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Michelle Tam | |
|---|---|
| Born | September 20, 1974 Redwood City, California, U.S. |
| Occupation | Blogger, food writer, and cookbook author |
| Education | University of California, Berkeley University of California, San Francisco |
| Years active | 2010–present |
| Spouse | Henry Fong |
| Website | |
| nomnompaleo | |
Michelle Tam (born September 20, 1974) is an American blogger, food writer, and bestselling cookbook author known for recipes and food writing focused on the Paleolithic diet and lifestyle.
Wanting to see her adopted diet and lifestyle reflected online, Tam launched her food blog, Nom Nom Paleo, in October 2010. [1] Noted for its humor, high-quality recipes, and distinctive photography, [2] Tam's website has earned multiple awards, including Saveur Magazine’s Best Food Blog Award (Special Diets). [3] By the fall of 2014, Nom Nom Paleo was receiving 110,000 page views per day (3.3 million page views per month), [4] with The New York Times calling Tam "something of a Martha Stewart of Paleo." [5]
Tam's first cookbook, Nom Nom Paleo: Food for Humans, became a New York Times bestseller, [6] and was recognized as one of the Best of the Best Cookbooks of 2013, [7] as well as one of the best cookbooks of 2014 by Serious Eats [8] and America's Test Kitchen. [9] Six months after the cookbook's release, Tam's publisher reported that it was in its seventh printing, with 150,000 copies in print. [10] In March 2015, Tam's cookbook was nominated for a James Beard Foundation Award. [11]
In 2014, Tam's Nom Nom Paleo cooking app for the iPhone and iPad earned a People's Voice Webby Award in the Lifestyle (Tablet & All Other Devices) category. [12]
Tam's second cookbook, Ready or Not!, debuted in August 2017 on the New York Times bestseller list, [13] and reached #1 on both the Wall Street Journal Bestsellers List [14] and the Publishers Weekly Bestsellers List for Hardcover Nonfiction. [15]
Best known for her focus on the Paleo lifestyle, Tam is also widely recognized as an "early adherent of sous vide cooking" [16] and an "early convert" to Instant Pot pressure cooking. [17] Tam has also garnered praise from noted culinary professionals like Michael Ruhlman [18] and Christopher Kimball. [19] Tam and her work have been featured across various media outlets, including CBS This Morning, [20] Bon Appétit, [21] Serious Eats, [22] The Kitchn, [23] Epicurious, [24] Sunset Magazine, [25] The New Yorker, [26] and The Food Network. [27] She maintains a partnership with Whole Foods Market, which has featured her recipes and product selections in store locations and online. [28]
A native of the San Francisco Bay Area, Tam received a Bachelor of Science degree in Nutrition and Food Science from the University of California, Berkeley. [29] After earning a Doctorate of Pharmacy from the University of California, San Francisco, she worked as a full-time night-shift hospital pharmacist. [30] Tam is married to her co-author and collaborator, Henry Fong. Together with their two young sons, they divide their time between Palo Alto, California [31] and Portland, Oregon. [32]
Saveur is an online gourmet, food, wine, and travel magazine that publishes essays about various world cuisines. The publication was co-founded by Dorothy Kalins, Michael Grossman, Christopher Hirsheimer, and Colman Andrews. It was started by Meigher Communications in 1994. World Publications bought Saveur and Garden Design in 2000. In October 2020, Bonnier Corporation sold Saveur, along with several other publications, to venture equity group North Equity.
Bryant Terry is an African-American vegan chef, food justice activist, and author. He has written four vegan cookbooks and cowrote a book about organic eating. He won a 2015 James Beard Foundation Leadership Award for his food justice work. In 2021 he was awarded a NAACP Image Award for his book Vegetable Kingdom, which received a starred review from Publishers Weekly.
Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020.
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes is a reference book and cookbook written by food writer Mark Bitterman. In May 2011 Salted won the James Beard Foundation Award for Reference and Scholarship Cookbook. It has also been nominated for the International Association of Culinary Professionals Cookbook Awards for the Food & Beverage Reference/Technical category and First Book: The Julia Child Award. It is available both in hardcover and on the Kindle.
Danielle Walker is an American writer, founder and editor of the gluten and grain-free food blog Against All Grain, and the best-selling cookbook of the same name.
Jackie Alpers is an American photographer and author of several cookbooks. She is a winner of the Black & White Spider Award's Merit of Excellence. She is known for her food photography, documentary-style portraits and photo-illustration.
Mark Adam Hyman is an American physician and author. He is the founder and medical director of The UltraWellness Center and was a columnist for The Huffington Post. Hyman was a regular contributor to the Katie Couric Show until the show's cancellation in 2013. He writes a blog called The Doctor’s Farmacy, which examines many topics related to human health and welfare. He is the author of several books on nutrition and longevity, including Food Fix, Eat Fat, Get Thin, and Young Forever.
Smitten Kitchen is a blog for home cooks created and maintained by Deb Perelman. Perelman received undergraduate and graduate degrees from George Washington University, where she studied psychology and art therapy. She originally started writing online in 2003 while also working as an art therapist, and she eventually began the Smitten Kitchen blog in 2006.
Bethany Kehdy is a Lebanese-American culinary expert, cookbook author and beauty pageant titleholder. She specializing in the cuisines of the Mediterranean, Middle East and North Africa.
James Kenji López-Alt is an American chef and food writer. His first book, The Food Lab: Better Home Cooking Through Science, became a critical and commercial success, charting on the New York Times Bestseller list and winning the 2016 James Beard Foundation Award for the best General Cooking cookbook. The cookbook expanded on López-Alt's "The Food Lab" column on the Serious Eats blog. López-Alt is known for using the scientific method in his cooking to improve popular American recipes and to explain the science of cooking.
Patricia Jinich is a Mexican chef, TV personality, cookbook author, educator, and food writer. She is best known for her James Beard Award-winning and Emmy-nominated public television series Pati's Mexican Table. Her first cookbook, also titled Pati's Mexican Table, was published in March 2013, her second cookbook, Mexican Today, was published in April 2016, and her third cookbook, Treasures of the Mexican Table, was published in November 2021.
The French Laundry Cookbook is a 1999 cookbook written by American chefs Thomas Keller, Michael Ruhlman, and Susie Heller; illustrated by Deborah Jones. The book features recipes from Keller's restaurant The French Laundry. It won the 2000 International Association of Culinary Professionals (IACP) Cookbook of the Year award, as well as the IACP's best designed cookbook and best first cookbook awards. The French Laundry Cookbook is in its sixteenth printing and has been printed over 400,000 times.
Under Pressure: Cooking Sous Vide is a 2008 cookbook written by American chefs Thomas Keller and Michael Ruhlman. The cookbook contains a variety of sous-vide recipes, a technique Thomas Keller began experimenting with in the 1990s. The recipes in Under Pressure are those prepared in Thomas Keller's The French Laundry and Per Se restaurants. The book also contains sous-vide cooking techniques and tips, including discussions of cooking time, food temperature, and food safety.
Bouchon Bakery is a 2012 cookbook written by American chef Thomas Keller and Sebastien Rouxel. The cookbook's pastry recipes are based on those from Keller's restaurant Bouchon Bakery, where co-author Rouxel works as a pastry chef. Bouchon Bakery contains close to 150 recipes, as well as cooking tips and techniques. Keller tested many of the recipes with gluten-free flour. Bouchon Bakery emphasizes "clean cooking". Recipes contained in Bouchon Bakery include shortcrust pastry, laminated dough, croissants, choux pastry, brioche and levain bread, as well as a recipe for baked dog food.
The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt. The book contains close to 300 savory American cuisine recipes. The Food Lab expands on Lopez-Alt's "The Food Lab" column on the Serious Eats blog. Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes and to explain the science of cooking. The Food Lab charted on The New York Times Best Seller list, and won the 2016 James Beard Foundation Award for the best General Cooking cookbook and the 2016 IACP awards for the Cookbook of the Year and the best American cookbook.
The Farm Vegetarian Cookbook is a vegan cookbook by Louise Hagler, first published in 1975. It was influential in introducing Americans to tofu, included recipes for making and using tempeh and other soy foods, and became a staple in vegetarian kitchens.
Meike Peters is a James Beard Award-winning German cookbook author, blogger, podcaster, food and travel writer and photographer. She is the author of Eat In My Kitchen, published by Prestel Publishing in October 2016 in English and in German and winner of the 2017 James Beard Foundation Book Award for General Cooking, and 365: A Year of Everyday Cooking and Baking, published in October 2019, a collection of 365 of her recipes for every day of the year. Both of her books were included in The New York Times Best Cookbook lists for Fall 2019 and Fall 2016. Her third book is called Noon, published in 2023 by Chronicle Books (English) and Prestel (German). In 2021, she started her Meet in My Kitchen podcast, inviting her guests to her Berlin kitchen.
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times, all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's publication. The book has recipes dating from the mid 1850s, when The New York Times first began publishing topics about food and recipes.
Leela Punyaratabandhu is a Thai American cookbook author and food writer on Thai cuisine. Born in Bangkok, Punyaratabandhu is the author of SheSimmers and The Epestle blogs, and a contributor to Epicurious, Wall Street Journal, Serious Eats, and Food52. Punyaratabandhu's 2017 cookbook Bangkok: Recipes and Stories from the Heart of Thailand received the 2018 Art of Eating Prize.