Molly Stevens is a food writer, cookbook author, editor and cooking teacher living in Northern Vermont. Her cookbook All About Roasting: A New Approach to a Classic Art (WW Norton, 2011) won a 2012 James Beard Foundation Award and two International Association of Culinary Professionals Awards. Previously, her cookbook All About Braising: The Art of Uncomplicated Cooking (WW Norton, 2004) also won a 2005 James Beard Foundation Award and an International Association of Culinary Professionals Award. Molly’s articles and recipes have appeared in Fine Cooking, Saveur, Bon Appétit, and Eating Well magazines. Her recipes and tips have also appeared in The Wall Street Journal, Everyday with Rachel Ray, Real Simple, Yankee, Easy Living (UK), Drinks, Real Food, and House & Garden (South Africa) magazines.
From 2000 through 2005, Molly co-edited the annual series, The Best American Recipes (Houghton-Mifflin) with Fran McCullough . In 2006, Molly and Fran culminated the series by publishing The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks (Houghton-Mifflin), which was nominated as an IACP finalist. Previously, Molly co-authored One Potato, Two Potato (Houghton-Mifflin) with Roy Finamore. She also wrote New England, part of the Williams-Sonoma New American Cooking Series (Time-Life). Past editorial projects include Williams-Sonoma Kitchen Companion (Time-Life), The All New Joy of Cooking (Scribner), and several of Anne Willan’s books, including Country Cooking of France (Chronicle), From My Château Kitchen (Clarkson Potter) and Cooking with Wine (Abrams).
Molly has been described in the New York Times Book Review as “a beautifully clear writer who likes to teach”. Classically trained in professional kitchens in France, Molly has directed programs and taught at the French Culinary Institute, New England Culinary Institute, and L’Ecole de Cuisine La Varenne in Burgundy, France and Venice, Italy. She continues to travel and teach cooking classes across the country. Molly lives near Burlington, Vermont and serves on the board of directors for the The Intervale Center.
Here is a link to an interview in which I talk about my background and how I came to write cookbooks.
THE 10TH ANNUAL BON APPÉTIT AWARDS: Molly was selected as the 2007 Bon Appetit Cooking Teacher of the Year for being “[one of the] extraordinary men and women—people like Julia Child, Jacques Pépin, and Mario Batali … who have made an indelible mark on the way we eat, drink, cook, read, and entertain.” For more details, go to Bon Appétit Awards.
IACP AWARDS OF EXCELLENCE: In 2006, Molly received the Cooking Teacher of the Year award, honoring a vocational, avocational or traveling teacher who effectively communicates an exceptional knowledge of culinary studies and techniques International Association of Culinary Professionals.