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Jeff Koehler is an American writer who divides his time between Barcelona, Menorca, and North Africa. Phaidon will publish his 8th book in May 2023.
His books have won a James Beard Award, two International Association of Culinary Professionals (IACP) awards (including for best literary food writing), and various Gourmand “Best in the World” awards, been chosen as an Editors’ Choice for the New York Times, Book of the Month Club selections, and paperback of the week in the Guardian, shortlisted for the Guild of Food Writers Award, given a starred review in Kirkus, and made year-end “best” roundups in large and eclectic number of publications, including the New York Times, Wall Street Journal, National Geographic Traveller, NPR’s “Here and Now,” Science, Nature, CS Monitor, Smithsonian, Mother Jones, Entertainment Weekly, Eater, and Bustle. English editions have been published in the US, Canada, UK, India, and Australia. They have been translated into Tradition and Simplified Chinese, Arabic, Korean, and German.
His writing has appeared in a wide range of publications, including NPR, the Washington Post, Saveur, Food & Wine, Fine Cooking, Eating Well, Taste, Eater, Gourmet, National Geographic, Wall Street Journal, Times Literary Supplement, Tin House, Afar, South China Morning Post, Dwell, and so on.