David Joachim has authored, edited or collaborated on more than 40 cookbooks. He holds a master's degree in English language and literature from Binghamton University, where he taught writing classes for three years. He is the author of A Man, A Can, A Plan, a series of books that has sold more than 1 million copies, as well as the IACP Award-winning reference books The Food Substitutions Bible and The Science of Good Food, which also won a World Gourmand Award, a Cordon D'Or Award, and was a finalist for a James Beard Award. His latest book is Grill School, co-authored with Andrew Schloss. Other recent titles include Mastering Pasta, written with Philadelphia chef Marc Vetri and Pure Pork Awesomeness, written with Atlanta chef Kevin Gillespie. Both books were finalists for James Beard Awards.
Joachim has also collaborated on and co-authored titles such as the New York Times bestseller Mastering the Grill with Andrew Schloss and Perfect Light Desserts with Nick Malgieri. He co-writes a column for Fine Cooking magazine called “The Science Of…” and his writing and recipes have appeared in numerous magazines such as USA Today, Men’s Health, Better Homes & Gardens, Cooking Light, Women’s Health, Cook’s Illustrated, and Bicycling. Joachim is the co-founder of Chef Salt, a line of artisanal salt seasonings, and his website is www.davejoachim.com. He is a member of the International Association of Culinary Professionals, the Research Chefs Association, the Chef's Collaborative, the Experimental Cuisine Collective, and the National Writer's Union. His favorite cooking tool is a leaf blower.