Food
Writing
Terri
Pischoff
Wuerthner,
a
tenth-generation
Acadian,
is
an
award-winning
culinary
writer.
Her
work
has
appeared
in
dozens
of
newspapers
and
magazines,
including
Bon
Appétit,
Gastronomica,
the
Washington
Post and the Press Democrat.
She is the co-author of Food for Life: The Cancer Prevention Cookbook (Contemporary Books, 1998 and 1986) and author of In a Cajun Kitchen, St. Martin’s Press, 2006.
Wuerthner
worked
in
the
education
department
of
the
Culinary
Institute
of
America, editing, writing, testing and developing recipes and educational materials for the chefs and classes at the school as well as for the corporate classes. She is an expert at both developing and testing recipes, which she does for such corporations as Weber-Stephens (barbecues).
She is a member of the International Association of Culinary Professionals (from which she received the distinction of Certified Culinary Professional in 1994), the San Francisco Professional Food Society, and the Sonoma County Culinary Guild for which she was a board member for ten years. She founded the Marin-Petaluma Slow Food Convivium in 2000, and was the convivium leader for several years.
She lives with her husband in the Sonoma County wine country, where she teaches cooking, writes food and local travel articles for newspapers and magazines, develops and tests recipes for newspapers, magazines, other cookbook authors and corporations. She is working on her next cookbook. Here is a link to her most recent article for the Washington Post.
Travel
Writing
Wuerthner’s
travel
articles
have
appeared
in
the
Washington
Post,
San
Francisco
Examiner,
Press
Democrat,
Savor,
and
on
the
CitiSearch
Website.
She
is
coauthor
of
Everyday
Favorites
of
Sonoma
County,
Highgain
Press,
1997.
A
specialist
in
northern
California
Travel,
she
often
focuses
on
food
and
wine
destinations
for
both
long
vacations
and
weekend
or
day
trips.
Awards
and
Honors
In a Cajun Kitchen was on the New York Times Christmas list in 2006, as one of the 100 best books of 2006; one of the 17 best cookbooks of 2006.
As
the
recipient
of
the
2001
Tyson
Foods
Fellowship
for
American
Home
Cooking,
Wuerthner
was
the
first
culinary
writer
to
receive
a
Fellowship
to
the
Writers’
Colony
at
Dairy
Hollow
in
Eureka
Springs,
Arkansas.
In 2004, Wuerthner was awarded the American Egg Board Fellowship for her (then) work-in-progress, In a Cajun Kitchen, to the Arkansas Writers Colony.
Wuerthner was one of twelve finalists, out of more than 130 chefs, in the American Lamb Professional Chef Recipe Contest.
Her
book,
In
A
Cajun
Kitchen,
is
available
(or
can
be
ordered)
wherever
books
are
sold,
or
ordered
from
any
of
the
online
sites
that
carry
books.
