Authored Works
Wohl's most recent work is the James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs, by Kit Wohl, Foreword by Martha Stewart. As the James Beard Foundation celebrates their 25th anniversary, this lush volume compiles the recipients of the prestigious Outstanding Chef Award, featuring a profile of each winner by author Kit Wohl, along with sumptuous recipes, photography and a foreword by Martha Stewart. From Wolfgang Puck to Tom Colicchio, discover the culinary philosophy and passion behind each prizewinner s path to the kitchen, all contained in a beautiful collector's piece. An inspiration for a generation of chefs, James Beard set the standard through his cooking, teaching, consulting, writing, and media appearances. In honor of Beard s unrivaled legacy as the father of the gourmet movement, the James Beard Foundation established the annual James Beard Awards, which recognize excellence in food, beverage, and other culinary industries.
P & J's Oyster Cookbook
The Sunseri family asked her to write and photograph The P&J Oyster Cookbook, awarded Cookbook of the Year by New Orleans Magazine in 2009. The P&J Oyster Cookbook is a collection of more than 120 oyster recipes provided by chefs who revel in cooking the luscious bivalve plucked from the Gulf of Mexico. Featuring recipes from legendary New Orleans restaurants such as Commander's Palace, Galatoire's, Mother's, and Dickie Brennan's Bourbon House, this beautifully photographed volume by Wohl also includes favorite recipes handed down through several generations of the P&J Oyster Company's owners, the Sunseri family.
New Orleans Classic Series:
Also released in Spring 2012, is fifth in her Classic series, New Orleans Classic Brunches with a special French Quarter Festival edition. She created the concept, marketing strategy, designed, authored and photographed the Classic cookbook series, each 96-pages with 50 recipes. "New Orleans Classic Desserts," 2007 led to Classic Appetizers, and Classic Seafood quickly following in 2008. Classic Gumbos & Soups, 2009 was named Gourmet magazine's Cookbook of the Month. The concept and design has been exported to 12 other cities.
Reviews:
“This book is irresistible: it’s hugely appealing to anyone who like to laugh while learning, it is a feast for the eyes, the recipes are easy to understand, and they work! My kind of book.” –Jeremiah Tower
“The book reads like a series of short stories, the photographs are so wonderful you want to lick them, and the dishes themselves will bring you to your knees in joy. It just doesn’t get any better than this!” –Linda Ellerbee
“Any time you need reassurance about the state of New Orleans, you can renew your faith at the city’s world-famous restaurants, or, equally as reviving, simply look through and cook from Kit Wohl’s mouth-watering book." -Lily Binns, Saveur Magazine
"Savoring these treasured New Orleans recipes is almost as good as being there again. Close your eyes and experience the city. Heaven on your tongue." - Sue Grafton
In 2005, Wohl authored the Arnaud's Restaurant Cookbook for the famous restaurant. The award-winning book spans 224 pages of the restaurant’s famed cuisine, and features photography by David Spielman.
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