Some Things about Me

I knew close to nothing about cooking when I was young. Back then no one wanted to eat my food. Not friends. Not pets. Not even me.


My first job was teaching. After graduating from Stanford University, I taught writing at schools in San Francisco and then Indonesia. It was in Asia that I developed an obsession for food, but I was still a lousy cook.

Eventually my desire to eat better drove me toward two years of rigorous training at The Culinary Institute of America, where I graduated with high honors. That deep dive into cooking techniques set the foundation for my career.

I have worked in publishing for more than 25 years – first as a freelance writer and magazine editor and then as a marketing consultant and a cookbook editor. Along the way I have produced 17 cookbooks. Some of those books made the New York Times Best Seller list and one was nominated for a James Beard Award. 

Now I run a cookbook packaging company, Purviance & Associates. I develop teams of creative specialists to fulfill whatever my clients envision. Together we make cookbooks that build brands and make people happy.