David has authored, edited, or collaborated on more than 50 food books, four of them on barbecue and grilling, and his Food Science column appeared in Fine Cooking magazine from 2011 to 2019. He has also written numerous articles for AmazingRibs.com.
His other book credits include “The Food Substitutions Bible” and “The Science of Good Food”, both winners of International Association of Culinary Professionals (IACP) Awards. The Science of Good Food also won a World Gourmand Award for Best Food Literature Book, a Cordon D’Or Award for Best Culinary Reference Book, and was a finalist for a James Beard Award in the Best Reference and Scholarship category. He also wrote “Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone ” with Chef Marc Vetri.
His “A Man, A Can…” series of books has sold more than one million copies (and no, they’re not about beer can chicken). Among his many other titles are The Tailgater’s Cookbook and Pure Pork Awesomeness, co-authored with Top Chef fan favorite Kevin Gillespie. His books Mastering the Grill, a New York Times bestseller, and the recent Williams-Sonoma Grill School were both co-authored with award-winning cooking teacher Andrew Schloss. He also helped edit the IACP Award finalist Meathead: The Science of Great Barbecue and Grilling.
His writing and tips have appeared in national publications such as USA Today, Better Homes & Gardens, Cook’s Illustrated, Relish, Prevention, Fitness, Self, Men’s Health, Women’s Health, and Bicycling. He has made numerous national appearances on television and radio. Joachim is former food editor at Vegetarian Gourmet magazine, but please don’t call him Potatohead.
Since high school, Joachim has also enjoyed a second life as a drummer in various blues and rock bands in the New York City and Philadelphia areas. He has performed in several New York City clubs such as The Village Gate, The Bitter End, The China Club, Le Bar Bat, and Mercury Lounge, among others.
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