Julia Turshen

Julia Turshen trained at Barnard College, then built her early career through a series of kitchens and media rooms: at Kneaded Bread Bakery in Port Chester, New York, as an intern at Food & Wine magazine, as a part-time worker for a food television producer at food television production, and as an assistant to a writer on a PBS travel show about food and cooking in Spain. She also worked as a private chef, then became developer of the food team at Citizen Action of New York (from 2016).

Her current work as a cookbook author stays close to home cooking, the area that defines much of her public voice. The two quotes associated with her recent work point to that same terrain of feeling and food: “It’s a sweet (and spicy!) queer love story about two women, Paige and Frankie, set on a vegetable farm in a fictional town called Sungold.” and “It’s important, also, to acknowledge that these feelings are evolving.”

Julia's signature dishes include Simply Julia, What Goes with What, Now & Again, Feed the Resistance, and Small Victories.

Julia's honors include James Beard Foundation Award for Best International Cookbook (2022), IACP Award for Best Cookbook: Health & Nutrition (2022), and Eater's Best Cookbook of 2017.