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Kit Wohl is an award-winning writer, photographer, and artist. A lifelong food and wine enthusiast, set her on a culinary path. Since 2005, she has authored eight cookbooks that celebrate cuisine and her native New Orleans. Wohl has worked with chefs, restaurants, and hotels across the United States as CEO and creative director of Wohl & Company, a New Orleans-based advertising, public relations and marketing firm. She attended John McCrady School of Art and graduated from Tulane University. == Authored Works == Wohl's most recent work is the James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs, by Kit Wohl, Foreword by Martha Stewart Photography by Susie Cushner. As the James Beard Foundation celebrated their 25th anniversary, this lush volume compiled the recipients of the prestigious Outstanding Chef Award, featuring a profile of each winner by author Kit Wohl, along with sumptuous recipes, photography and a foreword by Martha Stewart. From Wolfgang Puck to Tom Colicchio, discover the culinary philosophy and passion behind each prizewinner's path to the kitchen, all contained in a beautiful collector's piece. An inspiration for a generation of chefs, James Beard set the standard through his cooking, teaching, consulting, writing, and media appearances. In honor of Beard s unrivaled legacy as the father of the gourmet movement, the James Beard Foundation established the annual James Beard Awards, which recognize excellence in food, beverage, and other culinary industries. Annual additions of each years winner are available online. P & J's Oyster Cookbook The Sunseri family asked her to write and photograph The P&J Oyster Cookbook, awarded Cookbook of the Year by New Orleans Magazine in 2009. The P&J Oyster Cookbook is a collection of more than 120 oyster recipes provided by chefs who revel in cooking the luscious bivalve plucked from the Gulf of Mexico. Featuring recipes from legendary New Orleans restaurants such as Commander's Palace, Galatoire's, Mother's, and Dickie Brennan's Bourbon House, this beautifully photographed volume by Wohl also includes favorite recipes handed down through several generations of the P&J Oyster Company's owners, the Sunseri family. New Orleans Classic Series: In 2014, Wohl released her eighth book in the New Orleans Classic series, New Orleans Classic Creole, focussing on the unique Creole cuisine that permeates many of the city's restaurants and homes. She created the concept, marketing strategy, designed, authored and photographed the Classic cookbook series, each 96-pages with 50 recipes. "New Orleans Classic Desserts," 2007 led to Classic Appetizers, and Classic Seafood quickly following in 2008. Classic Gumbos & Soups, 2009 was named Gourmet magazine's Cookbook of the Month. In 2012 brought New Orleans Classic Cocktails as well as Brunches. New Orleans Classic Celebrations was released in 2013. The concept and design has been exported to 12 other cities. Reviews:
In 2005, Wohl authored the Arnaud's Restaurant Cookbook〔ISBN 978-1-58980-309-1〕 for the famous restaurant. The award-winning book spans 224 pages of the restaurant’s famed cuisine, and features photography by David Spielman. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kit Wohl」の詳細全文を読む スポンサード リンク
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