Cobbs, Katherine

Katherine Cobbs left her job at National Geographic for culinary school on the West Coast in order to combine her love of food with her passion for writing. For two decades, she has written and developed recipes for magazines and books, collaborating with James Beard Award winners, including Chef Frank Stitt on his two cookbooks, Frank Stitt's Southern Table and Frank Stitt's Bottega Favorita, and Chef Chris Hastings on The Hot and Hot Fish Club Cookbook. She also served as Chef Todd English's editor on Cooking in Everyday English. She resides in Birmingham, Alabama, with (like Martina) her hu...