|Born||Laurie Gail Goldrich
c. 1956 (age 62–63)
New York City
|Education||The Culinary Institute of America|
|Genre||Children’s books, Food writing|
Bruce Wolf (m. 1984)
Education and early career
Wolf graduated from the Calhoun School in Manhattan and The Culinary Institute of America, worked as a chef and caterer, and as food editor for Mademoiselle and Child for 18 years. Wolf and her husband moved from New York to Portland in 2008.
Wolf has written several children’s books. Candy 1 to 20 (photography by her husband Bruce), which teaches children to read and count numbers with photographs of candy, received a Kirkus Reviews writeup that noted its “transformation of the familiar into the sweetly surprising”, and a review from Publishers Weekly that called it an “especially kid-friendly approach to counting”.
Her 2014 Portland, Oregon Chef’s Table was described as “both as a cookbook and a restaurant guide”, and a “powerful tour of Portland’s current restaurant scene“. The book contains a full chapter on brunch, a uniquely prominent facet of Portland’s restaurant scene.
Her crowdfunded 2015 cookbook Herb: Mastering the Art of Cooking with Cannabis was coauthored with Melissa Parks, a graduate of Le Cordon Bleu in Minneapolis. It has been noted as one of the first pertaining to cooking with cannabis after legalization in several U.S. states. A National Geographic review said it rose to the challenge of improving on existing edibles lore that “just doesn’t taste very good”, and a New Republic review, while calling it an “ambitious attempt to bring together the weed brownie set and the dinner party set” that “aims to do for weed what Julia Child did for French cuisine” was somewhat critical of its “murky positioning somewhere between ‘basics’ and ‘cuisine'”, with short headnotes and a lack of focus on kitchen fundamentals for novice chefs.
- Wolf, Laurie; Abrams, Pam (2008). The only bake sale cookbook you’ll ever need : 201 mouthwatering, kid-pleasing treats (first ed.). HarperCollins. ISBN 0061233838.
- Wolf, Laurie (2010). The Do It Myself Kids’ Cookbook: Nothing Hot, Nothing Sharp. Downtown Bookworks. ISBN 1935703099.
- Wolf, Laurie (2010). Recyclo-gami : 40 crafts to make your friends green with envy!. Running Press Teens. ISBN 9780762440528.
- Wolf, Laurie (2011). The Lonely Sock Club. Simon and Schuster. ISBN 9781935703068.
- Wolf, Laurie (2012). Boy-Made. Simon and Schuster. ISBN 9781935703280.
- Wolf, Laurie (2012). Crafty Princess. Simon and Schuster. ISBN 9781935703426.
- Wolf, Laurie (2012). Portland, Oregon Chef’s Table: Extraordinary Recipes from the City of Roses. Lyons Press. ISBN 0762778105.
- Wolf, Laurie (2014). Food Lovers’ Guide to Portland, Oregon (first ed.). Globe Pequot. ISBN 0762792132.
- Wolf, Laurie (2015). Food Lovers’ Guide to Seattle. Globe Pequot. ISBN 0762796634.
- Wolf, Laurie; Parks, Melissa (2015). Herb: Mastering the Art of Cooking with Cannabis (first ed.). Inkshares. ISBN 1941758258.
- Wolf, Laurie (2016). Cooking With Cannabis. Quarry Books. ISBN 9781631591167.
Neal Pollack (September 7, 2015), Magical freedom in Oregon: Reveling in pot parties and endless possibility, The Cannabist
“Laurie G. Goldrich Weds Bruce Wolf, Photographer”, The New York Times, June 10, 1984
William L. Hamilton (January 15, 1998), “Photographers at Home; Living Lens: Self-Portraits Of Home”, The New York Times
Grant Butler (July 9, 2012), “Cookbook review: ‘Portland, Oregon Chef’s Table’ by Laurie Wolf”, The Oregonian
Chris Onstad (August 9, 2012), “Kitchen Confidential: Portland’s Best Kitchens Give Up Their Secrets in Portland, Oregon Chef’s Table”, Portland Monthly
Kayo Lackey (August 16, 2012), Q&A with Laurie Wolf, Author of ‘Portland, Oregon Chef’s Table’, Oregon Public Broadcasting
“Book review: Candy 1 to 20 by Laurie Wolf, Pam Abrams, photographed by Bruce Wolf”, Kirkus Reviews, November 23, 2011, archived from the original on August 5, 2016
“Book review: Candy 1 To 20–Laurie Wolf and Pam Abrams, photos by Bruce Wolf”, Publishers Weekly
Kate Williams (August 12, 2012), “‘Go Home Thomas’ Egg and Sausage Sandwich”, Serious Eats (website)
Farha Ternikar (2014), Brunch: A History, Rowman & Littlefield, p. 105, ISBN 9781442229433
Marian Bull (December 9, 2015), “Mastering the Art of Stoned Cooking: A new cookbook aims to do for weed what Julia Child did for French cuisine”, The New Republic
Rebecca Rupp (March 15, 2016), “Brownies or Blunts, Marijuana Experimentation Is On”, National Geographic
“He reforms pot laws; She’s a cannabis chef”. Cannabist Show. July 10, 2015. Event occurs at 15:00. The Denver Post. Retrieved 2016-06-05.
Elise McDonough (February 11, 2015), “Psychedelicatessen: Cannabis Chocolate Threesome”, High Times
Melanie Sevcenko (June 2, 2016), “Age of the edibles awaits Oregon cannabis lovers as state changes law”, The Guardian
Laura Rillos (February 23, 2016), Marijuana packaging, labeling workshop draws big crowd in Portland, Portland, Oregon: KPTV News
Gil Shefler (May 1, 2013), Meet restaurateur Lisa Schroeder, Portland’s unofficial Jewish mother in chief, Jewish Telegraphic Agency
- Laurie & MaryJane
- Author profile at Serious Eats
- Laurie Wolf’s recipes at Oregon Public Broadcasting