About

The New Green Basics Cookbook is Kate Heyhoe’s eighth book; her first title was released in 1999. In 1994, she launched the Web’s first food and cooking e-zine, GlobalGourmet.com where she says, “At Global Gourmet, we bring you the world on a plate.” From 1995 to 2000, Kate and her partner Thomas Way produced two food sites for America Online, where Julia Child and Jacques Pepin each made their online debuts. The award-winning Global Gourmet site sports a coveted pair of “sunglasses” in Yahoo’s recipe site category, and for more than a decade has been deeply linked though all search engines, reaching more than 350,000 unique readers per month.

Recently, she uploaded the entire contents of her first book, Cooking with Kids For Dummies, to her site at CookingWithKids.com. The site is getting rave reviews.

Kate’s books have been praised by Mollie Katzen (who also wrote a foreword), Martin Yan, Mary Sue Milliken, Graham Kerr, James McNair, Michael Chiarello, Marcel Desaulniers, and even AOL’s Steve Case, among others. Her books include:

• Great Bar Food at Home (John Wiley & Sons, Oct. 2007)
• The Stubb’s Bar-B-Q Cookbook (John Wiley & Sons, April 2007)
• A World Atlas of Food (McGraw-Hill, 2006)
• Macho Nachos (Clarkson-Potter, 2004)
• Harvesting the Dream: The Rags-to-Riches Tale of the Sutter Home Winery (Wiley, 2004)
• A Chicken in Every Pot: Global Recipes for the World’s Most Popular Bird (Capital, 2003)
• Cooking with Kids For Dummies (IDG Books, 1999)

Kate has appeared in two national television satellite tours, as well as on CBS’ “The Early Show” (Chef on a Shoestring; Super Bowl 2005 segment), and other stations. Hundreds of articles about Kate and/or Global Gourmet have appeared in media as diverse as The New York Times, Wall Street Journal, USA Today, Time, Los Angeles Times, Parade, FoodArts; WOR, Bloomberg, and Sony World Wide radio networks. She has written for Better Homes & Gardens, Saveur, Cooking Pleasures, Chile Pepper, Great Chefs, and other magazines.

Kate is a former Production Manager for Warner Bros. and other Hollywood studios, where she balanced the creative, financial, and administrative demands of entertainment media. She speaks frequently at industry conferences, including those of the International Association of Culinary Professionals (IACP), Women Chefs & Restaurateurs (WCR), and the National Association for the Specialty Food Trade (NASFT).