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Molly Stevens

Molly Stevens is an award-winning cookbook author and cooking teacher. Her two cookbooks, All About Roasting (W.W.Norton 2011) and All About Braising (W.W.Norton 2004) both earned James Beard Awards and IACP (International Association of Culinary Professionals) awards. Molly’s articles and recipes appear regularly in Fine Cooking magazine where she is a contributing editor. Her recipes and tips have also appeared in The Wall Street Journal, Everyday with Rachel Ray, Real Simple, Bon Appétit, Saveur, Eating Well, Yankee, Easy Living (UK), Drinks, Real Food, and House & Garden (South Africa) magazines. Molly is the co-editor of The 150 Best American Recipes, as well as the annual Best American Recipes series (Houghton-Mifflin). Previously, Molly co-authored One Potato, Two Potato (Houghton-Mifflin). She also wrote New England, part of the Williams-Sonoma New American Cooking Series.

Honored by Bon Appétit magazine and the IACP as “Cooking Teacher of the Year,” Molly has been described in the New York Times Book Review as “a beautifully clear writer who likes to teach.” Classically trained as a chef 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. Molly continues to travel and teach cooking classes across the country. She serves on the board of directors for The Intervale Center and lives near Burlington, Vermont.