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.
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 Cooking studio, 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.
|The Supermarket Epicure: The Cookbook for Gourmet Food at Supermarket Prices. New York: Morrow.||1988|
|D’Artagnan’s Glorious Game Cookbook. Boston: Little, Brown.||1999|
|Eat Tea: A New Approach to Flavoring Contemporary and Traditional Dishes. Guilford: Lyons Press.||2001|
|Supermarket Confidential: The Secrets of One-stop Shopping for Delicious Meals. Guilford: Lyons Press.||2004|
|Soup for Every Body: Low-carb, High-protein, Vegetarian, and More. Guilford: Lyons Press||2004|
|Fiamma: The Essence of Contemporary Italian Cooking. Hoboken: John Wiley.||2006|
|Seduced by Bacon: Recipes & Lore about America’s Favorite Indulgence. Guilford: Lyons Press||2006|
|Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Kansas City: Andrews McMeel.||2007|
|Griswold & Wagner Cast-Iron Cookbook: Delicious and Simple Comfort Food. New York: Skyhorse Publishing.||2009|