are more than 100 fresh yet traditional takes on tacos from Dos Caminos restaurants.Everyone loves the taco. Versatile and simple, it can be breakfast, snack, dinner, and even dessert. The Dos Caminos Taco Bible offers amazing recipes from one of the most creative and talented chefs cooking Mexican cuisine today. Here ar... read more

Fiamma: The Essence of Contemporary Italian Cooking

Michael White

The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu.

The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu.

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