Jane Green
The Official Home of New York Times Bestselling Author

About Jane

Jane GreenJane Green’s sixteenth novel, Saving Grace, was just released in the UK and will be released in the US in late December. She is the author of fifteen previous New York Times Bestselling novels, including most recently Tempting Fate which comes out in paperback in November.

A former feature writer for the Daily Express in the UK, Green took a leap in faith when she left, in 1996, to freelance and work on a novel. Seven months later, there was a bidding war for her first book, Straight Talking, the saga of a single career girl looking for the right man. The novel was an immediate top-ten bestseller in England, and Green was an overnight success.

Initially known for writing about single thirty-somethings with her trademark wisdom, wit and warmth, but Green has graduated to more complex, character-driven novels that explore the concerns and conflicts of real women’s lives, from marriage (The Other Woman) to motherhood (Another Piece of My Heart) to divorce, stepchildren, affairs, and most recently, midlife crises (Family Pictures and Tempting Fate).

She joined the ABC News team to write A Modern Fairytale—their first enhanced digital book— about the history of Royal marriages, then joined ABC News Radio as a live correspondent covering Prince William’s wedding to Kate Middleton. She has written a micro-series for Dove starring Alicia Keyes, many short stories, and has contributed to various anthologies, as well as regularly appearing on television shows including Good Morning America, The Martha Stewart show, and The Today Show.

Together with writing books and blogs, she contributes to various publications, both online and print, including Huffington Post, The Sunday Times, Cosmopolitan and Self, has taught at writers conferences, and does regular keynote speaking.

A foodie and passionate cook, Green filled one of her books, Promises to Keep, with recipes culled from her own collection. She says she only cooks food that is “incredibly easy, but has to look as if you have slaved over a hot stove for hours.” This is because she has six children, and has realised that “when you have six children, nobody ever invites you anywhere.”

Most weekends see her cooking for a minimum of twenty people in her home in Westport, Connecticut, where she lives with her husband and their blended family. When she is not writing, cooking, gardening, filling her house with friends and herding chickens, she is usually thanking the Lord for caffeine-filled energy drinks.


LATEST POST

It is freezing. Granted, it could be worse – we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don’t feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhere, God only knows where, and I am seriously considering stringing my new gloves through the sleeves of my coat, a la toddler-hood, because I know they’ll be lost in about three days. This weather makes me crave comfort food. Stews, casseroles, and soups. If you have pre-ordered Saving Grace online, you will hopefully already have received a free copy of my new cookbook, Happy Food. If not, I’m giving you a sneak preview of one of my recipes to keep you warm this cold weekend – Cauliflower Parmesan soup. This soup was a happy mistake. It came from one of those nights where I didn’t seem to have anything in the fridge other than a head of cauliflower that was well on its way to becoming inedible, a packet of pancetta, and some stale Parmesan. I do always tend to have onions, garlic, carrots and cauliflower, and always stock in the pantry. When all else fails, I can always pull something together with the aforementioned and anything else I can find. This was that night, and the truffle oil added the most delicious twist. For a whole winter we ended up eating this almost every night. Ingredients: 2 ounces chopped pancetta 1 cup chopped onion. Reserve tiny bit of pancetta if you like to garnish. 3/4 cup chopped celery 3 garlic cloves, chopped 1 head cauliflower 3 1/2 cups chicken broth 1-inch cube Parmesan, or any other strong cheese. I made this with Gorgonzola recently and it was AMAZING. Reserve some cheese to sprinkle over the top to serve. 1/2 cup half and half White or black truffle oil (for drizzling) Method: Sauté pancetta until brown. Add onion, garlic and celery and cook until vegetables are soft – a little over five minutes. Add cauliflower, broth and cheese. Bring to boil and simmer, covered, for around 20 minutes. Puree soup with a hand-held blender, add half and h

It is freezing. Granted, it could be worse - we do not have six feet of snow outside our front door, but this cold has appeared so quickly and unexpectedly, I don't feel in the slightest bit prepared. My warm knitted hats are all hiding in a basket somewhere, God only knows where, and I am seriously considering stringing my new gloves through the sleeves of my coat, a la toddler-hood, because I kn

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