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Jean Anderson

Jean Anderson
Did you know?

Upon earning her Master's Degree at the Columbia Graduate School of Journalism in New York, Jean won the prestigious Pulitzer Traveling Scholarship, which allowed her travel abroad for a year.

Jean Anderson
Jean's Featured Recipe
Hot Cocoa

Click here for recipe

Jean Anderson is the author of more than 20 cookbooks, including the best-selling Doubleday Cookbook, Jean Anderson Cooks (named by Time magazine as one of the outstanding cookbooks of 1982), and The Food of Portugal (Tastemake/IACP Best Foreign Cookbook, 1987). Other books include Process This! (James Beard Best Tools & Techniques Cookbook, 2003), A Love Affair with Southern Cooking (James Beard Best Regional American Cookbook, 2008 as well as SIBA [Southern Independent Booksellers Alliance] "Cookbook of the Year"), The American Century Cookbook, Falling Off the Bone, Jean Anderson's Preserving Guide, and From a Southern Oven. In all, Jean has won six "cookbook Oscars" (Tastemaker, IACP, James Beard) as well as multiple nominations.

Early in her career, Jean was the woman’s editor of The Raleigh Times in Raleigh, North Carolina, and over the years worked as a food editor, then Copy Director, then Managing Editor at Ladies’ Home Journal; senior editor at Venture: The Traveler’s World; and as a Contributing Editor at Family Circle and Diversion magazines. She also served as chief cookbook consultant for Reader’s Digest  Books and helped create five best-sellers. Digest Books and helped create five best-sellers.

Jean has been twice honored by the Portuguese government for articles on that country, has won the George Hedman Memorial Travel Writing Award, and just this spring, IACP declared her Saveur Magazine article on Portugal's Alentejo Province the year's best Food and Travel feature. In 1992, Jean was named Editor of the Year by the James Beard Foundation. In 1994, she was inducted into the James Beard Who’s Who in Food & Beverage in America and in 1999 into the James Beard Cookbook Hall of Fame.

A busy freelancer in the fields of food and travel, Jean has written regularly for Bon AppétitCottage Living, Family Circle, Food & Wine, Gourmet, Travel & Leisure, and More. She has written weekly food columns for The Los Angeles Times Syndicate and biweekly food columns for New York Newsday, and contributes occasional food and travel articles to The New York Times. She is a founding member of both Les Dames d’Escoffier and the New York Women’s Culinary Alliance as well as an active member of the New York Culinary Historians, New York Travel Writers Association, IACP (International Association of Cooking Professionals), and Southern Foodways Alliance.

After many years in New York City, Jean now lives in Chapel Hill, NC. She is presently at work on two new cookbooks for Houghton Mifflin Harcourt: Mad for Muffins, to be published this October, and Crisps & Cobblers, Custards & Creams (pub date October 2015). Her recently updated and improved website is: www.jeanandersoncooks.com/.

 

Latest Recipes

Old-Fashioned Southern Pecan Pie

Almost too good to be true.

(1 Votes)

Boiled Brussels Sprouts

Brussels sprouts are a flavorful, versatile, and entirely underrated vegetable. This recipe for Boiled Brussels Sprouts will teach you one of the simplest ways to prepare this hearty vegetable. It only takes five simple ingredients to get these Brussels sprouts from stove to table. Salt, pepper, and butter help to season the sprouts, while boiling them makes them tender yet crisp. To take this delicious Brussels sprouts recipe a step further, you can cover the parboiled sprouts with Parmesan cheese and butter and bake until golden brown.

(1 Votes)

Hot Cocoa

Inexpensive, easy, and good.

(1 Votes)

Herb-Stuffed Flank Steak

The herb-bread stuffing makes two pounds of steak do the job of three.

(1 Votes)

Chicken Tetrazzini

This luscious dish deserves the bravos heaped on its famous namesake, Italian coloratura Luisa Tetrazzini.

(1 Votes)

Flaky Pastry I

(1 Votes)

Spanish Rice

(1 Votes)

Old-Fashioned Potato Salad

Nothing fancy but unusually good.

(1 Votes)

Waldorf Salad

(1 Votes)

French Dressing (Vinaigrette)

Called vinaigrette in France, French dressing is simply three to four parts olive oil to one part vinegar, seasoned with salt and pepper.

(1 Votes)

Baked Custard

(1 Votes)

Basic Refrigerator Ice Cream

Turn freezer to coldest setting before beginning this recipe. From this one basic recipe, you can make 14 different flavors of ice cream.

(1 Votes)

Old-Fashioned Pumpkin Pie

If you like your pumpkin pie spicy, use the larger amounts of cinnamon and ginger.

(1 Votes)
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