|Sarah Hood Salomon began her professional career as a freelance photographer whose culinary expertise was limited to toaster oven dinners eaten while standing in the kitchen reviewing contact sheets. After she married, her repertoire expanded to include the microwave. Her husband's tendency being to invite last-minute guests, she began to experiment with whatever was in the fridge and eventually learned to cook by trying very hard not to repeat the same mistake twice.|
Sarah received a B.A. from Mount Holyoke College. An active volunteer and passionate gardener, she lives in the Washington, D.C., area with her husband Robin, and three children, who usually make it home for dinner.
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