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.[1]
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 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 |
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