About Joie Warner

One of America's most prolific cookbook authors, Joie Warner continues to generate award-winning, best-selling cookbooks that amaze readers. Her colorful, user-friendly cookbooks have received critical acclaim for their clear, concise instructions that work each and every time. Here's a sampling of what the critics have said: "pretty nearly perfect" Washington Post, "delicious results" Chicago Tribune, "simple & delicious" Bon Appetite, "recipes really work" Toronto Star, "fresh, attractive" Entertainment Weekly, "enticing" NY Daily News, "elegant" Publishers Weekly, "a ten plus" Cosmopolitan and "simply amazing" Richmond Times Dispatch.

Joie was a pioneer of the single-subject cookbook and her keep-it-simple approach helped set the standard for today's minimilist-style of recipe writing. Her breezy, no-fuss formulas using fresh, and as few ingredients, as possible, proved that food didn't have to be complex to be sophisticated and delicious. Her trail blazing All the Best Pasta Sauces (Morrow), was thoroughly modern for its time (and, amazingly, still is today almost 20 years later). It was hailed by the Globe and Mail as the only cookbook that "is absolutely necessary for human survival." Quill & Quire raved "Warner obviously has an acute palate, for the emphasis throughout the book is on the preservation of essential flavors" and "all the recipes are incredibly easy" and are rarely longer than a concise paragraph" and yet they bring impressive results."

Joie went on to write the hugely successful All the Best cookbook series (Morrow), The Braun Hand Blender Cookbook (Penguin), A Taste of Chinatown (Crown/Random House), Joie Warner's No-Cook Pasta Sauces (Chronicle), and Joie Warner's Take a Tin of Tuna (Chronicle), as well as two other cookbook series. In 1994, Joie Warner's Spaghetti: America's Favorite Pasta, was nominated for a James Beard award.

Joie is currently at work on her new cookbook, which she says has been "a delicious
3-year odyssey." The lavishly illustrated hardcover will be a companion to her upcoming PBS cooking special and television series, which is being taped in her kitchen and in the garden surrounding her shingled cottage in the village of East Hampton, New York.