Books by Georgia Pellegrini

Georgia Pellegrini's passion for artisanal foods began when she was a child growing up in the Hudson Valley, where her father raised honeybees and quince trees. She attended Wellesley and Harvard and is a graduate of the French Culinary Institute in New York. Pellegrini has worked in two of New York's most esteemed restaurants-Gramercy Tavern and Blue Hill at Stone Barns-as well as in one of the premier restaurants in France, La Chassagnette. Her strong contacts in the food world include Michael Anthony, the chef at Gramercy Tavern; Danny Meyer, bestselling author and entrepreneur; Alan Richman, author; Jacques Pepin; and Dorothy Hamilton of the FCI.