Julia Rosenfeld’s fascination with recipes and ingredients led her to pepper her writing career with gastronomic gigs, including fourteen years as the restaurant reviewer for San Antonio Magazine, a few as the local Zagat editor, and a few as the writing instructor at The Culinary Institute of America in San Antonio. In 2014, she coauthored her first cookbook, Texas Hill Country Cuisine: Flavors from the Cabernet Grill Texas Wine Country Restaurant, with chef Ross Burtwell. Since 2015, she has introduced countless guests to the city’s chefs, artisans, and producers through her culinary tour company, Food Chick Tours.

BOOKS PUBLISHED WITH FIGURE 1:

San Antonio Cooks