Annelies Zijderveld authored Steeped: Recipes Infused with Tea, selected by The Los Angeles Times as one of their favorite cookbooks in 2015. She writes about food, culture, and the arts with work appearing in epicurious, EatingWell, Simply Recipes, the Kitchn, EaterSF, and San Francisco Classical Voice along with her photography appearing in the Los Angeles Times. Her poetry appears in Acentos Review, MER, L.A. Taco, Ethel Zine, the Racket Reading Series Quarantine Journal, Alexandria Quarterly and others. She is Interviews Editor at The Rumpus and a contributing editor for Harpy Hybrid Review. Zijderveld served as a board member of the International Association of Culinary Professionals from 2020 to 2021 and in 2017, IACP selected her as volunteer of the year. She holds an MFA in poetry from New England College and a BA in journalism from Southern Methodist University. When she’s not writing and editing, she teaches cooking classes in San Francisco and resides in Oakland. Find her online at @anneliesz.

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