Joanna Pruess

Joanna Pruess
Alma mater	University of California, Berkeley Stanford University Sorbonne
Subject	food, travel
Children	Nicole, Ben, and Justin

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 Cookingstudio, a school she founded that held classes in a number of New Jersey branches of the Kings Supermarket chain, from 1982 to 1987. Her parents were the late Harriet and Gerald Rubens of Los Angeles, California.

Bacon

On the subject of bacon, Pruess contends that its popularity (bacon mania) is linked to the Atkins diet and South Beach diet regimens, which "gave dieters permission to indulge in fatty foods".^[2] "People are craving comfort, people are craving flavor, they're craving style," Pruess said.^[2] She's also noted that, "You need so little of it to add so much flavor." ^[3] She suggests substituting bacon drippings for the oil or butter in the basic directions for popping corn.^[2] "Bacon is far more than a food. It is a happy state of mind. It excites people to the point where some aficionados liken it to illicit pleasures," she wrote.^[4]

Books authored and co-authored

• Pruess, Joanna (2009). Griswold & Wagner Cast-Iron Cookbook: Delicious and Simple Comfort Food. New York: Skyhorse Publishing. p. 224. ISBN 978-1-60239-803-0.
• Pruess, Joanna; Scott Linquist (2007). Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Kansas City: Andrews McMeel. ISBN 978-0-7407-6865-1.
• Pruess, Joanna; Bob Lape (2006). Seduced by Bacon: Recipes & Lore about America’s Favorite Indulgence. Guilford: Lyons Press. ISBN 978-1-59228-851-9.^[5][6]
• Pruess, Joanna; Michael White; Elizabeth Katz (2006). Fiamma: The Essence of Contemporary Italian Cooking. Hoboken: John Wiley. ISBN 978-0-7645-9931-6.^[7]
• Pruess, Joanna; Lauren R. Braun (2004). Soup for Every Body: Low-carb, High-protein, Vegetarian, and More. Guilford: Lyons Press. ISBN 1-59228-565-1.
• Pruess, Joanna (2004). Supermarket Confidential: The Secrets of One-stop Shopping for Delicious Meals. Guilford: Lyons Press. ISBN 1-59228-562-7.
• Pruess, Joanna (2001). Eat Tea: A New Approach to Flavoring Contemporary and Traditional Dishes. Guilford: Lyons Press. ISBN 1-58574-350-X.^[8]
• Pruess, Joanna; Ariane Daguin; George Faison (1999). D'Artagnan's Glorious Game Cookbook. Boston: Little, Brown. ISBN 0-316-17075-5.
• Pruess, Joanna (1988). The Supermarket Epicure: The Cookbook for Gourmet Food at Supermarket Prices. New York: Morrow. ISBN 0-688-08070-7.^[9]

References

1. Pruess, Joanna (1987-01-18). "Food: A Chili Winter". New York Times. Retrieved 2009-05-12.
2. Aleta Watson Bacon's new sizzle: Upscale brands, change in tastes make it hot again. January 22, 2007 San Jose Mercury News (San Jose, CA)
3. Casey, Laura (2009-03-31). "Piggin' out on bacon at S.F.'s BaconCamp". San Jose Mercury News. Retrieved 2009-05-13.
4. Greg Morago [Living High Off the Hog] Dec 31, 2006 page H.3 Life section Hartford Courant (Hartford, Connecticut)
5. Giuca, Linda (2006-11-30). "A Sizzling Story of Seduction". Hartford Courant. p. G06. Retrieved 2009-05-12.
6. Marvel, Bill (2009-12-13). "We Are Living in the Golden Age of Bacon". Dallas Morning News. Retrieved 2009-05-12.
7. Sutton, Judith (2006-10-15). "Rev. of Fiamma". Library Journal. Retrieved 2009-05-12.
8. Giuca, Linda (2002-01-17). "The Art of Cooking With Tea". Hartford Courant. Retrieved 2009-05-12.
9. Pratt, Steven (1988-08-25). "Off-the-Shelf Advice on Supermarket Shopping". Chicago Tribune. Retrieved 2009-05-12.