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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses > General
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.
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