25 Essentials: Techniques for Grilling Fish
Karen Adler is a food writer, culinary instructor, and publisher. As a culinary instructor, Adler specializes in outdoor cooking—fish, game, meat, and vegetables. She has taught at more than a dozen institutions and venues, including Viking Culinary Centers, A Southern Season in Chapel Hill, Central Market Cooking Schools in Texas, Cooks of Crocus Hill in Minneapolis/St. Paul, KitchenArt in West Lafayette, Indiana, and Copia in Napa, California. She has written for numerous publications includingQmagazine,Backyard Living, Barbecue Today, Cooking Pleasures, and theSt. Louis Post-Dispatch. She has appeared on local and national television and radio. Adler has authored or co-authored more than 14 books with 9 titles specializing in barbecue.With co-author Judith Fertig, Adler has been a spokesperson for the Catfish Institute and the Propane Educational and Research Council. She has been the guest chef at the Seattle Grillfest, Charlie Trotter’s To Go Chicago, Traverse City Culinary Fest, and the American Royal International Barbecue Contest. She is a founding member and former president of Les Dames D’Escoffier, Kansas City Chapter. Adler is also the past vice president of the National Barbecue Association, having served as its Awards of Excellence founder and chairman.She is the president and owner of Pig Out Publications, Inc., a specialty barbecue books wholesaler. She lives in Kansas City, Missouri.No Bio