Judith Choate is a writer, chef and pioneer in the promotion of American food. Known for her flair with food preparation and presentation, Judie owned and operated a retail bakery, food shop and catering business, MOM’S MEALS, INC. (doing business as MOM and MOM, TOO) in New York City until 1985. She has also worked in the field of menu and restaurant development as a consultant to companies ranging from Heinz and national restaurant chains to small airlines and health food shops. Additionally, Judie has worked as a project and recipe developer and food stylist for companies as diverse as Perdue Foods, Inc. and McCann’s Irish Oatmeal.
Judie has authored or co-authored over 100 books, among them The Gift Giver’s Cookbook, first published by Simon & Schuster in 1970, Hot! (Crown 1992), Great American Pie Book (Simon & Schuster 1992, named one of the best cookbooks of the year by People Magazine) and The Ubiquitous Shrimp (Little Brown 1994). She was Dean Fearing’s collaborator on the two Mansion on Turtle Creek cookbooks as well as writer/editor for Arlene Feltman Sailhac’s DeGustibus at Macy’s cookbook series.
Among her many other efforts are Rebecca Woods’ The Splendid Grain (William Morrow 1997) which won both the IACP and James Beard awards for best cookbook of the year; Charlie Palmer’s Great American Food (Random House 1998, reissued, Ten Speed Press 2003), Charlie Palmer’s Casual Cooking (William Morrow 2001) and The Art of Aureole (Ten Speed Press 2003); The French Culinary Institute’s Healthy French Cooking (Rodale 1998); Raji Cuisine (Harper Collins 2000); The Tribeca Grill Cookbook (Villard Books 2000); Mastering Simplicity with Chef Christian Delouvrier (John Wiley 2004); Cooking With Spirit with Don Pintabona (Random House, 2005).
The most recent book under her own name, HOMEMADE (Clarkson Potter), was published in 2004. Recently published books include New American Kitchen Classics featuring Second Day Dishes with Chef David Burke (Random House), Cooking at Molyvos with Chef Jim Botsacos (Broadway), Twenty Five Years at DeGustibus at Macy’s with Arlene Feltman Sailhac (Stewart, Tabori & Chang), and The Kellogg’s Cookbook (Bulfinch). 2007-08 brought Fundamentals of Classic French Cooking for The French Culinary Institute (Stewart, Tabori & Chang), winner of the 2008 James BeardFoundation award for best professional cookbook , Welcome to Michael’s with Michael McCarty (Bulfinch), and A Year in Chocolate with Chef Jacques Torres (Stewart, Tabori & Chang), and Dining at Delmonico’s (Stewart, Tabori & Chang) for Delmonico’s restaurant. In 2009, Fundamentals of Classic French Pastry for The French Culinary Institute (Stewart, Tabori & Chang) and Cooking For a Vegan Life with Chef Michael Wafelbakker. 2010 will bring Fundamentals of Bread Baking for The French Culinary Institute, The Reader’s Cookbook for Red Rock Press, Milk and Cookies for Chef Tina Casaceli (Chronicle Books) and a book for Shinsei Restaurant. She is also at work on projects of her own with her husband, photographer Steve Pool.
In addition, through her company, Custom Cuisine, Judie works as a consultant in product development, most specifically creating lines (both recipes and actual production) of restaurant quality specialty food products and entrées for commercial distribution as well as in marketing, restaurant development, and culinary presentations. In this capacity, she has been consultant to such internationally-known chefs as Charlie Trotter, David Burke, and Charlie Palmer as well as to companies such as Heinz, Starbucks and Costco.