Dr. Bruce Aidells

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With 40 years of teaching, writing, and producing award-winning recipes and sausages, Bruce Aidells is an American expert on sausage. In addition, his knowledge of American regional cooking has led him to write hundreds of published recipes that showcase the bounty of American ethnic and regional cooking, as well as grilling and charcuterie.

Expertise: recipe writing, grilling, smoking, charcuterie, and salumi.

Experience: Dr. Bruce Aidells is a PhD scientist specializing in breast cancer. While obtaining his degree at UC Santa Cruz he had a side project opening and running a lunch restaurant on the campus. While the PhD was earned, it was the restaurant cheffing experience that was most important for the remainder of his career.

Bruce left the lab to open Poulet, a small charcuterie in Berkeley, California, and eventually began to produce Cajun and Creole-style sausages under the brand Aidells Sausage, which became a national favorite.

Bruce is the author of multiple cookbooks; has contributed to publications including Gourmet, Real Food, Cooking Light, Food & Wine; and worked as a contributing editor for Bon Appetit and Eating Well.

About Food & Wine

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