![]() ![]() Molly has been described in the New York Times Book Review as “a beautifully clear writer who likes to teach.”įrom 2000 through 2005, Molly co-edited the annual series, The Best American Recipes (Houghton-Mifflin) with Fran McCullough. Her recipes and articles have appeared in Bon Appé tit, Food & Wine, Fine Cooking, Eating Well, The Wall Street Journal, Everyday with Rachel Ray, Real Simple, Yankee, and other national publications. Molly has been named Cooking Teacher of the Year by both Bon Appétit and IACP. Her previous cookbooks, All About Braising: The Art of Uncomplicated Cooking (2004) and All About Roasting : A New Approach to a Classic Art (2011), each won James Beard and IACP cookbook awards. Her most recent cookbook, All About Dinner: Simple Meals, Expert Advice came out in the fall of 2019 and was nominated for both a James Beard Foundation and IACP book award. ![]() Molly Stevens is a freelance cooking instructor, writer, and recipe developer. ![]()
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