Additional information
by Stephanie Rosenbaum (Author), Jenifer Altman (Photographer)
This lushly photographed, one-of-a-kind cookbook features doughnuts from around the world. From French beignets, to Italian bomboli, Middle-Eastern flat breads, to all American old-fashioned doughnuts. The recipes range from simple to complex and exotic to simple, but all are delicious.
Author Biography
Stephanie Rosenbaum is a longtime Bay Area author, journalist, and chef who has taught both cooking and writing across the country. She is the author of four books, including The AntiBride Guide: Tying the Knot Outside the Box, with Carolyn Gerin (Chronicle Books); Honey from Flower to Table (Chronicle Books); Kids in the Kitchen: Fun Food (Williams-Sonoma); and The Astrology Cookbook: A Cosmic Guide to Feasts of Love. She has been a copywriter for numerous Williams-Sonoma books, including Essentials of Breakfast and Brunch; French; Soup; the international Savoring series and the Food Made Fast series.
During 1994-2002, she was the lead restaurant critic for the San Francisco Bay Guardian and San Francisco magazine, and the restaurants editor for Bay Area Citysearch. She has written for Chow, Time Out New York, New York, Edible Brooklyn, Edible East Bay, Vegetarian Times, In Good Taste, and Priority, among others. Currently, she covers cookbooks, sustainable agriculture, and seasonal home cooking for KQED's online food column, Bay Area Bites, and writes the Notable Edibles section for Edible East Bay. She has worked as a chef at Marin Sun Farms Cafe in Point Reyes Station and at the Headlands Center for the Arts in Sausalito.
