Joe Ray
Joe Ray is a cookbook author, recipe tester and developer, and food and travel journalist. A former line cook, he works with chefs to tell their stories and translate their food into recipes that home cooks can understand and enjoy. Joe’s writing and photography have appeared in The New York Times, The Guardian, Agence France Presse, Paris Match, Food & Wine, The Wall Street Journal, and many other publications. In 2009, he won travel writing’s top award, the Lowell Thomas Travel Journalist of The Year. During a decade in Paris, he reviewed restaurants for the website of Francois Simon, the most feared food critic in France.
Joe co-authored the 2015 cookbook Sea and Smoke, which won a Gourmand Award and was called “site-specific poetry” by The Seattle Times. He’s reviewed kitchen gear and cookbooks for Wired since 2011 and has been a James Beard Foundation Book Award judge.
Joe Ray
Joe Ray is a cookbook author, recipe tester and developer, and food and travel journalist. A former line cook, he works with chefs to tell their stories and translate their food into recipes that home cooks can understand and enjoy. Joe’s writing and photography have appeared in The New York Times, The Guardian, Agence France Presse, Paris Match, Food & Wine, The Wall Street Journal, and many other publications. In 2009, he won travel writing’s top award, the Lowell Thomas Travel Journalist of The Year. During a decade in Paris, he reviewed restaurants for the website of Francois Simon, the most feared food critic in France.
Joe co-authored the 2015 cookbook Sea and Smoke, which won a Gourmand Award and was called “site-specific poetry” by The Seattle Times. He’s reviewed kitchen gear and cookbooks for Wired since 2011 and has been a James Beard Foundation Book Award judge.