Written Works
Culinary storytelling spanning cookbooks, journals, and food culture exploration.
I’ve been exploring food through writing nearly as long as I’ve been cooking. These works reflect an ever-growing curiosity about food, culture, and the stories that shape how we cook and eat.
Explore the exotic flavors of Macau, handmade ramen noodles, and homemade dumplings through cookbooks by chef and author Hugh Amano—with another round always on the way.
A 7-issue culinary journal exploring regional food across America, from the smoldering chiles in the deserts of the Southwest to the vibrant pizzerias amongst the autumn leaves of the Northeast.
Where the writing began. A blog started as a way to stay sharp that grew into one of Chicago’s favorite culinary salons.