Jennifer McLagan is the author of the widely acclaimed books Bones (2005), Fat (2008), Odd Bits (2011), Bitter (2014), and Les Os—dix façons de les préparer (2014). Her books have won numerous awards from the Beard Foundation, IACP and Gourmand International. Fat was named the James Beard Cookbook of the Year. All her books made The New York Times lists of top cookbooks and won numerous awards from the Beard Foundation, IACP, and Gourmand International. Fat was named the James Beard Cookbook of the Year. Her latest book Bitter was selected as one of the top ten food books by The Guardian, made the long list for the Art of Eating prize, and was featured in the Wall Street Journal, New Scientist, and British Vogue.
Ms. McLagan’s work has appeared in Gourmet, Fine Cooking, Food & Drink, and Canada’s Globe & Mail. She has presented at the Adelaide Writers’ Week, Aspen Food & Wine Classic, the Slow Food University in Italy, the Adelaide Writer’s Festival, the Melbourne Food & Wine Festival, the Toronto Terroir Symposium, Saveur Stratford, Ontario, Dartmouth Food Festival, U.K, and the Epicurean Classic in Michigan. She is a regular food expert on the ABC Overnights with Trevor Chappell.