Elizabeth Schneider

Elizabeth Schneider

Food Journalist and Cookbook Author

Elizabeth Schneider began her food career in the test kitchen, developing recipes for magazines such as Gourmet, Family Circle, and Food & Wine. A generalist at first, she discovered a deep interest in edible plants, cultivated and wild. To explore this, she worked closely with scientists, growers, foragers, chefs, and homemakers worldwide. She went on to spend three decades demystifying fruits, vegetables, grains, and mushrooms. Hundreds of her articles have appeared in popular and professional periodicals, notably the "Produce Pro" series (in Food Arts magazine) and "Vegetable Wise" (in Eating Well). Honors include four James Beard journalism and book awards, the Food Arts Silver Spoon, and membership in Les Dames d’Escoffier and Who’s Who of Food and Beverage in America. Her last book, Vegetables from Amaranth to Zucchini, was the IACP Book of the Year (2003) and won the Jane Grigson Award for Distinguished Scholarship. Now retired, she divides her time between New York and Paris.
When made from scratch is better than store-bought

When made from scratch is better than store-bought

Many cookbooks kick off with an introductory chapter, running through the kitchen basics and store cupboard essentials which will be among the building blocks to let you create the dishes within.But what about the basics themselves. Should you be happy with finding the best quality you can from a reliable producer? Might there not be benefits to making these basics own from scratch, too?

Elizabeth's favorite cookbooks