Sonoma's Wolfert subject of new biography

One of Sonoma's most notable chefs, Paula Wolfert, will be the subject of a new biography to be released later this year, according to an article in the New York Times. “Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life” is written by Emily Kaiser Thelin, Wolfert's former editor at Food and Wine and a Berkeley resident.

The biography will be interwoven with about 50 recipes from Wolfert's many books and columns, which include “Mediterranean Grains and Greens,” “The Cooking of Southwest France” and “Couscous and Other Good Food from Morocco.”

The new book, and Wolfert herself, are the subject of an article in the March 21 New York Times reprinted online here. Among the points presented by writer Kim Severson:

“It would be hard to overstate the importance of Ms. Wolfert's work, which introduced couscous and other classic Mediterranean dishes to generations of cooks. The New York Times food writer Craig Claiborne called her “one of the leading lights in contemporary gastronomy.” She made Alice Waters fall in love with chicken cooked with preserved lemons and olives in a tagine, and primed America for the Middle Eastern flavors of Yotam Ottolenghi, who remains a fan. The British chef Fergus Henderson chose her cassoulet as his favorite recipe of all time.”

Wolfert, now 78, was diagnosed with Alzheimer's several years ago and threw herself into events to help raise funds for Alzheimer's research. Her husband is crime writer William Bayer, and they have two children – but it's her approach to cooking and her recipes that are her greatest legacy.

Read the complete article here.