“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

Chefs and homemakers 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.)

For more than fifteen years, I have been part of the team that produces these two best-selling culinary textbooks. The 6th edition of On Cooking comes out in 2018.

To purchase the books, please click on the book cover.

 

Magazines

flavorWriting 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…

Gourmet Retailer Magazine

For Gourmet Retailer Magazine, my beat is tabletop, specialty food and small appliances, about an ideal combination for a food lover. Here are a few recent pieces.

 

Small Kitchen Electrics Trends, Size Matters…

Singing the Blues, Fall NY Tabletop Show…

Case and Counter, Cheese Marketing…

 

 

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…