Smart. Sassy. Well-informed. Journalist, book author, blogger, editor, cook, and teacher Stephanie Rosenbaum is one of the Bay Area's liveliest food & lifestyle writers.

Who's making the city's best doughnuts? Can a pie therapist cure your fear of pie-ing? What's a Buddha's hand? Nettles, quince, and pomegranate molasses: the best stuff you're not eating? Rabbit pizza? Really?

With over 15 years' experience as a professional writer and editor, she'll answer all your questions and more with wit, style, and exuberance. Whether you're looking for a editorial writer, a blogger for your business or publication, or an editor to polish your project, take a look through Stephanie's work today. It's all delicious!

A longtime Bay Area resident, Stephanie Rosenbaum began writing about food in 1994 as the lead restaurant critic for the San Francisco Bay Guardian. Since then, she has been the lead restaurant critic for San Francisco magazine, the Bay Area restaurants editor for Citysearch, a cookbook editor at Chronicle Books, a project editor for the guidebooks department at Time Out New York, and a writer for Chow, Vegetarian Times, Time Out New York, Williams-Sonoma, Edible Brooklyn, KQED, sf360, Priority, Bay Times, Bay Area Reporter, and Where SF. She is the author of four books and has contributed to many other cookbooks and travel guides.

Her home cooking and gardening column, Table Ready, was nominated twice for a James Beard Journalism Award. Currently, she writes a weekly food column for KQED's Bay Area Bites as well as the Notable Edibles section for Edible East Bay.  She writes frequently about urban farming, artisanal products, organic agriculture and sustainability issues, homesteading, cookbooks, food preservation, and home baking. She has taught both food writing and cooking, and been a seasonal cooking demonstrator at farmers' markets across the country. She has a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems at UC Santa Cruz and an English degree from Princeton University.