Paula Wolfert

Paula Wolfert (born 1938) is an American author of nine books on cooking and the winner of numerous cookbook awards including what is arguably the top honor given in the food world: The James Beard Foundation Medal For Lifetime Achievement.

During that time, her mother gave her a series of six lessons with Dione Lucas, an English chef who ran a cooking school in New York.

She told The Washington Post that she had stopped teaching and culinary writing in order to devote herself completely to Alzheimer's activism: speaking out about the disease, urging people who suspect that they may have it to get tested, and asserting her belief that "denial is not a viable option.

[4] A biography, Unforgettable, The Bold Flavors of Paula Wolfert's Renegade Life by Emily Kaiser Thelin, was published in early April 2017.

[2][6][7] In a review of Wolfert's Mediterranean Grains and Greens, Nicholas Lemann wrote in Slate: "The dream of every artist is to be a genius who is also wildly popular, but the way it usually works out is that there is an inexact fit between giftedness and broad appeal.

Of the same book, French Laundry chef Thomas Keller wrote: "Americans have only recently come to know what the people of Southwest France have known for generations--that the key to great cooking is in its simplicity and depth of flavor.

Russ Parsons, food editor of The Los Angeles Times wrote: "Wolfert is the queen of Mediterranean cookery."