Diane Morgan Author's Website Title: Cookbook Author and Recipe Developer Education: Reed College Location: Portland, Oregon Expertise: Recipes, Food, Baking, Cooking, Vegetarianism Diane Morgan is the owner of the company Diane Morgan Cooks, LLC. She has nearly four decades of experience working in the food industry. Altogether, she has published 18 different cookbooks. Her vegetarian cookbook, Roots: The Definitive Compendium with More Than 225 Recipes, won her a James Beard award as well as an award from the International Association of Culinary Professionals in 2013.Highlights:Over four decades of culinary experienceAuthor of 18 different cookbooksFood teacher, writer, and recipe developerWriter of food articles for Bon Appétit, Cooking Light, and Clean EatingFormer columnist for the Los Angeles TimesTV Presenter for Food Network, the TODAY Show, and Seasonings on PBS Experience Diane Morgan’s experiences began in The Farmhouse, a restaurant in Washington State, where she worked with James Conway. She then moved to Chicago where she worked as a chef and caterer before discovering her friendship with mentor Alma Lach from the Chicago Sun Times. Diane worked as her editorial assistant before moving back to Portland in order to work as an instructor for Kitchen Kaboodle Cooking School, where she collaborated with other instructors to create her first award-winning cookbook, Entertaining People: Menus from a Pacific Northwest Cooking School. Since then, she has created over 18 different cookbooks, most notably "Roots." Education Diane Morgan graduated from Reed College with a mathematics degree. About Better Homes & Gardens Better Homes & Gardens, a Dotdash Meredith Brand, is the only iconic home brand with a 100+ year history of providing trustworthy and achievable ideas for all doers and home-enthusiasts. We are the go-to resource for fresh takes on home, food, and gardening—inspiring people to bring their dreams to life at home on special occasions and every day. BHG reaches 45 million readers each month. Learn more about us and our editorial process.