Julia Turshen Books In Order

Publication Order of Cookbooks

Publication Order of Anthologies

Julia Turshen
Julia Turshen was born in the year 1985, and grew up with a brother in a secular and liberal New York Jewish household. Her parents were workaholics; with her dad being a graphic designer and her mom was an art director.

She wanted to work on cookbooks from a young age, always looking through cookbooks with a great interest. And at the age of thirteen, she also opened a mini restaurant in her family home. Julia’s maternal grandparents, which were refugees to the United States, owned a bread bakery in Brooklyn, which Julia’s mom grew up in.

Despite never meeting her grandparents, she believes that these roots of hers created a “genetic, hereditary” pull toward cooking inside of her. While her parents didn’t cook all that much, she taught herself how to cook with the aid of books and the pre-Food Network television landscape of Julia Child and the Discovery Channel’s Great Chefs show.

In between high school and college, Julia worked at Kneaded Bread Bakery in Port Chester, New York.

Julia never attended culinary school. Instead, she went to Manhattan’s all women’s school, Bernard College, where she majored in English and studied poetry. During her time there, she interned for some food magazine, a food television producer, and a cookbook author. She wound up working for the producer part-time while she was still in school.

Turshen got hired right out of college, by the TV producer that she had interned and worked for, to serve as an assistant to a writer that was hired to write the companion book for a PBS travel show about cooking and food. The job was in Spain, so Julia bought a one-way ticket to go. When the writer dropped out of the project, she got the chance to pen the book herself, and did so.

After that, she wrote and otherwise collaborated on about ten cookbooks, which ranged from a Korean cookbook to a Vietnamese one to a cookbook all about breads from all around the world. She has worked on cookbooks with Mario Batali, Gwenyth Paltrow, and Dana Cowin. During this time, she supported her meager income by working as a private chef to wealthy clients. In September of 2016, using her accumulated experience, published a solo book of stories and recipes.

Not only does she love to cook and write about food, she also loves to converse about it too. She travels extensively, making media appearances, to sit on panels, to speak on her work, moderate conversations, and do some cooking demonstrations all around the country. She even teaches cooking courses online.

As a lecturer, Julia has served as moderator or given talks at venues like the Brooklyn’s Museum of Food & Drink, New Orleans’ Dillard University, the University of Michigan, The New York Times Food Festival, the Philly Chef Conference, the William Vale Hotel, and the National Museum of American History.

Julia has written for the Washington Post, The New York Times, Bon Appetit, the Wall Street Journal, Saveur, Food & Wine, and more.

She is the founder of Equity At The Table, which is a digital directory or people of women, color, and non-binary people in food.

Julia’s book “Small Victories: Recipes, Advice, + Hundreds of Ideas for Homecooking Triumphs” was listed as one of NPR and The New York Times’ best cookbooks of that year and one of the Boston Globe’s best cookbooks for holiday giving. “Feed the Resistance” went on to earn Eater’s Best Cookbook in 2017 and The Village Voice included it as part of their list of Best Food Books for Woke Readers (and Eaters) of 2017. It was also lauded by The San Francisco Chronicle as being one of their selections for best cookbook of 2017.

“Now and Again” was nominated for a Goodreads Choice Award in the Best Food & Cookbooks category. Julia has also been called on of the 100 Greatest Home Cooks of All Time by Epicurious, and the New York Times has described as being at the forefront of the new generation of approachable and authentic authors.. Her podcast, called “Keep Calm and Cook On”, was nominated for an International Association of Culinary Professionals Award.

She is married to Grace Bonne, founder of Design Sponge, whom she married in the year 2013.

“Simply Julia: 110 Easy Recipes For Healthy Comfort Food” is a cookbook released in the year 2021. Julia returns with her first collection with a healthier take on the satisfying and simple comfort food that she has become known for.

Julia’s always been cooking. During her younger years, she skipped the Easy-Bake Oven, going straight to the real thing. Over the course of her entire life, cooking’s remained a constant, and while fans of her popular books know already, her approach to food is about a lot more than merely putting dinner on the table. It is also about community, connection, love, and nourishment of the soul and body.

This book features 110 foolproof recipes for even more nutritious takes on the comforting and simple meals that she cooks most often. With practical chapters like vegan one-pot meals, weeknight go-tos, chicken recipes, make-ahead mains, easy baked goods, and many more, this gives you endlessly satisfying options that is comprised of affordable and accessible ingredients. Dishes such as Hasselback Carrots with Smoked Paprika, Stewed Chicken with Sour Cream + Chive Dumplings, and Lemon Ricotta Cupcakes are just the sort of flavorful yet unfussy foods that everybody wants to make at home.

In addition to her tried-and-true recipes, readers are going to find Julia’s signature elements, like her “Seven Lists”, helpful adaptations for dietary needs, and menu suggestions. Paired up with photos, personal essays, and gorgeous food photography.

This is sure to become an instant classic, and the sort of cookbook that is going to inspire home cooks to create some fantastic meals for years to come. Julia does a great job of organizing these recipes and there is excellent variety to boot. You can even feel her heart in all of this book, which is the result of her hard work, which is a loving and bountiful read with delicious recipes.