“I discovered early on that sharing home-cooked dishes with friends and family always brings such pleasure – everyone loves a good cook!” says Biuso. “I’ve learnt heaps of tips and tricks along the way and you’ll find my books are full of them – all the little bits which make cooking easy and a joy. I’m thrilled to be bringing a taste of New Zealand’s wonderfully unique cuisine to the North American marketplace.”
SIZZLE, originally published in New Zealand, won Best Barbecue Book in the Gourmand World Cookbook Awards in 2006. Although widely distributed in English-language markets worldwide, this will be her first foray into the American marketplace.
Biuso began her career at the Cordon Bleu School of Cookery in London and later became Principal of the franchised Cordon Bleu Cookery School in New Zealand. She went on to open her own cooking school, La Dolce Vita, but eventually shifted gears to pursue her writing career. A frequent guest on New Zealand news and talk shows, she is a well-recognized cooking personality in her home country and abroad. She is the author of 13 books, many of which have won international awards.
JULIE BIUSO COOKS VEGETABLES won the Goodman Fielder Wattie Food Book Award in 1992 and TAKE A VINE-RIPENED TOMATO won the award for the “Best Mediterranean Cookbook” at the International Cookbook Awards in Versailles France in 1999 and also won the Booksellers’
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