Jill Norman is a British editor and food writer. She published authors such as Elizabeth David for Penguin Books and then started writing books about food herself. [1] [2] In 2001 she published the 564-page New Penguin Cookery Book. [3]
Jill Norman is a British editor and food writer. She published authors such as Elizabeth David for Penguin Books and then started writing books about food herself. [1] [2] In 2001 she published the 564-page New Penguin Cookery Book. [3]
Jill Norman grew up in the Midlands region of England. Her father owned a large market garden and vegetable shops, so from an early age she ate well. [4]
She studied French and Spanish at King's College in London. [4]
She is acknowledged internationally as an authority on herbs and spices. [5]
After university, she joined Penguin Books as an editor. One of her responsibilities was to expand the list of food and wine books. [4] [6] In the 60s and 70s, there were few cheap cookery books on the market, and so the list took off with authors who became household names like Elizabeth David, Jane Grigson, Claudia Roden and Alan Davidson. [6]
There was no test kitchen at Penguin Books so Jill Norman used to test out any recipes in the books she was working on which she thought sounded interesting or 'rather dodgy'. [6] Through the testing she says that her family ate food from all over the world and she became a 'reasonable' cook. [6]
By the time she left Penguin, she was responsible not only for food and drink but also social sciences, education and more. [4]
Jill's first meeting with Elizabeth David was about a new cover for a book. They saw each other frequently for work and became friends. [4] After Elizabeth David's death in 1992, as the literary executor of Elizabeth David's work, Jill Norman found a box with articles, recipes and notes about Christmas. Elizabeth David had intended to publish them as a book. Jill Norman put the material together as Elizabeth had intended in a book about Christmas that was published in [7]
Jill finished editing Elizabeth David's last book, Harvest of the Cold Months, a book about the Social History of Ice and Ices, after David's death. It was made up of two anthologies and unpublished work. [6]
The Glenfiddich award 1986 for Sainsbury's Classic Cookbooks.
The André Simon award, the Glenfiddich award, and the IACP award for a reference book in 1990 for The Complete Book of Spices. [8]
In 1994 André Simon Award for Elisabeth David's Harvest of the Cold Months: The Social History of Ice and Ices, which Jill Norman had edited. [9]
In 2014 The Guild of Food Writers gave Jill Norman its Lifetime Achievement Award. [10]
Winner 2006 James Beard Foundation Award for The Cook's Book (DK Publishing) [11]
Christopher Richard Stein, is an English celebrity chef, restaurateur, writer and television presenter. Along with business partner Jill Stein, he has run the Stein hotel and restaurant business in the UK. The business has a number of renowned restaurants, shops and hotels in Padstow along with other restaurants in Marlborough, Winchester and Barnes. He is also the head chef and a co-owner of the "Rick Stein at Bannisters" restaurants in Mollymook and Port Stephens in Australia, with his second wife, Sarah. He has written cookery books and presented television programmes.
Elizabeth David CBE was a British cookery writer. In the mid-20th century she strongly influenced the revitalisation of home cookery in her native country and beyond with articles and books about European cuisines and traditional British dishes.
Jane Grigson was an English cookery writer. In the latter part of the 20th century she was the author of the food column for The Observer and wrote numerous books about European cuisines and traditional British dishes. Her work proved influential in promoting British food.
Hester Sophia Frances Grigson is an English cookery writer and celebrity cook. She has followed the same path and career as her mother, Jane Grigson. Her father was the poet and writer Geoffrey Grigson, and her half-brother was musician and educator Lionel Grigson.
Nigel Slater is an English food writer, journalist and broadcaster. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Prior to this, Slater was a food writer for Marie Claire for five years.
Claudia Roden is an Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. He is the co-owner of seven delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
Simon Charles Hopkinson is an English food writer, critic and former chef. He published his first cookbook, Roast Chicken and Other Stories, in 1994.
Elizabeth David, the British cookery writer, published eight books in the 34 years between 1950 and 1984; the last was issued eight years before her death. After David's death, her literary executor, Jill Norman, supervised the publication of eight more books, drawing on David's unpublished manuscripts and research and on her published writings for books and magazines.
Burton Anderson is an American writer. A native of Minnesota, he is the former editor of the International Herald Tribune in Paris. He lives in Italy and writes about wine, food, and travel. The New York Times called him "the leading authority on Italian wines writing in English."
James Patrick Bowie Morton is a Scottish doctor, baker, author and reality television contestant, based in Glasgow, who rose to fame when he became the runner up on the third series of The Great British Bake Off.
Dan Lepard is an Australian baker, food writer, photographer, television presenter and celebrity chef. He was previously a fashion photographer working for Italian Vogue before changing careers age 27, and is today known for reconciling historical methods with innovation in baking.
Mark Diacono is a food writer, grower, photographer and cook, who has published 13 books. In 2015, he won the André Simon Food Book of the Year 2014 for his book A Year at Otter Farm, and in 2011 he was awarded Food Book of the Year for A Taste of the Unexpected by the Guild of Food Writers.
Theodora FitzGibbon was an Irish cookery writer, model and actress.
A Book of Mediterranean Food was an influential cookery book written by Elizabeth David in 1950, her first, and published by John Lehmann. After years of rationing and wartime austerity, the book brought light and colour back to English cooking, with simple fresh ingredients, from David's experience of Mediterranean cooking while living in France, Italy and Greece. The book was illustrated by John Minton, and the chapters were introduced with quotations from famous writers.
Diana Henry is a British food writer. Born in Northern Ireland, she is author of nine cookery books on subjects including books on cooking chicken, healthy eating, gastropubs, preserving and Nordic cuisine.
English Bread and Yeast Cookery is an English cookery book by Elizabeth David, first published in 1977. The work consists of a history of bread-making in England, improvements to the process developed in Europe, an examination of the ingredients used and recipes of different types of bread.
María José Sevilla is a Spanish cook and writer who is expert in Hispanic gastronomy and viticulture. She has developed her professional career in the United Kingdom where she has written a number of books as well as writing and presenting a television series.
Sri Owen is an Indonesian cooking teacher and food writer, based in London for most of her life. She is the author of the first English-language recipe book dedicated to the food of Indonesia, and is recognised as a leading authority on Indonesian cuisine.
Regula Ysewijn is a Flemish food writer and photographer. She is known in Belgium as a judge for the television programmes Bake Off Vlaanderen and Junior Bake Off and internationally as one of the judges for the special progamme BBC One's The Jubilee Pudding: 70 Years in the Baking (2022). Ysewijn is the author of six books on food and drink culture and has been a judge for the Guild of Fine Food for 10 years.
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