AUTHOR BIO PHYLLIS GOOD Is One of the Bestselling Cookbook Authors in the U.S

AUTHOR BIO PHYLLIS GOOD is one of the bestselling cookbook authors in the U.S. A New York Times bestselling author, she has sold more than 14 million copies of her books, and “Good’s books have sold more in the United States than the combined works of popular Food Network hosts Ina Garten, Giada De Laurentiis, and Jamie Oliver.” Good’s newest book, Stock the Crock: 100 Must-Have Slow Cooker Recipes, 200 Variations for Every Appetite, has just been published by Time Inc. Books/Oxmoor House in New York. She is best known for her Fix-It and Forget-It series of slow- cooker cookbooks. She is also the author of The Lancaster Central Market Cookbook and Favorite Recipes with Herbs, as well as The Best of Amish Cooking. She served as a writer and editor for Good Books for 35 years, where she oversaw the acquisition and editing of more than 1,000 different books by more than 100 different authors, including three #1 New York Times bestsellers. Phyllis is now Executive Editor for the newly established Walnut Street Books. She received both her B.A. (English) and her M.A. (also in English) from New York University. Good currently spends her time writing on a variety of subjects, editing books, reading, and cooking new recipes. She and her husband, Merle, are the parents of two daughters and delight in their two grandsons. AUTHOR PERSONAL STORY One of the great ironies of my life is that I’ve always loved food and eating—but until I was about 21, I knew zero about how good food reached the table. And I didn’t care. I simply wore my mother out in her gentle campaign to teach me to cook. She finally gave up and let me sneak off to read (still one of my greatest passions) whenever I could. Then there came the moment when Merle, my new husband, and I were divvying up our household chores. We were both grad students, yet neither of us had much domestic interest. But we did both assume that we’d have a clean apartment and good food as a matter of course. We were living in one of the world’s most expensive cities, so we knew we’d be making a lot of our own meals. Merle stepped out first and said, “I’ll clean.” I said, just as confidently, “Ok, I’ll cook.” I can still bring back the panic I felt as we got ready to make our first visit to the neighborhood grocery store. I didn’t know what to put on the list. I remember getting two cookbooks as wedding gifts—one from my college roommate and the other from one of my mother’s best friends. My roomie knew my situation cooking-wise. I’ve always suspected that my mother had confided to her friend about my refusal to be a student in the kitchen. The cookbooks gave me a place to grab hold. And even though I had to ask a lot of basic questions from my sister-in-law who was nearby (this was pre-Internet, and I was too proud to ask my mom), I managed eventually to put meals together and even began to enjoy it. Two reasons: cooking turned out to be a perfect relief to the endless reading I needed to do for my course-work. And Merle became a good audience for nearly every dish I tried. He upped my confidence immensely by eating lots and expressing his amazement—and this guy tells the truth. (He also continues to do 99.9% of our cleaning, these many years later!) I’ve become an insatiable devourer of good recipes—as the ongoing main cook in the household, always ready to try something new to entertain myself, while also aiming to satisfy the whole family’s interest in good eating. I often take a cookbook or cooking magazine to bed when I still want to read for a while, but without needing to go deeply into a plot. That’s the windy path I’ve taken to writing recipes and cookbooks. And I still find the outcome a little surprising. Link to Chapter One: https://www.dropbox.com/s/bfe6expf4qzht8w/Stock%20the%20Crock_FM.pdf?dl=0 Link to Digital Galley: http://www.pageturnpro.com/Time-Inc-Books/79244-Stock-The-Crock/index.html .

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