About Joanne Weir

Joanne Weir is an award-winning cookbook author, professional chef; cooking teacher and media spokesperson. She serves on the Board of Directors for the American Institute of Wine and Food and is an active member of the International Association of Culinary professionals the James Beard Foundation and the San Francisco Professional Food Society. Joanne's extensive background in history, theory and techniques of food preparation and presentation are accompanied by a complete knowledge and keen interest in the cuisines and cultures of the Mediterranean, as well as the regional foods of the United States, especially California. These elements are brought to life in her creative, thoughtful, enthusiastic classes and writing.

Joanne's diverse professional experience includes six years of progressive responsibility at Alice Water's Chez Panisse in Berkeley, California. Her professional training included a year of full-time study and apprenticeship with Madeleine Kamman at Luberge Madeleine in New Hampshire and France where she was awarded a Master Chef Diploma (teaching and training). In addition to regularly teaching at Tante Marie's Cooking School in San Francisco, Joanne tours and teaches extensively throughout the United States, Canada, Australia, New Zealand, Italy and Asia. In 1996, Joanne was awarded the International Association of Culinary Professionals Cooking Teacher Award of Excellence.

Joanne is the author of From Tapas to Meze (Crown Publishing, 1994) which was nominated for a James Beard Book Award and also selected by Julia Child as one of her twelve personal favorites. Joanne co-authored American Food A Celebration (1993) and the award-winning France A Culinary Journey (1992) both published by Collins San Francisco. She has also authored four cookbooks in the Williams-Sonoma Kitchen Library series, Beans & Rice, Shellfish, Pork & Lamb, and Vegetarian. Joanne is currently the spokesperson for Robert Mondavi's Vichon Wines. She has just completed writing the Williams-Sonoma Seasonal Celebrations, a four-part series of cookbooks for Time-Life Books including SPRING. Joanne also writes for numerous national and international magazines, including Bon Appetit, Food & Wine, Fine Cooking Vogue, Entertaining and Appellation, and her own column in the San Francisco Chronicle called "Mediterranean Express."

Titles in the Williams-Sonoma Seasonal Celebration series include:

Spring, March, 1997
Summer, June 1997
Autumn, August 1997
Winter, October 1997

Spring: Recipes Inspired by Nature's Bounty
by Joanne Weir
50 four-color photographs by Penina
Time-Life Books; March 1997
ISBN: 0-7835-4606-8Information above provided by the publisher.


Spring: Recipes Inspired by Nature's Bounty


This Archived Page created between 1994 and 2001. Modified August 2007

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