Tara Duggan is a James Beard award–winning journalist and cookbook author. A longtime staff writer and The Working Cook columnist at the San Francisco Chronicle, Tara has published work in the New York Times, Food&Wine, Sunset, Chicago Tribune, Denver Post, Toronto Star, and California. Her books include Root to Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed, 2013), The Blue Bottle Craft of Coffee (Ten Speed, 2012), The Working Cook and Waffles. Tara did a cooking segment on the nationally broadcast CBS Early Show and teaches cooking classes at San Francisco’s Ferry Plaza Farmers Market.
Tara is a graduate of the California Culinary Academy and UC Berkeley and lives in San Francisco with her husband and daughters. For more details on Tara’s work background, please see LinkedIn.
Articles about Tara and her work:
“Cornmeal-Bacon Waffles with Thyme-Infused Maple Syrup.” Leite’s Culinaria tests out Tara’s new Waffles Cookbook: “Ever done a face-plant in a stack of waffles? Neither had we–until we encountered this waffle recipe with thyme-infused maple syrup.”
“Waffles Author Tara Duggan on Writing, Cooking, and Feeding a Hungry Family.” An interview on the Weldon-Owen blog.
“A Mexican Feast with Artisanal Technique.” Kim Severson of the New York Times gets coached by Tara in a cooking competition and uses her recipes for carnitas and salad dressing.
“Accessories for Cooks Who Collect and Share.” Florence Fabricant reviews Tara’s project Pretty Pantry Gifts in the New York Times.
“A New Book from a Working Cook.” Stacy Finz writes about Tara’s experiences writing the The Working Cook cookbook as a new mom and columnist at the San Francisco Chronicle.