Raichlen is a multi award-winning cookbook author, cooking teacher,
and syndicated food columnist. In July 1998, the New York power publisher,
Workman, published The Barbecue Bible, Raichlen's encyclopedic
study of grilling and barbecuing around the world. Four years in the
making, The Barbecue Bible features more than 500 recipes, plus
a crash course on grilling, barbecuing, smoking, and other live fire
cooking techniques. The research took Raichlen on a 150,000 mile journey
to 25 countries on five continents. A winner of an IACP/Julia Child
Award and main selection of the Book of the Month Club, the 600-page
book is now in its seventh printing.
Raichlen also wrote the lavishly illustrated Caribbean Pantry Cookbook
(Artisan, 1995) and the perennially popular Miami Spice (Workman
Publishing, now in its sixth printing), which celebrates the vibrant
cuisine of his home state, Florida. The book won the 1994 IACP/Julia
Child Award for Best Regional American Cookbook. In October 1998, Rodale
Books published Healthy Latin Cooking in both English and Spanish.
Raichlen is also the author of the award-winning High-Flavor, Low-Fat
Cookbook series, published by Viking. High-Flavor, Low-Fat Vegetarian
Cooking won the 1996 James Beard Award for Best Vegetarian Cookbook
and a Critics Choice Award. The first book in the series, High-Flavor,
Low-Fat Cooking, won the 1993 James Beard Award for Best Light and
Healthy Cookbook. Other books in the series include High-Flavor,
Low-Fat Chicken, Pasta, Appetizers, Desserts,
and High-Flavor, Low-Fat Italian Cooking (a James Beard Award
nominee). High-Flavor, Low-Fat Mexican Cooking, published in
1999, has been nominated for a James Beard award and High-Flavor,
Low-Fat Jewish Cooking will be published in Fall 2000.
As a columnist with the Los Angeles Times Syndicate, Raichlen
is read monthly in over 100 newspapers by 15 million people. His column
has won the Association of Food Journalists award for Best Food Column
of the Year. Raichlen also edits a healthy cooking magazine for physicians
called Santé and is a frequent contributor to National Geographic
Traveler magazine, Food & Wine, and Hemispheres. His
TV appearances have included Good Morning America, The Today Show, CBS
This Morning, The TV Food Network, The Discovery Channel, and CNN. He
has also done consulting for the Weber Stephens Grill Company, The Florida
Citrus Board, Meridien Hotels, and IRLC in Hong Kong.
An acclaimed lecturer and cooking teacher, Raichlen founded Cooking
in Paradise, a Caribbean cooking school on the French island of St.
Barthelemy. Specializing in healthy West Indian cooking, the school
has been profiled by CNN, Bon Appétit magazine, and Hideaways
Report. Bon Appétit magazine hailed Raichlen as "a witty performer
and a true virtuoso."
In 1975, Raichlen received a Thomas J. Watson Foundation Fellowship
to study medieval cooking in Europe. He trained at the Cordon Bleu and
La Varenne cooking schools in Paris and was La Varenne's first program
coordinator in North America. Raichlen was born in Japan, raised in
Baltimore, Maryland, and educated at Reed College in Portland, Oregon,
where he graduated Phi Beta Kappa with a degree in French literature.
He currently lives in Coconut Grove, Florida, with his wife, publicist
Barbara Seldin. His hobbies include biking and sailing.