MOSKIN, Julia

PERSONAL: Female.

ADDRESSES: Agent—c/o Author Mail, Hyperion Books, 77 West 66th St., New York, NY 10023.

CAREER: Food writer. New York Times, New York, NY, staff writer.

WRITINGS:

(With Gale Gand and Rick Tramonto) American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy, and America, wine notes by Marty Tiersky, photographs by Tim Turner, Macmillan (New York, NY), 1997.

(With Rafael Palomino) Bistro Latino: Home Cooking Fired up with the Flavors of Latin America, William Morrow (New York, NY), 1998.

(With Gale Gand and Rick Tramonto) Butter, Sugar, Flour, Eggs, photographs by Kelly Budgen, Clarkson Potter (New York, NY), 1999.

(With Gale Gand) Gale Gand's Just a Bite: 125 Luscious, Little Desserts, photographs by Tim Turner, Clarkson Potter (New York, NY), 2001.

(With Bobby Flay) Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors, Hyperion (New York, NY), 2001.

(With Patricia Yeo) Patricia Yeo: Cooking from A to Z, foreword by Bobby Flay, St. Martin's Press (New York, NY), 2002.

(With Gale Gand) Gale Gand's Short and Sweet: Quick Desserts with Eight Ingredients or Less, photographs by Tim Turner, Clarkson Potter (New York, NY), 2004.

(With Bobby Flay) Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!, photographs by Gentl & Hyers and John Dolan, Scribner (New York, NY), 2004.

Contributor to periodicals, including Saveur, New York, and Metropolitan Home.

SIDELIGHTS: Food writer Julia Moskin contributes to the "Dining In/Dining Out" section of the New York Times, as well as to a number of food and wine publications. In addition, she has coauthored a number of popular cookbooks with well-known chefs and restaurateurs. She brings Latin cuisine to the page with Rafael Palomino in Bistro Latino: Home Cooking Fired up with the Flavors of Latin America. Palomino, who was born in Colombia and trained in classic French cuisine, calls his style "Nueva Mundo" or New World. His recipes are cross-cultural and reflect his love of Mediterranean dishes.

Moskin his written a number of books with Gale Gand, pastry chef at Chicago's Tru and host of the Food Network's Sweet Dreams. With Gand and Rick Tramonto, she creates American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy, and America, and Butter, Sugar, Flour, Eggs, a collection of sweet recipes that include chocolate chip pancakes, taffy apples, and a traditional pound cake. The chapters are organized by ingredients, and the authors include tips on each.

Moskin and Gand also wrote Gale Gand's Just a Bite: 125 Luscious, Little Desserts and Gale Gand's Short and Sweet: Quick Desserts with Eight Ingredients or Less. The former offers recipes for exquisite little desserts, while the recipes in the latter are more quickly concocted with a limited number of ingredients. Library Journal reviewer Judith C. Sutton wrote that "although the recipes are generally simple, they are still sophisticated and imaginative." Included is a chapter of recipes for child cooks, which contains recipes such as peanut butter worms.

Moskin also paired up with Patricia Yeo, executive chef and owner of the three-star AZ in New York City in writing Patricia Yeo: Cooking from A to Z. Yeo is Malaysian and was trained on both coasts, including by Bobby Flay, and her dishes combine the best of East and West in a style that can be best described as fusion cuisine. Sutton wrote that the book "has an engaging, approachable style."

Moskin and Food Network icon Flay produced the popular chef's fourth cookbook, Bobby Flay Cooks American: Great Regional Recipes with Sizzling NewFlavors. Flay departs from his traditional Southwestern style to explore regional delicacies that range from New England clam chowder to Southern gumbo. They also wrote Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!, a book named for his show. Flay adds extra and unexpected touches to favorites like quesadillas, potato salad, and even the bacon, lettuce, and tomato sandwich, as well as new ideas like grilled squid. A Publishers Weekly reviewer commented that the book reflects the "sensitive, more elegant side of grilling," and concluded by saying that the dishes "are uncomplicated and draw on fresh ingredients, and novices should have no trouble following [Flay's] easygoing instructions."

BIOGRAPHICAL AND CRITICAL SOURCES:

PERIODICALS

Booklist, July, 1998, Mark Knoblauch, review of Bistro Latino: Home Cooking Fire Up with the Flavors of Latin America, p. 1846; October 15, 2001, Mark Knoblauch, review of Gale Gand's Just a Bite: 125 Luscious, Little Desserts, p. 370; May 1, 2004, Mark Knoblauch, review of Bobby Flay's Boy Gets Grill: 125 Reasons to Light Your Fire!, p. 1523.

Library Journal, September 15, 1998, Judith C. Sutton, review of Bistro Latino, p. 108; October 15, 2001, Judith C. Sutton, review of Gale Gand's Just a Bite, p. 103; November 15, 2002, Judith C. Sutton, review of Patricia Yeo: Cooking from A to Z, p. 95; December, 2003, Judith C. Sutton, review of Gale Gand's Short and Sweet: Quick Desserts with Eight Ingredients or Less, p. 154.

People, November 19, 2001, Max Alexander, review of Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors, p. 57.

Publishers Weekly, July 20, 1998, review of Bistro Latino, p. 213; July 19, 1999, review of Butter, Sugar, Flour, Eggs, p. 189; September 9, 2002, review of Patricia Yeo, p. 59; April 26, 2004, review of Bobby Flay's Boy Gets Grill, p. 55.*