Debby Maugans is the author of Small Batch Baking, published by Workman Publishing in December, 2004, and Small-Batch Baking for Chocolate Lovers, published by Thomas Dunne in February 2011. She toured 25 large cities in one month to promote the first book, performing national television, radio, and newspaper interviews and cooking demonstrations in each market. Articles featuring Small Batch Baking appeared in newspapers with large circulations, such as the Chicago Sun-Times, as well as magazines such as Glamour. Maugans appeared twice on QVC featuring Small Batch Baking; she sold over 2,000 books in 7 minutes.
Maugans writes a weekly Tables for Two food column for the Birmingham News; she regularly appears on WLOS in Asheville.
Maugans has over 25 years of experience styling food for editorial and advertising print and film, writing about food, and creating recipes for cookbooks and national magazines. Maugans also produces food content for video production, including writing scripts and styling for cooking segments aired on Wal-Mart public television, Smithfield.com, and Myrecipes.com
Her food advertorials (including writing and food styling) have been featured in Southern Living, Cooking Light and Food&Wine magazines. Clients include: Fleishman-Hillard, National Honey Board, Near East Pastas, Melba Toast, Kroger’s, Post Cereals, Quaker Oats, Robert Mondavi Wines, BV Wines, the California Olive Industry, Buitoni, Colavita, Campbell’s, and Contadina.
Editorial food styling clients include Oxmoor House Cookbooks, Moms Big Book of Cookies by Lauren Chattman, Southern Living, Cooking Light, and Coastal Living magazines.
Food styling clients for packaging, print advertising, and video production include: Captain D’s, Lee’s Fried Chicken, Zeal Water, Bryan Meats, Mrs. Smith’s Pies, Dale’s Sauce, Ziegler Meats, Burger King, Jack’s Family Restaurants, Kroger, BiLo, Barber’s Ice Cream, Smithfield Meats, Smith’s Bakery, and Biltmore.
Maugans is the former food editor of Creative Ideas for Living Magazine, and is the author of Beyond the Bowl: The Cereal Lover’s Ultimate Cookbook. She also developed all recipes for Fannie Flagg’s The Whistle Stop CafÈ Cookbook, Guilt-Free Comfort Food, and Volumetrics.