Amy Sherman

Author Profile

Amy Sherman is as passionate about food as she is about writing. Her parents say as a baby when taken to restaurants she ate pats of butter and cried until given a bone to gnaw on. Not much has changed since then.

She spent many years as a strategic marketing professional, including four years as a branding and naming consultant at Landor Associates. While still working with corporate clients, she started writing about food because all her friends and family were constantly asking her where and what to eat. Not long after Forbes chose her blog, Cooking with Amy, as one of the top five best food blogs, praising her writing as “smart, cozy and witty.” Since then her blog has been featured and her recipes reprinted in many newspapers and magazines in the U.S. and the world.

She is author of Williams Sonoma New Flavors for Appetizers, WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. The guidebook, San Francisco: The Unknown City devoted a full page to her restaurant picks. She has also written trend pieces for Epicurious and Cool Hunting, a leading trend spotting web site. In 2010 she contributed to two books,  Creating A Meal You’ll Love and ThinkFood: Brain Healthy Recipes.

In addition to regularly updating her blog, Amy is the San Francisco editor at, regularly writes for Amy & Amy Between Bites, a culinary travel blog on and is a frequent guest contributor to Epi Log, the blog and to Cheers magazine. For six years she wrote restaurant reviews for SF Station  She was contributing editor for Glam, and a founding contributor to the Bay Area Bites blog on, a PBS affiliate station. 

In 2006 she served as editor at the Dannon Kitchen, where she posted articles, photos and 13 original recipes. In 2007 she served as spokesperson for Dannon All Natural yogurt during Passover. In 2008 she developed a recipe book for Frisper vacuum sealer by Oliso. Amy works with many other corporate clients as a recipe developer with a focus on recipes for home cooks. She has also judged many food contests and awards including the the National Beef Cook-Off, IACP Bert Greene Awards, the Shuck & Swallow Challenge, the Chocolate Salon Awards and the Tasty Awards.

She recently served on board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals and the International Association of Food, Wine and Travel Writers. She has also spoken and moderated panels at numerous food, travel and blogging conferences.


Cookbooks by Amy Sherman