When Maralyn and I wrote our first foodie book together, who knew that some of the chefs and restaurants we featured would become even more famous?
We were delighted to read the April edition of Saveur’s special issue, Dining in America.
Saveur called Patsy’s, one of Maralyn, Norm’s and Frank Sinatra’s favorites, “an American classic”
Gramercy Tavern was named one of the top 12 restaurants in the country that matter.
” A Manhattan restaurant that changed big city dining forever. The chef was then a relatively unknown cook named Tom Colicchio. He has since moved on to set his set of benchmarks in New York City, on television and elsewhere.”
I still remember how kind Tom was to me, an unknown writer, when I called to interview him at his New York City restaurant on 9/l0/01. Yes, the night before 9/11, who knew?
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
