Tried and True Recipes from a Caterer's Kitchen

<p>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 <em>Cooking throughout American History; The African-American Kitchen: Food for Body and Soul;</em> and <em>Start and Run a Catering Business. </em>He's also published 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.</p>