Tania Teschke is a writer and photographer with a passion for French cuisine and wine. American-born and globe-traveled, Tania lived for an extended period in France four separate times, for undergraduate and graduate studies, and immersions into French language and literature, and traditional French cooking from French chefs and friends. She apprenticed with an award-winning Basque butcher, and earned a diploma in wine science from the University of Bordeaux. Tania's travel photography has been exhibited in Paris, Tokyo, and Moscow and has appeared in The New York Times and other international publications. She interned with legendary National Geographic photographer Steve McCurry in New York. She has previously worked with childrens book publisher Scholastic and in conservation with World Wildlife Fund in Washington, DC and Frankfurt. Tania earned a B.A. from Brown University and an M.A. from The Fletcher School at Tufts University. Tania speaks French, German and Russian. Still a global nomad with her diplomat husband and two daughters, Tania currently lives in Switzerland and enjoys hiking in the Alps with her family and cooking them nutrient-dense meals.
"This beautiful, richly illustrated book is Julia Child infused with a low-carb sensibility. For anyone who loves French cooking, especially those creamy sauces and succulent cuts of meat, this book is an essential addition to your kitchen. And unlike Child's, the recipes are simple, uncomplicated--easy enough for any home cook pressed for time. Bordeaux Kitchen combines a return to history with a modern sensibility. Plus, the science now clearly tells us that these foods are good for health: so you can have your leg of lamb and eat it, too." --Nina Teicholz, New York Times bestselling author of The Big Fat Surprise--Nina Teicholz "New York Times bestselling author of The Big Fat Surprise "