Shorter bio / 110 words
Jill Silverman Hough is a cookbook author, food and wine writer, recipe developer, cooking teacher, and food photographer. She’s been published in magazines includingBon Appétit, Cooking Light, Clean Eating, andFine Cooking, where she’s the drinks editor. And she creates recipes for brands and commodity boards, too, including the National Pork Board, the California Milk Advisory Board, Lindsay Olives, Annie’s Homegrown, Circulon, and Anolon. Her cookbooks include100 Perfect Pairings: Small Plates to Enjoy with Wines You Love, 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love, The Clean Plates Cookbook, and Skinny Bitch in the Kitch, a New York Times best seller. For more, visit
Longer bio / 269words
Jill Silverman Hough is a cookbook author, food and wine writer, recipe developer, cooking teacher, and food photographer.
“Food and eating are two of my favorite things in life,” she says, “and I feel crazy-lucky to make my living celebrating them.
Her cookbooks include 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love—each chock-full of delicious, doable recipes that make food and wine pairing fun, friendly, and absolutely unintimidating. Other projects include co-authoring The Clean Plates Cookbookand developing the recipes for Skinny Bitch in the Kitch, a New York Times best seller.
Her writing and recipes have been published in magazines including Bon Appétit, Cooking Light, Napa Sonoma, Clean Eating, and Fine Cooking, where she’s drinks editor.
And she creates recipes for brands and commodity boards, too, including the National Pork Board, the California Milk Advisory Board, California Sweetpotatoes, Lindsay Olives, Annie’s Homegrown, Circulon, Anolon, Robert Mondavi Winery, and Grgich Hills Estate.
Last by not least, she teaches cooking to home chefs around the San Francisco Bay Area and beyond. Her classes are jam-packed with energy, enthusiasm, and immediately-useful information—plus, of course, delicious food.
Jill’s background includes a dozen years as an advertising copywriter at agencies in New York, Los Angeles, and San Francisco. She launched her food career by opening a small cafe in Sausalito, which she ran for five unforgettable years and where she made—among other things—the world’s best chocolate chip cookies.
You can read Jill’s blog at follow her on Facebook, Pinterest,Twitter, and Instagram.
Page 1 of 2 / Updated 9/6/16