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Adeena Sussman divides her time between Tel Aviv and New York and is writing an Israeli cookbook to be published by Avery Books in 2019. She is also the author of Tahini, and co-author of ten cookbooks including the New York Times #1 best-selling Cravings by Chrissy Teigen and its upcoming sequel.
How long have you been working as a food author/blogger?
I have been working in the food world for almost twenty years! I have worked for a food magazine - both as an editor and writer, a cooking instructor, a brand ambassador, a food product developer, a caterer, a food stylist, and a personal chef. I think that I have tried everything! Not all of it was for me but I am so glad I dipped my toe in every pool before finding my comfort zone as a cookbook author and co-author.
Before my culinary career, I was a TV programmer at Channel 2 back when one of its franchisees, Tel Ad, was based in the Jerusalem Theater! I used to have a joke that I got to shop for TV shows and and watch TV for a living!
Spring Salad with Herbs and Cabbage
What inspired you to enter the culinary world as a writer?
Chicken with Stone Fruit
What is the best part about working in your industry?
What is something that people might not know about the day-to-day duties of a food author?
Fabulous Flavors of Chanukah Cooking Demo with Adeena Sussman at Zabar's
What is unique about being a food author and blogger in Israel?
Is there anything else you'd like to tell us about what you do?
I have co-authored several New York Times best-selling cookbooks, including Cravings by Chrissy Teigen and The Sprinkles Baking Book with Candace Nelson. My first solo cookbook, Sababa: Fresh Israeli Cooking, comes out next spring and I am PUMPED!!!