Books I've Worked On

  • The Surreal Gourmet Bites, Blumer (Chronicle Books)
  • The Big Book of Fish and Shellfish, Thompson (Chronicle Books)
  • Baking at Home with the Culinary Institute of America and Cooking at Home with the Culinary Institute of America (Weldon-Owen)
  • The Essential Baker, Bloom (Wiley)
  • Taming the Flame, Karmel (Wiley)
  • How to Cook Everything: Bittman Takes on America's Chefs, Bittman (Wiley)

Recipe Clients

  • The Almond Board of California
  • Perrier
  • Driscoll's Berries
  • The Mushroom Council
  • Napastyle
  • The Honey Board
  • Kikkoman
  • Torani
  • California Dried Plums
  • Weber Grills

 
 
 

Ann Martin Rolke is a culinary consultant and a graduate of the Culinary Institute of America and Duke University.

She has worked extensively in the food world in restaurants, test kitchens, food marketing, publicity, copyediting, and writing. She has cooked at Red Sage in Washington, DC; Bread Alone Bakery in Woodstock, NY; and at BIX and Mecca in San Francisco. Ann worked for over four years at Ketchum in San Francisco, in the test kitchen and in the food marketing department, helping to promote the food products of clients as diverse as Kikkoman International, Inc., the Almond Board of California, and the National Potato Promotion Board.

She has most recently developed recipes for companies such as Perrier and Driscoll’s and copyedited the 8th edition of The Professional Chef for the Culinary Institute of America. She also writes for Edible Sacramento magazine and writes Sacatomato—a site about food and eating in Sacramento, CA, where she lives with her husband and daughter.

 

 

 

  
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