Title:Contributing WriterEducation:Ecole Hôtelière de Lausanne, Le Cordon Bleu ParisLocation:Washington, ConnecticutExpertise:European cuisines, seasonal cooking, cookbooks, culinary educationPerla Meyers is a cookbook author, culinary educator and prominent figure in the fresh food movement of the 1970s. Perla’s 1973 debut The Seasonal Kitchen was the first cookbook to feature a picture of the author on the cover, and won an unprecedented three Tastemaker Awards (a precursor to the James Beard Awards). Her other cookbooks include The Peasant Kitchen and How to Peel a Peach. She founded The International Kitchen cooking school in Manhattan, and her work has appeared in EatingWell, Food & Wine, Fine Cooking, Bon Appétit and The New York Times. Perla was a spokesperson for Le Creuset for over 20 years and is now a recipe developer for Whole Foods and Trader Joe’s, while still teaching at the Silo Cooking School and other Connecticut organizations. Perla enjoys gardening and traveling to learn from other chefs around the world.Culinary degrees from Ecole Hôtelière de Lausanne and Le Cordon Bleu ParisEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Ecole Hôtelière de Lausanne, Le Cordon Bleu ParisLocation:Washington, ConnecticutExpertise:European cuisines, seasonal cooking, cookbooks, culinary education
Title:Contributing Writer
Education:Ecole Hôtelière de Lausanne, Le Cordon Bleu Paris
Location:Washington, Connecticut
Expertise:European cuisines, seasonal cooking, cookbooks, culinary education
Perla Meyers is a cookbook author, culinary educator and prominent figure in the fresh food movement of the 1970s. Perla’s 1973 debut The Seasonal Kitchen was the first cookbook to feature a picture of the author on the cover, and won an unprecedented three Tastemaker Awards (a precursor to the James Beard Awards). Her other cookbooks include The Peasant Kitchen and How to Peel a Peach. She founded The International Kitchen cooking school in Manhattan, and her work has appeared in EatingWell, Food & Wine, Fine Cooking, Bon Appétit and The New York Times. Perla was a spokesperson for Le Creuset for over 20 years and is now a recipe developer for Whole Foods and Trader Joe’s, while still teaching at the Silo Cooking School and other Connecticut organizations. Perla enjoys gardening and traveling to learn from other chefs around the world.
Culinary degrees from Ecole Hôtelière de Lausanne and Le Cordon Bleu Paris
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
