“Culinary textbooks have to supply an enormous amount of detailed information
while remaining engaging, provide specific instructions while being easy to use
and balance technique with straightforward teaching. The latest edition of
On Baking passes the test.”
– Chef Caroline Kelliher, CEPC, American Cake Decorating Magazine, March 2014

Culinary Textbooks

bakingOnCooking

For more than ten years, I have been part of the team that produces two of the best-selling culinary textbooks used to train aspiring professionals. Homemakers and chefs face the same dilemma every day – what to cook and how to prepare it. In the books On Cooking and On Baking, we teach student chefs the core techniques they need to feel comfortable and confident cooking just about anything. (On Baking won the Gourmand World Cookbook Award for best professional book of the year.) To purchase the books, please click on the book cover.

 

Magazines

flavorSurely my sense of smell and taste helped drive me into a career in food. (Talented grandmothers supplied the early taste memories.) Writing for Flavor and the Menu Magazine lets me explore many sensory aspects of food. And occasionally, my editors indulge my fascination with aromas. Here are a few of my favorite pieces.

Seasoning with scent…

Savoring sour…

Say it with salt…

Make mine chocolate…

 

When I teach home cooks, I take the same approach I use with professional culinary students. Make friends with your ingredients. Understand what’s in season. Choose the best technique and allow the ingredients to shine. Trying to get your family to eat more grains and greens is one of today’s biggest challenges. In this Interview with Laura Everage of Family Eats, we talk about how to broaden the family palate. This is especially important now as we return our focus to health.

Family Eats Interview…

Artisan Bread Making

bestbread

Charlie van Over is a genius bread baker and my special someone. We wrote about his revolutionary baking techniques in the award winning The Best Bread Ever: Great Homemade Bread Using Your Food Processor. An update of the book is in the oven. More about Charles van Over…