Sooner or later, every food writer gets the same suggestion: you should write a cookbook.
I have not written one, and neither had Liz Williams, founder of the Southern Food and Beverage Museum and a leading culinary figure in New Orleans. She was already an author, and the idea of dealing with recipes simply did not appeal to her.
Then came a project to c…
Keep reading with a 7-day free trial
Subscribe to CulinaryWoman to keep reading this post and get 7 days of free access to the full post archives.