Bio:

Abigail Johnson Dodge

Is a Seasoned and successful cookbook author and contributing editor at Fine Cooking, where she founded the magazine’s test kitchen.  The author of five popular cookbooks, Dodge’s The Weekend Baker (W.W. Norton, 2005), had the honor of being named one of the “Top Ten Cookbooks of the Year” by Food and Wine magazine as well as being named an IACP Cookbook Finalist.  She was also a contributor to Savoring America (Oxmoor House, 2002), which was nominated for a James Beard Award and received the prestigious Ben Franklin Award.  In addition to regular appearances on TV and radio, Dodge teaches classes and seminars at cooking schools around the country, belongs to several food associations including The International Association of Culinary Professionals and the American Institute of Wine and Food, and serves on the National Cutco Culinary

Advisory Board. Visit Abby’s website at http://abbydodge.com/.