The author is a culinary scientist, food writer and certified cooking teacher with a strong science and research background (Ph.D., McGill University, Montreal). He is the author of eight published food-related books: a six-book series for young readers Cooking throughout American History and The African-American Kitchen (all seven by The Rosen Publishing Group) and Start and Run a Catering Business (Self-Counsel Press), numerous articles, including in magazines such as Bride's, Odyssey, Better Nutrition, Home Cooking, The Fisherman and Bowhunter; and newspaper food sections, including Chicago Tribune, Christian Science Monitor, San Francisco Chronicle. The author emphasizes basic cooking knowledge by explaining the hows and whys of food and cooking through kitchen-level physics and chemistry that enables readers to be better and more efficient cooks.Choose pasteurized (not ultra- pasteurized) cream, if availableait whips faster into better foam. Creameries ultra-pasteurize cream for longer shelf life, not for your convenience. 2. Make sure you buy heavy cream or whipping cream.
|Title||:||Tried and True Recipes from a Caterer's Kitchen - The Secrets of Great Foods|
|Publisher||:||Strategic Book Publishing - 2008-10-01|