Justin Schwartz is a senior cookbook editor for John Wiley & Sons, where he has edited books such as the New York Times bestselling So Easy by Food Network star Ellie Krieger, the IACP Book-of-the-Year award-winning Fish Forever by Paul Johnson, and books with acclaimed chefs and TV stars such as Mark Peel, Michael White, Su-Mei Yu, Marcel Desaulniers, Aaron McCargo from Big Daddy’s House on Food Network, Mike Colameco from PBS, and countless others. Previously Justin worked for publishers including William Morrow, Macmillan, and Simon & Schuster and acquired and edited books such as the IACP and James Beard award-winning 1,000 Vegetarian Recipes by Carol Gelles, the Beard award-winning Vegetables by James Peterson, and the IACP and Beard award-winning and best-selling classic How to Cook Everything by Mark Bittman. The author of Veg Out: Vegetarian Guide to New York City and The Marshmallow Fluff Cookbook, Justin has edited and produced articles for magazines such as Fine Cooking and has been featured in publications such as the New York Daily News and Food & Wine magazine. Justin enjoys dining out, cooking at home, and amateur food photography, and he writes a food blog called Justcook NYC, which can be seen at www.justinschwartz.com or http://justcooknyc.blogspot.com.
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