YUM! Tasty Recipes from Culinary GreatsBirth Date: Thursday, October 25th
Birth Weight: 2 lbs 10 1/4 ounces
Total Recipes: 100
Color Photographs: Yes
Gestation: 4 months conceiving
6 months to publish
Delivery: Aided with the help of many great culinary friends and experts it was easier than expected.
Compiled by: Dara Bunjon (aka Dining Dish)
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Four months was a tight time frame but Jeff and I were able to get this book together and off the the publisher. Craziness ensued, my house not central to the recipe testing was still home to the food items over Xmas break at Eastern Technical School. On the final day of photography we were testing recipes at my home late into the night. I'm outside in January working two charcoal grills in the dark. Thank goodness for Steven Raichlen's BBQ tongs with the built-in light, a miner's hat with a light would have been better.
The Offical Press Release:
YUM! Tasty Recipes from Culinary Greats (Cumberland House; October 25, 2007; $28.95) is ready to be eaten. A “giving” book from the onset, being underwritten by Microplane® with their profits on the sale of the book going to the National Kidney Foundation. The giving continued when Dara Bunjon of Dara Does It – Creative Solutions for the Food Industry and Jeff Spear, Studio Spear, co-authors reached out through the Maryland Hospitality Education Foundation to the high school ProStart culinary students to assist in the recipe testing. The students got to work with products they had never seen before, learned the ins-and-outs of a properly written recipe and see alternative career options with food styling and food photography.
Culinary Greats Give!
A collection of mouth-watering recipes from culinary greats renown for their prowess in and around the kitchen. Some of the stellar contributors are Sara Moulton, Nick Malgieri, José Andres, Charlie Trotter, Roy Yamaguchi, Rick Tramonto, Susan Feniger, Mary Sue Milliken, Elizabeth Falkner and Susanna Foo.
If those names are not impressive enough, the book also features recipes from Steven Raichlen, Rick Bayless, Nathalie Dupree, Dan Barber, Tom Douglas, Jodie Adams, Ana Sortun, Suvir Saran, Michel Richard, Gael Greene, Susan Hermann-Loomis, Jacques Torres, Joanne Weir, Norman Van Aken, Scott Peacock and many others.
Whether they excel as chefs, restaurateurs, writers and/or culinary educators, they have all worked their way to the top of their respective culinary fields. Each culinary great answers assorted questions with humor and passion on the pages of YUM! giving readers insight to what makes them tick.
You Can Donate
YUM! Tasty Recipes from Culinary Greats is being sold through the normal channels but if purchased at the Maryland Hospitality Education Foundation $15.00 is tax deductible and will benefit the
MHEF ProStart program and scholarship fund or direct from
Microplane® where all their profits go to the National Kidney Foundation.
Better yet,
YUM! is an ideal holiday gift for either the hobby cook up to those avocational cooks who like a good challenge. There is diversity and great recipes for all.
About the Authors
Dara Bunjon, president of Dara Does It – Creative Solutions for the Food Industry, works within and with many aspects in the food industry from public relations, food styling, freelance writing, product development and much more. Also known in Baltimore as Dining Dish, she writes a food blog (
http://www.diningdish.blogspot.com/ )as well as a foodie newsletter by the same name.
Baltimore Style Magazine recently wrote about the blog, “If Lucy Riccardo wrote a blog this would be it.”
Jeffrey Spear is president of Studio Spear, a leading national marketing consultancy based in Baltimore Maryland. The company focuses its strategic and creative efforts on kitchen based “lifestyle” products and caters to both consumer and trade audiences.
Some of Studio Spear’s better known clients have included Anheuser Busch, Disney, BaskinRobbins and Hasbro. While these companies are some of the largest in the country, if not the world, Studio Spear maintains relationships with companies of all sizes and geographic influence.
In Conclusion
What I learned from this experience:
1. I can work closely with someone for 4 months and not put a contract out on their life.
2. The ProStart high school program needs additional help with educational information. A big thank you to
Frieda's Produce company for donating their fabulous book
The Purple Kiwi for the instructors.
3. Not all chefs can write a recipe well.
4. Most people don't read recipes through.
5. I'm blessed to have so many friends who helped pull off all the recipe testing.
6. I've learned the ins-and-outs of many ethnic groceries in the city.
7. There is a white soy sauce.
8. Geoduck clam is pronounced "Gooey Duck"
9. Jeff and I have different food profiles - his favorites were not mine and vice verse
10. My passion for food and bringing people to the table grows more each day.
11. Rachel Ray, Paula Dean and Giada have nothing to worry about, I'm no threat.
This is a cookbook that keeps giving. Do you need to raise funds for your charity...sell the book, cookbooks are hot for holiday giving. Contact Cumberland Publishing.
Why compiling the Yum-Tasty Recipes from Culinary Greats cookbook the recipe for Sweetened Tea Brined Rack of Pork was donated by Chef John Fleer who at the time was at Blackberry Farms in Walland, Tennessee. It has become one of my favorite recipes when entertaining a large group and always receives rave reviews.
