aula Wolfert is widely acknowledged as one of the premier food writers in America and the “queen of Mediterranean cooking.” She writes a quarterly column in Food & Wine, and is the author of seven cookbooks, several of which have remained in print for upwards of 30 years.
Wolfert’s writings have received numerous awards, including the Julia Child Award, the M.F.K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Perigueux Award for Lifetime Achievement.
Her articles have appeared in the New York Times, Saveur, Fine Cooking, and Cook's Illustrated. In 2008, her book on Moroccan cuisine was inducted into the Cookbook Hall of Fame by the James Beard Association. She most recent cookbook, Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share was published in 2009.