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Gwen Kenneally is a food writer for the Sun Community Newspapers and My Daily Find; and Hollywood caterer. She blends contemporary approaches to food preparation and presentation with comfort food sensibilities. Innovative and inspired, her recipes run the gammut from her signature pancake battered Coconut Shrimp to the Shirley Temple Scone recipe she created especially for the book. A partner in Magpie Mini Pie Gourmet Pies, she also includes her popular Strawberry Margarita Pie recipe in the collection. She lives in Los Angeles with her daughter Emma. Sweet and Savory Cookbook is her first book.