Cheese (Williams-Sonoma): The Definitive Guide to Cooking with Cheese
Georgeanne Brennanis an acclaimed food writer who also runs a vacation cooking school in a medieval village in Haute Provence, France. Her many cookbooks include the award-winningFood and Flavors of Haute ProvenceandAperitif,as well asSavoring Francein the Williams-Sonoma Savoring series. Georgeanne writes features for theSan Francisco Chronicle'sfood section and is a regular contributor toFine CookingandBon Appétit.She lives with her husband on their small farm in Northern California. They have four children.