Lora Brody has taken her place among America's most respected culinary personalities as an author, spokesperson, lecturer, cooking instructor and multi-media personality. For nearly two decades she has been an influential force in American food trends, as well as a guide and mentor for the home cook.
With the publication of fourteen books, she has established herself as a best-selling cookbook author. The Kitchen Survival Guide (William Morrow, 1992) and its sequel, The Entertaining Survival Guide (Morrow, 1994) contributed to the trend of America's entertaining at home again. Her three bread machine cookbooks which have sold over 300,000 copies have earned her the title "Queen of the Bread Machine." These books, entitiled Pizza, Focaccia, Filled and Flat Breads From Your Bread Machine (William Morrow, 1995), Desserts From Your Bread Machine: Perfect Every Time (Morrow, 1994) and Bread Machine Baking: Perfect Every Time (Morrow, 1993), are among the top selling items in the Williams-Sonoma stores and catalogue. Her next book Lora Brody Plugged In is due out in 1997. This will be the ultimate guide to getting the most out of electric kitchen appliances such as the blender, food processor, toaster over, microwave, mixer, bread machine, crock pot, pasta, ice cream and bread machines.
Liberally spiced with a sharp wit and her signature sense of humor Lora Brody's books of essays and recipes: Growing Up On The Chocolate Diet: A Memoir with Recipes (Little, Brown & Co., 1985), Cooking with Memories (Viking Penguin, 1989) and Indulgences, One Cook's Quest For The Delicious Things in Life, (Little, Brown, 1987), are used not only in home and professional kitchens, but in cooking schools and college writing courses as well. The Williams-Sonoma Kitchen Library Series includes three of her books: Chocolate, Stews and One Pot Meals and Fruit Desserts.
Ms. Brody's original recipes have appeared repeatedly in The New York Times Sunday Magazine,The Boston Globe, The Boston Herald American, The Hartford Courant, New York Newsday, The Philadelphia Inquirer, The Chicago Tribune, The Detroit Free Press, and The Los Angeles Times.
Lora Brody's expertise is enthusiastically acknowledged not only by the home cook, but also by her peers. Her recipes have appeared in Rose Beranbaum's Chocolate Bible and Rose's Cookie Book., Maida Heatter's Cookbook of Great Chocolate Desserts, Craig Claiborne has included one of her recipes among his 100 favorites in his book A Feast Made For Laughter, and in Cooking with Craig Claiborne and Pierre Franey and Memorable Meals. A chapter of her first book was reprinted in the December 1984 issue of Gourmet magazine. She has written for Chocolatier, Santé, New England Monthly and Vintage magazines, and was the subject of a feature article in Women's Day magazine.
Lora Brody and Millie Apter (left)
of Bread Machine Baking—Perfect Every Time (Morrow 1993)
Photo by Webb Chappell
Ms. Brody will be a featured chef in the new Julia Child series, Baking At Julia's, due to air on PBS in 1996. Her recipes will be included in the series companion cookbook. A talented and popular multi-media personality, she has appeared frequently on Good Morning America, as well as The Today Show, Live with Regis and Kathy Lee, The David Susskind Show, The Look Magazine Show, Bbc, Television Food Network, NBC and CBS National News programs, Australian Television, and numerous cable television appearances. Her many radio appearances include All Things Considered, Fresh Air, and Newsweek Radio Program.
As a professional spokesperson, cook and consultant, Ms. Brody has worked for Ketchum Public Relations (Wisk), Kraft General Foods (Philadelphia Cream Cheese), Burston-Marsteller (Dow Corning), The King Arthur Flour Company, Zojirushi America, Brendes/Kaiser Bakeware, National Geographic Society, Bloomingdale's, Mister Steak International, Cunard Steamship Line, French Paquet Steamship Line, March of Dimes, Mohonk Mountain House, Ambrosia Chocolate Company, Ferrero Chocolate Company, Cadbury, New Orleans' La Fete Celebration, and Nabisco.
Publicity of Ms. Brody and the many specialty food events she has organized or participated in have appeared in Newsweek, McCall's, Boston Magazine, Cosmopolitan, Bride's Magazine, Glamour, The New Yorker, The Wall Street Journal, New York Daily News, The San Francisco Chronicle, Cook's Magazine and The Chocolate News. Photographs of chocolate work created by Ms. Brody appeared in a cover story in the November 1984 issue of National Geographic Magazine. She was recently quoted in Newsweek Magazine on trends in home cooking in America, and was one of ten food authorities invited by Kraft Foods to predict food trends in the Year 2000.
Ms. Brody began her career in the food industry in 1972 in Boston. Operating her own catering business for many years, she went on to be head chef in the BayBank executive dining room and then to work under Chef Bob Kinkead as garde manger in the kitchen of the four-star Chillingsworth Restaurant. In 1978, she conceived the idea of an organization for professional women in the food industry and working together with Julia Child, Margaret Romagnoli and others, she founded The Women's Culinary Guild. This organization has served as a prototype for dozens of sister organizations across the country. Her professional affiliations include the International Association of Culinary Professionals, The American Institute of Wine and Food, The Bread Bakers Guild of America, and The James Beard House.
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
Modified October 2007
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