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Amy Sherman
Attended UC Santa Cruz
Lives in San Francisco, CA
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Amy Sherman

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Chefs share their first time!
This year the Napa Truffle Festival Master Chefs share their favorite truffle memories and dishes. With intense and unique aroma and flavor, it’s no wonder that chefs can’t forget their first time. The festival is a great opportunity to discover and indulge in this exquisite ingredient. Popular with all kinds of foodies, there’s …
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As we look forward to a new year, we're already hungry for these emerging dessert trends for 2017 from a few of our fave pastry chefs.
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I’m pretty sure the first time I had caviar was at a wedding. It was years before I ate it again. I was in the lobby of an opera house in ...
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My latest story, reasons to Victoria BC in Marin magazine
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The results of Dong Po-palooza!
I have a confession to make. I don't always test recipes from cookbooks I review or even recommend. Why? Because I don't generally follow re...
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Need a new drink? Here are some of our favorite new fall cocktails that will have you jettisoning your usual for the unusual.
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The Scientific Truffle Growing Seminar, held on day one of the Napa Truffle Festival is one of the premier ways of learning how to get into the business of growing truffles. Yes, truffles are cultivated, not just hunted for in the wild. In fact, 95% of truffles in France are …
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I can’t seem to get enough crab this season. Dungeness crab is only about $7 a pound or so at local markets. I think I’m starting to get...
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Amy Sherman

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As we look forward to a new year, we're already hungry for these emerging dessert trends for 2017 from a few of our fave pastry chefs.
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Amy Sherman

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Are you still shopping? That's ok! I've got a few recommendations for things I really like. I hope you will too... 1. For the cook wh...
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A foodie travel book about Spain
Author Matt Goulding is in love with Spain, and it shows. It’s where he has a home with his Spanish wife and where he has the perfect “in...
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I love lemons! Especially preserved lemons.
Earlier this year I received a lovely batch of lemons from Limoniera Ranch. They were so perfect I knew I wanted to preserve them. Preserv...
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Work
Occupation
Writer
Employment
  • Writer, present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
San Francisco, CA
Previously
California - Santa Monica, Firenze
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I'm a food blogger, writer and recipe developer
Introduction

Amy Sherman is a San Francisco–based food writer, recipe developer, and restaurant reviewer. She was most recently editor at BlackboardEats and is author of Williams-Sonoma New Flavors for Appetizers, Wine Passport: Portugal, A Microwave, A Mug, A Meal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book. 

Amy is best known as creator of the award-winning food blog Cooking with Amy, chosen early on as one of the top five food blogs by Forbes. She is currently the food expert for YellowPages.com in San Francisco. She has also written for Fodors.com, FoodNetwork.com, KQED’s blog Bay Area Bites, for the Epicurious blog Epi Log, and was contributing editor of the Glam food blog as well as the Frommers culinary travel blog, Amy and Amy Between Bites. She has also written for various magazines including Gastronomica, Cheers, Air Chicago and Avianca. 


Education
  • UC Santa Cruz
Basic Information
Gender
Female
Other names
Amy Becker
Amy Sherman's +1's are the things they like, agree with, or want to recommend.
Chefs Talk Truffles - Napa Truffle Festival
www.napatrufflefestival.com

This year the Napa Truffle Festival Master Chefs share their favorite truffle memories and dishes. With intense and unique aroma and flavor,

Five Steps to Growing Truffles - Napa Truffle Festival
www.napatrufflefestival.com

The Scientific Truffle Growing Seminar, held on day one of the Napa Truffle Festival is one of the premier ways of learning how to get into

Crab Omelet Recipe
cookingwithamy.blogspot.com

I can’t seem to get enough crab this season. Dungeness crab is only about $7 a pound or so at local markets. I think I’m starting to get...

All About Caviar
cookingwithamy.blogspot.com

I’m pretty sure the first time I had caviar was at a wedding. It was years before I ate it again. I was in the lobby of an opera house in ..

A Few Last Minute Gift Ideas
cookingwithamy.blogspot.com

Are you still shopping? That's ok! I've got a few recommendations for things I really like. I hope you will too... 1. For the cook wh...

Chinese Cookbook Reviews
cookingwithamy.blogspot.com

I have a confession to make. I don't always test recipes from cookbooks I review or even recommend. Why? Because I don't generally follow re

Grape Olive Pig book review
cookingwithamy.blogspot.com

Author Matt Goulding is in love with Spain, and it shows. It’s where he has a home with his Spanish wife and where he has the perfect “in...

Dungeness Crab Season & Giveaway!
cookingwithamy.blogspot.com

I’ll admit it. I’m feeling a little bit crabby. Fortunately after a closure last year, this year, crab season has already opened and I ca...

Food Writer on a Diet
cookingwithamy.blogspot.com

The beginning of this year I went on a diet. I know! A food writer on a diet, it sounds crazy. But I had gained a lot of weight and it ha...

Take 5 with Host Chef, Ken Frank - Napa Truffle Festival
www.napatrufflefestival.com

In anticipation of this year’s upcoming Napa Truffle Festival I spoke with host chef Ken Frank. Chef Ken Frank opened his original La Toque

Cocoa Energy Bites Recipe & Giveaway
cookingwithamy.blogspot.com

So I was going to review the dark chocolate coconut GFB Gluten Free Bites I received in the Must Have Box I was sent by Popsugar but I...

Americana Grill Restaurant Review
cookingwithamy.blogspot.com

I've enjoyed some very special dinners lately, but it was an unpretentious lunch at Americana Grill that I’m most excited to tell you abou..

Apple Welsh Rarebit Recipe
cookingwithamy.blogspot.com

A few years ago I received a shipment of SweeTango apples courtesy of the growers and used them to make an individual apple crisp . Th...

Tocha Tea Review - Herb Teas
cookingwithamy.blogspot.com

Earlier this year I was avoiding caffeine and drinking only herbal tea. Herbal tea is really a misnomer, there is no such thing. Tea is m...

I was lucky enough to take a class here and loved it. It was great to learn the really traditional ways of cooking rather than the modern short cut cooking with pressure cookers. Very personalized and friendly. Highly recommended.
Public - 11 months ago
reviewed 11 months ago
Exquisite special occasion restaurant. The tasting menu is creative, surprising, and beautifully presented and executed. The restaurant is minimalistic but elegant and service is gracious. You will likely see the chef as she often comes into the dining room.
Public - 2 years ago
reviewed 2 years ago
Very large tacos, at leaf twice the size than at other taquerias. The fish ones are great, so are the vegetable ones that change seasonally. Fun drinks and mescal next door at Mosto.
Public - 2 years ago
reviewed 2 years ago
Fantastic food, though even with a reservation getting a table is tricky. Service was good, though we were guided to over order. Many amazing dishes including walnut prawns (heavily battered), king oyster mushrooms with golden chives and cabbage guo ta tofu, "double skin", fish & vegetable dumplings, wok-braised lamb, tea-smoked duck, and pork belly with preserved vegetable (mei cai ko ro).
Public - 2 years ago
reviewed 2 years ago
12 reviews
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Still great after all these years. I find the pizza dough a little salty, but the burrata, the meatballs and the pasta are all really outstanding. It's a warm and comfortable place that does not disappoint.
Public - 2 years ago
reviewed 2 years ago
Small place but great stuffed pancakes. Be sure to try the beef and the onion and egg version. Noodles and dumpling are ok, but not as great as the pancakes.
Public - 2 years ago
reviewed 2 years ago
I was a little disappointed by Pujol. The menu is cutting edge, but some dishes are more intellectually interesting than they are "delicious." Service was less than what it should be. Do not let the restaurant call you a cab, they will bilk you for 3-4 times what it should cost.
Public - 2 years ago
reviewed 2 years ago