Molly Watson

Molly Watson has worked as a food writer and editor for over twenty years. Beyond Delicious is her fourth book. Her writing has appeared in a wide range of publications, including The New York Times, the Washington Post, Cooking Light, and Gastronomica. In addition, she has written regular columns for many outlets, including the San Francisco Chronicle and Serious Eats, and her award-winning work has appeared in Best Food Writing multiple times.She has taught writing courses at Stanford, Mediabistro, and Left Margin Lit. She's also led workshops at conferences and companies on everything from freelancing success and recipe writing to copywriting for food writers and storytelling for effect. She has a PhD from Stanford University and was a Fulbright scholar to France.Over her career, she's written farmers market reports for Epicurious, served as editor-in-chief for Edible Communities, typed up menu descriptions for food companies, and developed guidelines for global brands. Beyond Delicious is the book she wishes she'd had when she started.