Judith Fertig is a food writer and cookbook author who specializes in the food of the American Midwest, a regional cuisine that encompasses barbecue, breads and grains, and wild and heirloom fruits and vegetables. Among her accrued accolades are nominations for both the James Beard and IACP Cookbook Awards and inclusion on the Chicago Tribune's list of the year's ten best cookbooks.Trained at the Cordon Bleu in London and at La Varenne cole de Cuisine when it was still in Paris, Fertig now teaches cooking classes at institutions such as the Culinary Center of Kansas City and Kitchen Art in Indiana. She has served as president of the Kansas City Chapter of Les Dames D'Escoffier and has been a spokesperson for Cookin' the American Way and Cutco. She has appeared on national and local television and radio programs nationwide. Fertig's work has appeared in Saveur, Better Homes & Gardens, Country Home, Cooking Light, the San Francisco Chronicle,The New York Times, and the London Sunday Times. She has a weekly column, Come Into My Kitchen, in the Kansas City Star. Fertig lives just outside of Kansas City.