Judith Fertig

Formally trained at La Varenne in Paris and the Cordon Bleu in London, Judith Fertig is a Kansas City-based food writer whose work has appeared in Bon Appétit, Better Homes & Gardens, Cooking Light, and The New York Times. She’s also a culinary instructor, food stylist, and the author of more than two dozen cookbooks. Described by Saveur as a “heartland cookbook icon,” Fertig writes books that reflect her love of bread, baking, barbecue, and the foods of the heartland. @judithfertig