Susan Herrmann Loomis

SUSAN HERRMANN (formerly Loomis), BIOGRAPHY www.dancingtomatoes.com Please join me in my new venture. www.dancingtomatoes.com, as I take you on a culinary journey into the world of food, tradition, culture and sustainability. I am a France-based, award-winning author with fourteen books to my credit, as well as a professionally trained chef and cooking school proprietor, and a frequent lecturer on the history of French gastronomy. Originally from Seattle, Washington, I moved to France in the early 1980's to study cooking, stayed on to open a restaurant, and then to work with Patricia Wells on her first book, THE FOOD LOVER'S GUIDE TO PAIRS. I returned to live in France again in 1993, and opened my cooking school in 2001. Included among my books are THE GREAT AMERICAN SEAFOOD COOKBOOK, FARMHOUSE COOKBOOK, CLAMBAKES AND FISH FRIES, FRENCH FARMHOUSE COOKBOOK, ITALIAN FARMHOUSE COOKBOOK, (all Workman Publishing, Inc.) and ON RUE TATIN (Broadway Books. 2001) a narrative about my life in France, with recipes, which won the IACP best literary food book for 2002. It was followed by a sequel, TARTE TATIN (Harper Collins UK, 2003), by COOKING AT HOME ON RUE TATIN, (William Morrow, May 2005)and most recently by NUTS IN THE KITCHEN (William Morrow 2010), FRENCH GRILL (Countryman 2018). PLAT DU JOUR (Countryman 2020). I have contributed to many newspapers and magazines including COOKING LIGHT, METROPOLITAN HOME, THE NEW YORK TIMES, GOURMET, and BON APPETIT, and have appeared on Good Morning America (ABC), Home Matters, Epicurious/Discovery, The Splendid Table with Lynn Rosetto Kasper" (MPR); "Food Talk with Arthur Schwartz" (WOR); and "Good Food Hour with Evan Kleinman" (KSRO); My cooking school in Louviers, Normandy and in Paris is a cultural and hands-on culinary program is on indefinite hiatus. I am currently offering an online cooking and culture program www.dancingtomatoes.com where I bring you into my community, unlocking the world of cooking and tradition with simple, local, seasonal keys. It’s warm, it’s rich, it’s delicious.