Let's see how efficiently I can condense 40 years into a paragraph or two. I have written two culinary textbooks "International Cooking: A Culinary Journey"(in its third edition) and "American Regional Cooking: A Culinary Journey". Pearson Education (Prentice Hall) published all four of these textbooks.

Prior to that, I taught in culinary schools (receiving tenure from the University of Kentucky), wrote about 25 articles for magazines and newspapers on all sorts of culinary topics, worked as a pastry chef, and received a degree in English.

Currently, I am exploring the world of "trade" cookbooks, which is totally different from when I last looked into it more than 10 years ago! As usual, I am looking forward to a new exploration.

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