RICK RODGERS BIOGRAPHYRick Rodgers is one of the most versatile and respected people in the food business. Through his work as a cooking teacher, food writer, cookbook author, freelance cookbook editor, and radio and television guest chef, his infectious love of good food reaches countless cooks every day. He is the author of over thirty cookbooks on a wide range of subjects including the best-selling Thanksgiving 101 and Fondue, and IACP Cookbook Award nominees, Kaffeehaus and The Carefree Cook. Arbiter of taste Williams-Sonoma has chosen Rick to write nine titles in their various cookbook lines. Rick's recipes have also appeared in Food and Wine, Cooking Light and Fine Cooking, and he is a frequent contributor to Bon Appétit. In the publishing world, Rick is known for his behind-the-scenes work on an additional thirty books with other cooks, providing everything from recipe testing to writing to editing. His clients are a diverse group: Alfred Portale (The Gotham Bar and Grill Cookbook), Dan Leader (Bread Alone), fashion guru Lilly Pulitzer (Lilly's Essential Holidays), the late Leslie Revsin, PBS's Jeffrey Nathan (Adventures in Jewish Cooking), Patti LaBelle (LaBelle Cuisine), and Oprah Winfrey's chef Art Smith (Back to the Table and Kitchen Life). The last two authors reached the New York Times Best Seller list, and a number of Rick's projects have gone on to win James Beard and IACP Cookbook Awards, making him many an editor's private "cookbook doctor." He was a contributor to both The Bon App´tit Cookbook and The 75th Anniversary Joy of Cooking. His encyclopedic culinary knowledge brought him the assignment of Head Writer to the 2001 edition of The All New Good Housekeeping Cookbook, as well as the role of American consultant to Terence and Caroline Conran's The Barnes and Noble Essentials of Cooking. He has also created corporate cookbooks for Nordstrom, Kingsford Charcoal, Splenda, with an upcoming project for Sarabeth's Bakery. Rick's combination of down-to-earth humor and solid information brought him the prestigious Bon Appétit Food and Entertaining Award for Outstanding Cooking Teacher. In addition to his publishing work, Rick teaches sold-out cooking classes from coast-to-coast (he even taught a turkey cooking class in Korea!) He is a speaker at many food festivals, seminars and conferences, including the annual International Association of Culinary Professionals and Greenbrier Food Writers conferences. Rick has made countless television and radio appearances, often acting as a media spokesperson for top food, beverage, and house wares companies, including Perdue Farms (seven years), Grand Marnier (five years), Absolut Vodka, All-Clad, Beatrice Foods, Libby's Pumpkin, Entenmann's Baked Goods, Kingsford Charcoal, Hershey's Cocoa, and Jell-O. He has been guest chef on the national television shows Today, CBS Morning Show, Good Morning America, Cooking Live with Sara Moulton, Yan Can Cook, Home Matters and many others, including media appearances in every major local market. Former chef/owner of the Manhattan catering firm Cuisine Américaine, he has the distinction of being an American chef cooking for the French government, and created parties for such celebrities as Marcel Marceau, Yves St. Laurent, and Gerard Depardieu. Cuisine Américaine now acts as a food consultant firm, providing recipe development and public relations support to Absolut Vodka, El Paso Chili Company, and others. He lives in the New York City area. His website is www.rickrodgers.com. RICK RODGERS PUBLISHING HISTORY (includes works in progress) Author Best-Ever Brownies, with Joan Steuer (Contemporary, l990) The Turkey Cookbook (HarperCollins, l990) * 365 Ways to Cook Hamburger and Other Ground Meats (HarperCollins, l991) Best-Ever Chocolate Desserts (Contemporary, l992) * The Slow Cooker Ready and Waiting Cookbook (Morrow, 1992) * Mr. Pasta's Healthy Pasta Cookbook (Morrow, l994. also paperback) * Mississippi Memories, with The Delta Queen Steamboat Co. (Morrow, l994) The Perfect Parties Series: Picnics and Tailgate Parties; Bridal and Baby Showers; Romantic Dinners and Breakfasts; Birthday Celebrations (Warner, l996) * On Rice: 60 Toppings That Make the Meal (Chronicle Books, l997) 50 Best Stuffings and Dressings (Broadway Books, l997) * Fondue: Fabulous Food to Dip, Dunk, Savor and Swirl (Morrow, 1998) * Simply Shrimp (Chronicle Books, 1998) * Thanksgiving 101 (Broadway Books, 1998; reprint Morrow, 2007) * Fried and True (Chronicle Books, l999) * Christmas 101 (Broadway Books, 1999; reprint Morrow, 2007) * Pressure Cooking for Everyone (Chronicle Books, September, 2000) Williams-Sonoma: Chicken (with Chuck Williams, Simon and Schuster, 2001) Barbecues 101 (Broadway Books, 2001) § € Kaffeehaus: Exquisite Desserts from Classic Cafés (Clarkson Potter, 2002) Dip It! (Morrow, 2002) § € The Carefree Cook (Broadway Books, 2003) Williams-Sonoma: American/Chicken (with Williams, Simon and Schuster, 2001-2004) Williams-Sonoma: Essentials of Roasting (Simon and Schuster, 2004) * Celebrations 101 (Broadway Books, 2004) Williams-Sonoma: Mastering: Sauces/Grilling/Poultry (Simon and Schuster, 2005-6) Williams-Sonoma: Food Made Fast: Grill/Make More (Simon and Schuster, 2007-8) *The Kingsford Complete Grilling Cookbook (Wiley and Sons, 2007) Summer Gatherings (Morrow, 2008) Co-Author/Ghost Writer, Editor, Contributor, or Recipe Tester (partial listing) * € Rose's Christmas Cookies; Rose Levy Beranbaum (Morrow, l99l)
* Good Cook/Book of the Month Selection Print Articles Literary Agent: Susan Ginsburg, Writer's House (212) 685-2606 |
|
|
|
|
Home |
News |
Cooking Classes |
Recipes |
Rick's Calendar |
Books |
Errata |
About Rick |
Contact us |
Copyright © 1998-
cuisine américaine. All rights reserved
|
