Georgeanne grew up in southern California and was educated at San Diego State University, the University of Aix-Marseille in Provence, and the University of California, San Diego, where she earned a Master's Degree in History. In 1970 she and her husband returned to southern France with their small daughter (their son was born there) and bought an old farmhouse where they made and sold goat cheese, and raised and sold feeder pigs for two years before taking teaching jobs in Northern California, although they returned to France at least once a year thereafter.

In 1982 Georgeanne and a partner, Charlotte Glenn, started Le Marché Seeds, a national mail-order specialty vegetable seed company. With customers all over the United States, including emerging organic market growers, Le Marché was featured in such magazines as Family Circle, Metropolitan Home, Organic Gardening and Vogue, as well as in the food and garden sections of numerous newspapers.

Out of her these activities came her first book, The New American Vegetable Cookbook (1984) co-authored with Isaac Cronin and Charlotte Glenn. Since then, she has written POTAGER: Fresh Garden Cooking in the French Style, which has been called a modern classic by Patricia Wells, published into both French and German, and was also a finalist for the prestigious James Beard Award, as was her next book, The Glass Pantry; Preserving Flavors. Shortly thereafter she won a James Beard award for her cookbook memoir, The Food and Flavors of Haute Provence. Her book, Aperitif, won a Julia Child award and Savoring France (the Series) a Versailles International Cookbook award.

The Mediterranean Herb Cookbook (2000), which celebrates herbs and the Mediterranean way with olive oil, was followed in 2001 by Olives, Capers, and Anchovies: The Secret Ingredients of Mediterranean Cooking, (published in Dutch in 2002) both from Chronicle Books. These were followed by Great Greens, also from Chronicle Books. In 2006, she brought to life Dr. Suess's quirky take on food with The Dr Seuss Green Eggs and Ham Cookbook, (Random House 2006).

Her most recent book is Gather, Memorable Meals for Entertaining Throughout the Seasons.

In 2007 her memoir, A Pig in Provence (Chronicle Books, 2007; paperback Harcourt 2008) was published to much acclaim, and has been printed in both Dutch and Polish.

She is currently working on a dual voice memoir of friendship and continuing to work on a mystery series set in Provence, as well as the Davis Farmers’ Market Cookbook (spring 2012).

In addition to her books Brennan writes regular features for The San Francisco Chronicle newspaper's food section has contributed to Fine Cooking, Bon Appétit, Cooking Pleasures, and Organic The New York Times, Garden Design, Metropolitan Home, Horticulture, and Organic Gardening. She has been featured in Food and Wine, Gourmet, and Sunset magazines.

In 2000, Georgeanne opened her own cooking vacation school in a restored 17th century convent located in a medieval village in Haute Provence, not far from her own small farmhouse. The week long experience for small groups features gathering and cooking from the kitchen garden - the time-honored cuisine du potager - as well as shopping in village markets and preparing the equally honorable cuisine du marché. Seasonal activities include mushroom hunting, gathering wild herbs, visits to olive oil mills and local cheesemakers, as well as visits to her favorite restaurants, antique markets and nearby historic sites. In 2006 she discontinued this program in favor of something closer to home: ‘Provence in California’ – culinary weekends at her small farm in Northern California, where participants gather and cook from her garden.

She also co-founded, in 2008, the Annual Provence Writing and Cooking Retreat, a week-long experience held at a farmhouse in the upper Var, a still very rural region of France.

She has been a featured speaker on Provence at the Culinary Academy of America at Greystone and at COPIA: The American Center for Food, Wine and the Arts and a spokesperson for the California Tree Fruit Agreement.

She also has been a guest chef on Crystal Cruises, a frequent guest at the Chef's Holidays at Yosemite, Whistler School of Cooking in Vancouver, B.C., and at Rancho la Puerta in Tecate, Mexico, as well as a guest teacher at cooking schools nationwide. Additionally, she has taught food and memoir writing at the University of California at Berkeley and Davis Extensions.

Active in the Slow Food movement for many years, she has served as a jury member for Slow Food International Award, a member of Slow Food's American Ark Selection Committee, and is currently co-leader of the Slow Food Yolo Convivum.

She is a member of Les Dames d'Escoffier.

Georgeanne lives with her husband on their small farm in Northern California. They have four children.

Georgeanne Brennan is an award-winning cookbook author, writer, and teacher specializing in garden fresh cooking, in season, with a Mediterranean slant.

Georgeanne Brennan.com
gbrennan@georgeannebrennan.com

Georgeanne Brennan’s business provides private cooking classes, culinary consulting including school districts, and writing and cooking workshops in California and Provence, France.

Her business activities merge her mulitple talents for food, wine, teaching, and writing. Her consulting client list includes Center For Ecoliteracy in Berkeley, CA, Farm to School, Davis, CA and the Yolo County Department of Agriculture, Woodland, CA.

Emily Luchetti is the executive pastry chef at Farallon and Waterbar Restaurants in San Francisco. With six cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delicious end to their meal.

Emily has been at Farallon since its inception in 1997. She has been executive pastry chef of Waterbar since it opened in 2008. Her history with Farallon and Waterbar’s co-owner Mark Franz began when they met at Jeremiah Tower’s legendary Stars Restaurant in 1984. Emily began her tenure on the savory side of the kitchen but switched to the sweet side in 1987 and was pastry chef until 1995. Emily also co-owned StarBake, a retail bakery, with Jeremiah Tower.

Emily is the author of Stars Desserts (HarperCollins, 1991), Four Star Desserts (HarperCollins, 1995), A Passion for Desserts (Chronicle Books, 2003), and A Passion for Ice Cream (Chronicle Books, 2006). Her latest book is The Fearless Baker (Little, Brown and Company, 2011).She created the dessert recipes for The Farallon Cookbook (Chronicle Books, 2000). Her first two books were rereleased as Classic Stars Desserts. (Chronicle Books, 2007).

Emily has also received honors including the 1998 San Francisco Focus Magazine Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award and the 2003 Food Arts Magazine Silver Spoon Award. In 2009 The San Francisco Chronicle named her one of 20 Visionary Chefs in the Bay Area. In 2009 she was inducted into the Culinary Pioneers of America. Emily is a Dean of The French Culinary Institute located in New York and California. She formerly served as Vice Chair of The James Beard Foundation.

Emily Luchetti and her recipes appear regularly in national newspapers and magazines She has been featured on numerous television programs including The Food Network’s The Ultimate Kitchen, Sweet Dreams, Cookin’ Live, Sara’s Secrets, The Martha Stewart Show, Essential Pepin. She was the co-host of the PBS Series, The Holiday Table.

Emily graduated from Denison University in 1979 with a BA in Sociology. She attended the New York Restaurant School, worked at several New York City food establishments and spent a year cooking in France before moving to The San Francisco Bay Area. She currently resides in Sausalito.

David Bonom, CCP is a recipe developer, food writer, and restaurant consultant. He is a contributing editor to Cooking Light Magazine and his writing and development clients include Weight Watchers International Publications, Weight Watchers Magazine, Rodale, Self, Health Magazine, Fine Cooking, Coastal Living, Better Homes and Gardens, Prevention Magazine, Lightstyles, Publications International Ltd., USA Poultry and Egg Export Council (USAPEEC), The Peanut Council, California Fig Growers, California Pluot Growers, and the North Carolina Sweet Potato Commission. David’s corporate clients have included Unilever-Bestfoods, and Oxo for which he done both product and recipe development. He has also been a spokesperson for USAPEEC, Monterrey Mushrooms, The Peanut Council, and Oxo. In addition, he writes restaurant reviews for Westchester Magazine in New York. David was the deputy test kitchen director for Molly O’Neill’s One Big Table website and prior to that, the test kitchen director of Woman’s World Magazine.

David trained at Peter Kump’s New York Cooking School and after graduation

worked at many prestigious restaurants and caterers including Savoy, Union

Square Café, and Susan Holland & Co. Event Design and Catering and the acclaimed Red Horse Market in East Hampton, NY.

David has cooked and managed events for corporate clients including Nike, J.P. Morgan, Alfred Dunhill, Southeby’s and Radio City Music Hall.  He has also developed and prepared customized recipes and menus for well-known clients in politics and business, movies and music: singers/songwriters Ashford and Simpson, actress/singer Bette Midler, ElieWeisel, the Tisch Family, artist Robert Rauschenberg and (then) Firs Lady Hillary Clinton.

Prior to his career in the food industry, David used his formal education in

television and film (he earned his BFA from New York Institute of Technology

in 1985, Summa Cum Laude) to produce and edit “Kate and Allie”, “Inside

Edition”, “CBS News”, and commercials.  In 1992 he left the television

industry to study classical French cooking techniques under highly esteemed

chefs such as James Peterson, Katherine Alford and Nick Malgieri.

David is currently an active member of IACP and Chefs Collaborative. His is one of only a few hundred chefs to earn the prestigious CCP (certified culinary professional) designation. He and his wife and business partner, Marge Perry, own Vittles & Verbs, a food content and consultancy company. David, a die-hard New Yorker, now lives in the ‘burbs where he has a vegetable garden, two children and too many pets