Cookbook Biography

Lora Brody has taken her place among America’s most respected culinary personalities as an author, spokesperson, lecturer, cooking instructor and business owner. For over three decades she has been an influential force in American food trends, as well as a guide and mentor for both home and professional cooks.

Ms. Brody began her career in the food industry in 1972 in Boston. Operating her own catering business for many years, she went on to become chef in the executive dining room of BayBanks, Inc., and then to work under Chef Bob Kinkead as garde manger in the kitchen of the four-star Chillingsworth Restaurant. In 1978, she conceived the idea of an organization for professional women in the food industry, and working together with Julia Child, Sara Moulton, Margaret Romagnoli and others, she founded The Women’s Culinary Guild. This organization has served as a prototype for dozens of sister organizations across the country.

With the publication of twenty-two books, Ms. Brody has established herself as a best-selling cookbook author. The Kitchen Survival Guide, and its sequel, The Entertaining Survival Guide contributed to the trend of America’s entertaining at home again. Other titles include Basic Baking, Slow Cooker Cooking, The Cape Cod Table, The New England Table, and Chocolate American Style. Her three bread machine cookbooks which have sold over 500,000 copies, helped to popularize this kitchen appliance. These books, Pizza, Focaccia, Filled and Flat Breads From Your Bread Machine (nominated for an IACP award), Desserts From Your Bread Machine: Perfect Every Time and Bread Machine Baking: Perfect Every Time were among the top selling books in their category in Williams-Sonoma stores and in The King Arthur Flour Bakers’ Catalogue. Her book, Lora Brody Plugged In, is a state-of-the-art guide to electric kitchen appliances. Stuff It!, a book of stuffed foods, was written with her son Max, chef-owner of The night Kitchen in Montague. MA, was published in July, 1998.

Liberally spiced with a sharp wit and her signature sense of humor, Lora Brody’s books of essays and recipes, Growing Up on the Chocolate Diet: A Memoir With Recipes, Cooking with Memories, and Indulgences: One Cook’s Quest for the Delicious Things in Life are used not only in home and professional kitchens, but in cooking schools and college writing courses as well. The Williams-Sonoma Kitchen Library Series includes three of her books, Chocolate, Stews and One Pot Meals and Fruit Desserts. She was a contributing food editor at Horticulture Magazine, and has written for Cape Cod Magazine.

Ms. Brody’s original recipes have appeared, among other places, in THE NEW YORK TIMES SUNDAY MAGAZINE, THE BOSTON GLOBE, THE BOSTON HERALD AMERICAN, THE HARTFORD COURANT, NEW YORK NEWSDAY, THE PHILADELPHIA INQUIRER, THE CHICAGO TRIBUNE, THE DETROIT FREE PRESS and THE LOS ANGELES TIMES.

Lora Brody’s expertise is enthusiastically acknowledged not only by the home cook, but also by her peers. Her recipes have appeared in Rose Beranbaum’s Chocolate Bible and Rose’s Cookie Book, and in Maida Heatter’s Cookbook of Great Chocolate Desserts. Craig Claiborne has included her recipes among his 100 favorites in his book A Feast Made For Laughter, in Cooking With Craig Claiborne and Pierre Franey, and in Memorable Meals. A chapter of her first book was reprinted in Gourmet magazine. She has also written for Chocolatier, Santé, New England Monthly, Vintage, Cooking Light, Country Living, and Moneysworth magazines, and was the subject of feature articles in Women’s Day and More magazines.

Ms. Brody was a featured chef in the Julia Child PBS series, BAKING AT JULIA’S, and her recipes were included in the series companion cookbook. She has been a featured cook on the PBS series “Home Cooking With Amy Coleman”.

A talented and popular multi-media personality, she has appeared on GOOD MORNING AMERICA, as well as THE TODAY SHOW, LIVE WITH REGIS AND KATHY LEE, BBC,TELEVISION FOOD NETWORK, NBC and CBS NATIONAL NEWS programs, Australian Television, and numerous cable television appearances. Her many radio appearances include FRESH AIR, ALL THINGS CONSIDERED, and NEWSWEEK RADIO PROGRAM.

A graduate of New York University, Ms. Brody was awarded an honorary degree from the Culinary Institute of America were she delivered the Baccalaureate commencement address at her son, Max Brody’s graduation in January 2000. She is represented by Susan Ginsburg at Writers House in New York City.

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