Joanne Lamb Hayes

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Joanne holds a Ph.D. from New York University’s Department of Nutrition, Food Studies, and Public Health. She has been writing about food for various national magazines for more than four decades.

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Joanne Lamb Hayes is a food writer, teacher, editor, cookbook author, stylist and historian who has written, coauthored, or edited more than a dozen books.

 

She is the author of Recipes from America's Small Farms: Fresh Ideas for the Season's Bounty; Grandma's Wartime Kitchen: World War II and the Way We Cooked; and Grandma’s Wartime Baking: World War II and the Way We Baked. She contributed to Sara’s Secrets for Weekend Meals by Sara Moulton, and revised The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables.

 

Joanne wrote a number of books with fellow food writer, Bonnie Tandy LeBlang. The two wrote Beans: Seventy-nine Recipes for Beans, Lentils, Peas, Peanuts and Other Legumes; 365 Great Cookies and Brownies; Grains: 76 Healthy Recipes for Barley, Corn, Rye, Wheat and Other Grains; and Weekend Kitchen, The: Menus and Recipes for Relaxed Entertaining and Family Fun.

 

She is the former editor of Country  Living magazine and is a member of the Carnegie Hill/Yorkville CSA (community supported agriculture) in New York City.

 

Joanne lives in New York. Her website is www.joannelambhayes.com

 

See Joanne's Recipes

Latest Recipes

the-best-rice-pudding
The Best Rice Pudding Added on May 10, 2010
green-risotto
Green Risotto Added on May 10, 2010
champagne-risotto
Champagne Risotto Added on May 10, 2010
basic-white-rice
Basic White Rice Added on May 10, 2010
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