She put together the Oprah Magazine Cookbook for Hyperion (2008); and wrote the Carmine’s Restaurant Cookbook, published by St. Martin’s Press (2008). She wrote Building a Successful Home Staging Business with Barb Schwarz, which was published by John Wiley (2007).
Mary’s and Chef Rick Tramonto’s fourth book, Osteria, was published by Broadway Books (2008), and was a notable Christmas selection in the New York Times. Fantastico!, which she wrote with Tramonto, was also published by Broadway Books (2007).
Mary co-wrote Homegrown: Pure and Simple with Michel Nischan, published by Chronicle Books (2005) and nominated for an IACP Cookbook award. Her first book with Nischan, Taste: Pure and Simple, Chronicle (2003) was on the New York Times and Wall Street Journal bestseller lists and won a James Beard cookbook award in 2004.
She wrote the Morton’s Steak Bible: Recipes and Lore from the Legendary Steakhouse, by Klaus Fritsch, published by Clarkson Potter (2006), and The Family Kitchen by Debra Ponzek, also published by Clarkson Potter (2006). The Lobel’s Meat and Wine Cookbook, which she wrote with the Lobel family was published by Chronicle Books (2006).
Other recent books include Recipes from a Very Small Island by Linda Greenlaw and Martha Greenlaw, Hyperion (2005); The Tru Cookbook, with Chef Rick Tramonto for Random House (2004); and Kitchen Life with Art Smith, published by Hyperion (2004).
Mary was the editor of the IACP Food Forum Quarterly, the official publication of the International Association of Culinary Professionals, and oversaw the editorial content of the four IACP special-interest section newsletters for a number of years until she gave it up in 2007. She was the founding editor of Cooks Magazine (1980 to 1984) and was a senior editor for Chocolatier magazine and Pastry Art & Design magazine from 1985 to 2002.
She developed the recipes and wrote the text for the Williams-Sonoma book, Ice Cream, published by Harper Collins (2003) With Rick Tramonto, she wrote Amuse-Bouche, published by Random House (2002), which is now in its fourth printing.
Mary also worked on a cookbook for Reynold’s, a division of Alcoa, called Pat and Betty’s No-Fuss Cooking, which was published by Hyperion (2003) and features recipes from the company’s test kitchens and home economists, Betty Morton and Pat Schweitzer.
She edited and rewrote the text for Art Smith’s Back to the Table: A Reunion of Food and Family, published by Hyperion (2001) which won a 2001 James Beard Cookbook award. Mary was one of three primary writers for The Kitchen Companion from Williams-Sonoma, published by TimeLife Books (2000), which was nominated for an IACP Cookbook Award.
She co-wrote The Garden Entertaining Cookbook with Barbara Goodman, published by Chronicle Books (2001). She edited the recipes for Alfred Portale’s 12 Seasons Cookbook: A Month-by-Month Guide to the Best There Is to Eat published by Doubleday (2000).
She Americanized the Naked Chef series of books by Jamie Oliver for Hyperion, which originally were published in Great Britain by Michael Joseph. She Americanized How to be a Domestic Goddess, Nigella Bites, Forever Summer, and Feasts, all by Nigella Lawson, and Roast Chicken and Other Stories and Second Helpings of Roast Chicken, both by Simon Hopkinson, all for Hyperion. She consulted on the Americanization for Tasmin Day-Lewis’s books, Tarts with Tops On and Good Tempered Food, from Miramax Books.
She tutors in a fourth grade classroom in Bridgeport, Connecticut, one morning a week. She is founder and past president of the Connecticut Women’s Culinary Alliance and for many years was active in the Fairfield County (Connecticut) SOS Taste of the Nation fund-raiser. She is a past member of the Alumni Board of The Masters School in Dobbs Ferry, New York, and a past member of the Mill River Wetland Committee board of directors. She lives in Fairfield, Connecticut.
With her seven brothers and sisters, Mary owns a 200-acre sustainable farm in northwestern New Jersey. Currently, the farm is home to 32 horses.
Mary is represented by Doe Coover of the Doe Coover Agency.