Headed toward a doctorate in philosophy, Victoria Wise took a left turn instead, cooking her first-ever meal at Chez Panisse in 1971. In 1973, she opened Pig-by-the-Tail Charcuterie, a shop that both helped define Berkeley’s emerging “gourmet ghetto” and made Berkeley the epicenter of culinary innovation. Her Bold Food: A Cookbook of American Cuisine and How It Came to Be is her seventeenth cookbook. She lives in Oakland.
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