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 food editor of Country Living magazine and is a member of the James Beard Foundation, Les Dames d' Escoffier New York, and the New York Women's Culinary Alliance.
Joanne lives in New York. Her website is www.joannelambhayes.com