Amy Vogler is a food writer, freelance producer of over twenty-five cookbooks, with an extensive background in recipe testing, development and writing, as well as a producer of food programming for public-television.
Magazines,
Apps and Web
Sonoma Magazine
Contributing Writer
To Your Health (also reprinted in The Press Democrat, Santa Rosa)
Remembering Kathleen Weber (Sonoma Magazine online, also reprinted in Petaluma Argus-Courier)
Top of His Game, Chef Marcellus Coleman
Simple Feast US and DK
Contributor
One True Vine Magazine
Recipe editing
Spoiled to Perfection
Consulting producer of food content
Cookbooks
I have worked on over twenty-five cookbooks with responsibilities ranging from recipe development, testing, and writing, to photo shoot planning and organization.
Some of my co-writing credits include: Della Fattoria Bread by Kathleen Weber, Bouchon Bakery Cookbook by Thomas Keller and Sebastien Rouxel, Mourad: New Moroccan by Mourad Lahlou, Ad Hoc at Home and Under Pressure by Thomas Keller, and Serious Barbecue by Adam Perry Lang.
“[her] recipe writing and testing ... detail-obsessed, feisty, clearheaded, rock-solid, great palate, funny...”
Video & Television Projects
Video projects as line producer include Joanne Weir's Plates & Places and Cooking Confidence, Jacques Pépin's Essential Pépin Techniques Video (included with cookbook), and Made in Spain with José Andrés (also cooking segment producer).
Other television credits include associate producer for Chef's Story, an interview and cooking show featuring twenty-seven of America's most celebrated chefs including Lidia Bastianich, Anthony Bourdain, Tom Colicchio, and Bobby Flay.
“... Amy Vogler is a one woman wonder”
Consultant
Prior to developing a career in cookbook production and food television, I worked in commercial post-production for ten years in New York and San Francisco.
Beltane Ranch
Event coordinator
Ketchum Advertising
Recipe testing, editing, writing, and development
The Kitchen
Our 320 square foot kitchen was designed with home cooks and chefs in mind. There are two islands and large countertops in absolute black granite with a leather finish, a designated bar area with pull out storage and refrigeration, and a zone topped with polished carrara marble just for baking. Appliances include a Blue Star 36” RNB range in signal orange and a proline hood, KitchenAid french door refrigerator, pullout refrigerator drawers, and dishwasher, as well as a Rofco B5 stone oven. Ample pantry and drawer space were sized with organization and function in mind.
For availability and pricing please email amy.vogler@gmail.com
Featured on houzz.com and May/June 2020 issue of Sonoma Magazine
