Susan Herrmann Loomis

Susan Herrmann Loomis is an American cookbook author, culinary instructor, and food writer who has lived and worked in France since the 1980s. She is particularly known for her books about French cooking and culture, combining recipes with memoir-style storytelling about life in Normandy. Her most well-known work is "On Rue Tatin: Living and Cooking in a French Town," published in 2001, which chronicles her experience restoring a medieval convent in Louviers, France, and establishing her cooking school there. The book earned critical acclaim and led to a follow-up title "Tarte Tatin: More of La Belle Vie on Rue Tatin." Loomis has authored over a dozen cookbooks, including "French Farmhouse Cookbook," "Cooking at Home on Rue Tatin," and "In a French Kitchen." She regularly teaches cooking classes at her On Rue Tatin cooking school in Normandy and has contributed to publications such as The New York Times, Cooking Light, and Food & Wine. Beyond her focus on French cuisine, Loomis has written extensively about other culinary traditions, including books on Italian cooking and farmhouse cooking in America. She trained at La Varenne cooking school in Paris and worked as an assistant to Patricia Wells, experiences that helped shape her expertise in French gastronomy.

Readers praise Loomis's ability to capture everyday French cooking and culture through detailed storytelling and practical recipes. Her work "On Rue Tatin" resonates with readers for its authentic portrayal of adapting to life in a French town. What readers liked: - Clear, reliable recipes that work in home kitchens - Personal anecdotes that connect cooking to daily life - Detailed insights into French food culture and traditions - Practical cooking tips and ingredient explanations What readers disliked: - Some find her storytelling self-centered - Recipes occasionally lack precise measurements - Some ingredients hard to source outside France - Several readers note editing errors in newer editions Ratings across platforms: - "On Rue Tatin": 4.0/5 on Goodreads (1,200+ ratings), 4.5/5 on Amazon (150+ reviews) - "French Farmhouse Cookbook": 4.3/5 on Goodreads (200+ ratings) - "In a French Kitchen": 3.8/5 on Goodreads (300+ ratings) Reader quote: "Her recipes help you cook like a French home cook, not a chef - exactly what I needed." - Amazon reviewer

On Rue Tatin: Living and Cooking in a French Town - A memoir detailing the author's relocation to Normandy, France, and her experiences restoring a centuries-old convent while learning local cooking traditions.

French Farmhouse Cookbook - A collection of recipes and cooking techniques gathered from farmers and rural cooks across France.

Cooking at Home on Rue Tatin - Recipes and cooking methods adapted from the author's cooking school in Normandy, focusing on French home cooking.

In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France - An examination of French home cooking customs, kitchen organization, and daily meal preparation practices.

Nuts in the Kitchen - A cookbook focused on incorporating various nuts into both savory and sweet dishes across multiple cuisines.

Italian Farmhouse Cookbook - A compilation of traditional recipes collected from Italian farmers and rural cooks throughout Italy's regions.

The Great American Seafood Cookbook - A collection of seafood recipes and techniques gathered from American coastal regions.

Plagues and Poxes: The Impact of Human History on Epidemic Disease - An exploration of how human behavior and societal changes have influenced the spread and evolution of diseases.

Julia Child wrote extensively about French cooking techniques and living in France. Her books combine detailed recipes with personal stories about learning to cook in France and understanding French food culture.

Patricia Wells documents regional French cooking and ingredients through her experiences living in Paris and Provence. She focuses on home cooking and market-based cuisine while explaining French culinary traditions.

David Lebovitz writes about French food culture and pastry-making based on his life in Paris. His books include both recipes and observations about shopping, dining, and cooking in France.

Paula Wolfert researches and documents traditional Mediterranean cooking methods and ingredients. Her work covers both recipes and cultural context from regions including Provence, Morocco, and Southwest France.

Elizabeth David wrote foundational books about European cooking with a focus on French cuisine. Her work combines historical research with practical cooking instruction and helps readers understand the context of regional dishes.