Tara Duggan is a James Beard award–winning journalist and cookbook author. A staff food writer at The San Francisco Chronicle, Tara has published work in Food&Wine, the New York Times, Chicago Tribune, and Denver Post.

Trained as a chef at San Francisco’s California Culinary Academy, Tara has written several cookbooks, including Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed, 2013) and The Blue Bottle Craft of Coffee (Ten Speed, 2012).

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