Cynthia Graubart

Cynthia Graubart is a food writer, acclaimed cookbook author, speaker, former cooking show television producer, and most recently the co-author of Mastering the Art of Southern Vegetables (Gibbs-Smith 2015) with Nathalie Dupree, as well as the best-selling (and James Beard Award winning) Mastering the Art of Southern Cooking (Gibbs-Smith 2012). Her seventh cookbook, Chicken: A Savor the South  cookbook (UNC Press) debuts September 1, 2016. It is a treatise containing essential information for the home cook, including 53 wonderful recipes for both southern and international chicken dishes, illuminated by a dose of history and humorous anecdotes.

After achieving her BA in Journalism at the University of Georgia, and studying for her MA at the University of Florida, Cynthia launched her television cooking show career producing Nathalie’s first national public television series New Southern Cooking. Traveling around the South, researching the crops and products of the region for the series, Cynthia continued for more than 10 years producing and consulting for television cooking programs, chefs, and authors known around the world. From concept to script to production to editing, Cynthia’s big-picture vision combined with her hands-on skills created long-lasting how-to productions. Once her children reached school age, Cynthia turned briefly to public relations, gaining valuable marketing skills that would support her future endeavors.

Cynthia Graubart is passionate about food – from researching its origins, writing recipes, teaching technique, to bringing families together at the table. She is a member of the International Association of Culinary Professionals (IACP) and has spoken at its annual conference. She is also a member of Les Dames d’Escoffier (LDEI). She and her husband, Cliff, owner of the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. Contact Cynthia here.