Janet Fletcher Food Writer

05/03/2024

A splendid evening with the cookbook club, now in its 18th year (or thereabouts). Host Julie Logue-Riordan chose "Fire + Ice: Classic Nordic Cooking" by Darra Goldstein. Just look at that gorgeous beet terrine (made by Julie, who always chooses the hardest dish). The rhubarb and cucumber salad was surprising delicious. And that blueberry Tosca cake was a 12 out of 10. Always a great time with Holly Krassner Dawson Betty Teller
Ken Morris and more.

06/24/2023

If you like gardens and/or good food (does that cover everybody?), please join me at Copperfield's next month. Gather, my latest book, showcases edible gardens at California w**eries and the dishes that w**ery chefs make with the produce they grow. So it's produce-centric and full of garden ideas.

Sunday, July 23rd at 6:30pm
Three-time James Beard Award–winner, Janet Fletcher Food Writer will be coming to thumbprint cellars in Healdsburg to celebrate the release of her new cookbook- Gather: Casual Cooking from W**e Country Gardens. Enjoy a cookbook that celebrates garden-to-table dining & showcases some of California’s most ambitious w**eries’ culinary gardens & the dishes they inspire. Discussion followed by Q&A and book signing! Register for free: https://bit.ly/3Nw40pY
(Registration required due to limited seating)
Copperfield's Books ABRAMS Books Cameron + Company **es **e **ecountrydining **ecountrycooking **es **e **ecountrydining **ecountrycooking

10/24/2022

https://www.youtube.com/watch?v=ZkXAyYNxjUI

Vote, people! Please share widely. Every vote matters.

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10/21/2022

Love, love, love my cookbook club. Seventeen years and counting. Last night we cooked from Donabe by Kyle McNaughton and Naoko Takei Moore. Japaese clay pot cooking. Every dish a hit and that doesn't happen often. I made the salmon rice--alas, not in a donabe but still tasty. Cooking with Julie, Betty Teller Ken Morris so fun to cook with you all and the rest of our gang.

08/26/2022

https://www.youtube.com/watch?v=f5ka3bK_bLg
If you're a cheese lover or a b**r lover (that's everybody, right?), you might enjoy this conversation. Lots of pairing theories and suggestions from a couple of b**r pros, cheese pro Liz Thorpe and yours truly.

A panel of experts discusses pairing cheese with b**r. Moderator: Advanced Cicerone® Jen Blair - Panelists: Master Cicerone® Mirella Amat...

07/18/2022

You bet I’m proud! My first handshaped mozzarella. Thanks to Lino Esposito of for the tutorial and the curd. Now, off to find some good tomatoes.

07/14/2022

Mais oui, they are all French: from this week’s “Tour de France” class. Two tied for class favorite so we had to have a run-off. Before I reveal the People’s Choice, here are the contenders, clockwise from 12 o’clock on the plate: Fleur Soleil, Jean Grogne, Hervé Mons Camembert, Gabietou, Tomme de la Coze, Soumaintrain, Hervé Mons Brebis Pyrénées. Gabietou tied with Soumaintrain but prevailed in the runoff.

07/11/2022

Always a sucker for a beautiful rind. Here: Pardou, a raw goat cheese from the Pyrenees. A masterpiece. I found it at but ask your monger about it.

06/28/2022

Just in case you’d rather have a lamb burger than a hamburger on the Fourth of July (I would), here’s my recipe. With grilled red onions and feta. Everything’s better with feta! From Eating Local, a book I wrote a few years ago for . Photo by the awesome .