Joanna Pruess - Misplaced Pages

The topic of this article may not meet Misplaced Pages's notability guideline for biographies. Please help to demonstrate the notability of the topic by citing reliable secondary sources that are independent of the topic and provide significant coverage of it beyond a mere trivial mention. If notability cannot be shown, the article is likely to be merged, redirected, or deleted.
Find sources: "Joanna Pruess" – news · newspapers · books · scholar · JSTOR (September 2019) (Learn how and when to remove this message)

Joanna Pruess
Alma mater	University of California, Berkeley Stanford University Sorbonne
Subject	food, travel
Children	3

Joanna Pruess is a food and travel writer and a consultant to the food industry. She is the author of fourteen cookbooks including Seduced by Bacon and, most recently, Soup for Two: Small-Batch Recipes for One, Two, or a Few and Dos Caminos Tacos: 100 Recipes for Everyone's Favorite Mexican Street Food with chef Ivy Stark.

Personal life

Pruess graduated from the University of California, Berkeley, received a master's degree in English from Stanford University, and a certificate of graduate studies in French literature and arts from the Sorbonne. She also studied at Le Cordon Bleu in Paris. Pruess was the director of the Cookingstudio, a school she founded that held classes in a number of New Jersey branches of the Kings Super Markets chain, from 1982 to 1987. Her parents were Harriet and Gerald Rubens of Los Angeles, California.

Works

Pruess, Joanna (2009). Griswold & Wagner Cast-Iron Cookbook: Delicious and Simple Comfort Food. New York: Skyhorse Publishing. p. 224. ISBN 978-1-60239-803-0.
Pruess, Joanna; Scott Linquist (2007). Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Kansas City: Andrews McMeel. ISBN 978-0-7407-6865-1.
Pruess, Joanna; Bob Lape (2006). Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence. Guilford: Lyons Press. ISBN 978-1-59228-851-9.
Pruess, Joanna; Michael White; Elizabeth Katz (2006). Fiamma: The Essence of Contemporary Italian Cooking. Hoboken: John Wiley. ISBN 978-0-7645-9931-6.
Pruess, Joanna; Lauren R. Braun (2004). Soup for Every Body: Low-carb, High-protein, Vegetarian, and More. Guilford: Lyons Press. ISBN 1-59228-565-1.
Pruess, Joanna (2004). Supermarket Confidential: The Secrets of One-stop Shopping for Delicious Meals. Guilford: Lyons Press. ISBN 1-59228-562-7.
Pruess, Joanna (2001). Eat Tea: A New Approach to Flavoring Contemporary and Traditional Dishes. Guilford: Lyons Press. ISBN 1-58574-350-X.
Pruess, Joanna; Ariane Daguin; George Faison (1999). D'Artagnan's Glorious Game Cookbook. Boston: Little, Brown. ISBN 0-316-17075-5.
Pruess, Joanna (1988). The Supermarket Epicure: The Cookbook for Gourmet Food at Supermarket Prices. New York: Morrow. ISBN 0-688-08070-7.

References

Pruess, Joanna (1987-01-18). "Food: A Chili Winter". New York Times. Retrieved 2009-05-12.
"Nonfiction book review". Publishers Weekly. 2009-11-02. Retrieved 2019-09-01.
Giuca, Linda (2006-11-30). "A Sizzling Story of Seduction". Hartford Courant. p. G06. Archived from the original on October 20, 2012. Retrieved 2009-05-12.
Marvel, Bill (2009-12-13). "We Are Living in the Golden Age of Bacon". Dallas Morning News. Retrieved 2009-05-12.
Sutton, Judith (2006-10-15). "Rev. of Fiamma". Library Journal. Retrieved 2009-05-12.
Giuca, Linda (2002-01-17). "The Art of Cooking With Tea". Hartford Courant. Archived from the original on October 20, 2012. Retrieved 2009-05-12.
Pratt, Steven (1988-08-25). "Off-the-Shelf Advice on Supermarket Shopping". Chicago Tribune. Archived from the original on October 20, 2012. Retrieved 2009-05-12.
"The Supermarket Epicure: Great Recipes and Smart Shopping for Today's Lifestyle". Kirkus Reviews. 1988-08-15. Retrieved 2019-09-16.

Categories: