With his bearded face on the packages, everyone knows Bruce Aidells as the founder of the Aidells gourmet sausage empire. Since 2002 when he sold the company, this Delicious Karma Taste Guru has become a renowned expert in all things meat. At last count he has written 11 cookbooks, four of which have received cookbook award nominations. His first book, Hot Links and Country Flavors written with Denis Kelly, received the IACP Julia Child award for the best single subject cookbook in 1991. The Complete Meat Cookbook was another hit, nominated for a James Beard Award in 1999 as was Bruce Aidells Complete Pork Book in 2005.
Bruce is a constant innovator and his recipes have appeared in over 30 cookbooks, including the All New Good Housekeeping Cookbook and the 1997 edition of the iconic The Joy of Cooking. He is a contributor at Bon Appétit Magazine and Eating Well Magazine as well as Fine Cooking, Food and Wine, and Cooking Light Magazines. Bruce recently finished writing a new cookbook that will go on sale this fall, in October 2012. The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat, written in Bruce’s affable voice and no-nonsense style, is a must-own masterpiece and the only meat cookbook you will ever need.
Bruce is an engaging on-screen personality who has made TV and radio guest appearances on the Today Show, Martha Stewart Living, The Food Network, View From The Bay on KGO, and Fresh Air with Teri Gross. You can also view segments of Good Cookin’ with Bruce Aidells on the Livewell Network.
Bruce is married to Nancy Oakes, Executive Chef and Co-Owner of two famed San Francisco restaurants, Prospect and Boulevard, which was recently awarded the prestigious James Beard Award for Outstanding Restaurant.