A few thoughts mainly about food including restaurants and cooking also the travails of food writing and the pleasures of travel with information
Wednesday, February 24, 2010
Endless Learning
The wonderful thing about food as a subject is that there is always more to learn, more to invent. For my new book, i have been playing with meringues and it is amazing what can be done. I just finished Spicy Kisses--In the recipe section soon.
I am a food writer of professional standing, the winner of the James Beard Life Time Award and many awards for books. In the past I have been a restaurant consultant. Books: Vegetable Love, Roasting a Simple Art, Soup A Way of Life, Microwave Gourmet, Party Food and several more. Writer of articles for many years for the New York Time, Vogue and gourmet...more recently for foodd magazines
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