Angie Mosier is an Atlanta-based food writer, stylist and photographer using a journalist’s approach and a culinary background. Angie’s work has been published in Food and Wine, Garden and Gun, The Local Palate, the New York Times, The Washington Post and her essays on Southern food are a part of the New Encyclopedia of Southern Culture. She has photographed cookbooks for John Currence, Virginia Willis, Kevin Gillespie, Carey Morey, Cheryl and Griffith Day, Eddie Hernandez, Todd Richards, John T. Edge, Eric Ripert and is currently photographing a book with Chef Marcus Samuelsson. Angie has worked as a stylist on cookbooks by Sean Brock, Vivian Howard and Virginia Willis. She is a proud member of the Southern Foodways Alliance and is pleased to have served as a past president of their Board of Directors. She is the Atlanta Chapter President of Les Dames d’Escoffier and currently sits on the Board of Trustees for the Atlanta History Center.