Judith Barrett

Biography

Judith Barrett is a well-known food writer and cookbook author. She was a regular contributor to The Boston Globe food pages for twelve years. In addition, her articles have appeared in The New York Times, The New York Times Sunday Magazine, The Washington Post, Food Arts, Self, Eating Well, and many other publications.

Her books include the definitive cookbook on risotto, RISOTTO; as well as FROM AN ITALIAN GARDEN; PASTA VERDE; RISOTTO RISOTTI; SAVED BY SOUP, which was nominated for both a James Beard award and an IACP award; and now FAGIOLI: THE BEAN CUISINE OF ITALY.

She has traveled extensively in Italy, studied Italian cooking in Italy with Giuliano Bugialli, and, since she was a young child has loved and appreciated Italian cuisine. She grew up outside of New York City, attended college in New England, and now lives in Cambridge, Massachusetts with her husband. She has two daughters.

Where to find Judith Barrett online


Books

Fagioli
By Judith Barrett
Price: $9.99 USD. Words: 49,300. Language: English. Published: June 27, 2013 and represented by Dystel and Goderich Literary Management. Category: Nonfiction
FAGIOLI is the only cookbook devoted to the savory pleasures of the bean cuisine of Italy. Author Barrett has traveled extensively in Italy to learn the regional preparations for cannellini and many other varieties of beans. Fagioli fanciers will enjoy the over 120 easy-to-prepare recipes for appetizers and soup, pasta, and meat and seafood dishes. With Fagioli everyone can be a lover of beans.
From an Italian Garden
By Judith Barrett
Price: $9.99 USD. Words: 76,700. Language: English. Published: August 1, 2012 and represented by Dystel and Goderich Literary Management. Category: Nonfiction
Fast and easy recipes for fresh vegetables prepared alla cucina Italiana. From asparagi to zucchini, there are more than 150 easy-to-follow recipes for favorites including antipasti such as bruschetta and crostini, soups and pasta, and sweets for every sweet tooth, prepared with fruits and nuts. Recommended for novice as well as experienced cooks.

Judith Barrett’s tag cloud