Arthur L. Meyer

Author’s Biography Arthur L. Meyer is a restaurant and bakery consultant who has cooked professionally since 1963. He has taught cooking internationally, is considered an expert on world cuisines, and has achieved Master status in baking. He opened a specialty bakery in 1983, which became the subject and name of his first cookbook, Texas Tortes [University of Texas Press, 1997]. Texas Tortes has recently been re-released in paperback [University of Texas Press, 2010]. Art has written five additional cookbooks including Baking Across America [University of Texas Press 1998] and co-authored the Appetizer Atlas [John Wiley and Sons, Inc., 2003] which won Best in the World from Gourmand Cookbook Awards in 2003. The Appetizer Atlas has been his best seller and has become a mainstay in many professional kitchens. Its popularity can be attributed to its detailed research on the cuisines of the world and due to the popularity of appetizers and small bites with home cooks and chefs alike. Recently released was Art’s fourth book, Corsican Cuisine [Hippocrene Books, Inc., 2010] and his fifth cookbook was just released in spring 2011, Danish Cooking and Baking Traditions [Hippocrene Books, Inc.2011]. The Houston Chef’s Table- Restaurant Recipes from a Great American Food City [Globe Pequot Press] is scheduled for release in October 2012, and he is completing a manuscript for Globe Pequot Press as part of their “how to open a business” series entitled How to Open and Operate a Restaurant in partnership with Jon M Vann. Art resides in Austin Texas where he had been a Lecturer in Organic Chemistry for 14 years at the University of Texas, and continues to teach chemistry at the community college.