I am very fond of this book, which allowed me to draw on my formative chef years behind the line at a brunch restaurant. From coffee cakes to egg casseroles, it’s in here.
Building on my years of experience as spokesperson for Perdue Farms Turkey and as an award-winning school teacher, I wrote this handbook for cooking with America’s favorite holiday. It’s been in continuous print for over 20 years.
I grew up in a family that is full of great bakers, and I wrote Kaffeehaus to examine the phenomenon of Viennese and Hungarian sweets. It was an IACP Nominee in the baking category.