Georgeanne Brennan

Georgeanne Brennan
Did you know?

Georgeanne will lead a Rhine River Cruise in spring, 2014, with an emphasis on gastronomy including a foray deep into the markets of Strasbourg.

Georgeanne Brennan
Georgeanne's Featured Recipe
Warm Chocolate Cake

Click here for recipe

Georgeanne Brennan is an award-winning cookbook author and journalist who grew up and was educated in southern California. In 1970 she and her husband went to southern France with their small daughter and bought an old farmhouse where they made goat cheese and raised feeder pigs.


After returning to northern California, Georgeanne and a partner, Charlotte Glenn, started Le Marché Seeds, a national mail-order specialty vegetable seed company in 1982. The company attracted customers from all over the United States, including emerging organic market growers and the chefs they sold their produce to.


From her passion for vegetables, France, and food, Georgeanne has become a notable cookbook author. She won a James Beard Award for The Food and Flavors of Haute Provence, and a Julia Child/IACP award for Aperitif. Her cookbooks have been published in more than a dozen languages, including her food memoir, A Pig in Provence


In addition to her books, Georgeanne writes regular features for The San Francisco Chronicle, The Edible Magazines and others. For more than 10 years she owned a culinary vacation cooking school in Provence and at her small farm in Winters where she welcomed people from all over the United States and Canada.


Today, her cooking classes are presented on-line at and to school districts who want to begin scratch cooking in their School Nutrition Services. Her blog, “Who’s Cooking School Lunch?” features the stories behind the front line of  men and women who are changing school lunch, cooking every day.


Georgeanne is a member of Les Dames d’Escoffier, and served for 8 years as co-leader of Slow Food Yolo. She lives with her husband on a small farm in Northern California. Website:

Latest Recipes

Angel Food Cake with Coconut

Pure white angel food cake, swirled with whipped cream and dusted with coconut flakes, is a winter holiday vision. In making the cake, b...

(1 Votes)

Warm Chocolate Cake

This is pure chocolate flavor, sweet, smooth, and rich, with a slightly soft center. For a fanciful decoration, use a stencil or doily a...

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Compote of Red and White Grapefruit with Cointreau

Grapefruits are one of the classic fruits of winter. When gently poached in a syrup and flavored with a little Cointreau, they can be a ...

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Peppermint Ice Cream

Children-and adults too-are fans of peppermint ice cream. Colored palest pink and dotted with bits of peppermint. The scoops can be serv...

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Cranberry Sorbet

With each icy bite, chunky bits of cranberries deliver a burst of tart flavor. Serve with favorite holiday cookies or biscotti.

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Apple Quince Pie

Quince, an old-fashioned fruit with a firm flesh and a bit of citrus taste, combines with apples and raisins to make a holiday pie that ...

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Lollipops, even for the most novice candy maker, are very simple to make. As a precaution, adults should handle the melted sugar because...

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Apricot Pistachio Bars

These soft, almost chewy bars are redolent with the scents of the Middle East: pistachios, apricots, cardamom, and mace. They are tartly...

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Candy Cane Cookies

These two-toned cookies, delicately flavored and with a soft, buttery texture, are especially fun for children to make because the dough...

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Gingerbread People

Gingerbread people are virtually required for the holiday season, and they are easy to make. If children help, it is great fun. The idea...

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