Bridget Jones
Food and Cookery Writer, and Editor

Bridget Jones has written over 70 books on food and cooking. She has contributed to magazines, partworks and guidebooks, and acted as consultant on many important culinary works.

'Cooking is part of my work and relaxation; it is both essential and social.'

Well before she studied the science and techniques of food preparation, Bridget grew up to appreciate the essence of good eating and enjoyment of home cooking. As a food stylist and home economist, she discovered the fun and art of working with ingredients from all over the world, preparing food for photography, and testing cooking appliances and equipment.

Training as an editor provided new challenges. Bridget worked as cookery editor for a major publisher before launching into a freelance career. Now, she combines cooking and writing with the fulfillment of editing visually exciting, informative books.

'I thrive on the scope and opportunity of freelance work. Lively kitchen days testing recipes shake off computer-keyboard blues while contributions to radio or television keep me on my toes.'

Areas of expertise and special knowledge

As cook and writer:

• Feel-good food
• Lively and inspired, practical home cooking
• Barbecuing and outdoor eating
• Preserving, both traditional and contemporary

As editor (working on-screen or on hard-copy):

• Editing highly integrated illustrated books
• Project and series development and management
• Commissioning, encouraging and guiding authors
• Commissioning and overseeing all aspects of food photography