Laurie Goldrich Wolf (born c. 1956[1]) is an American food writer and entrepreneur.
[4] Wolf graduated from the Calhoun School in Manhattan[2] and The Culinary Institute of America, worked as a chef and caterer, and as food editor for Mademoiselle and Child for 18 years.
Candy 1 to 20 (photography by her husband Bruce), which teaches children to read and count numbers with photographs of candy, received a Kirkus Reviews writeup that noted its "transformation of the familiar into the sweetly surprising",[7] and a review from Publishers Weekly that called it an "especially kid-friendly approach to counting".
[5] The book contains a full chapter on brunch,[9][4] a uniquely prominent facet of Portland's restaurant scene.
[10] Her crowdfunded 2015 cookbook Herb: Mastering the Art of Cooking with Cannabis was coauthored with Melissa Parks, a graduate of Le Cordon Bleu in Minneapolis.