Catering Chef Spills Secrets on Creating Better Foods at Home

PR Log (Press Release) – Jan 06, 2009 – George Erdosh is a culinary scientist, food writer, and certified cooking teacher with a strong science and research background. He was motivated to write Tried and True Recipes from a Caterer’s Kitchen after finding many poor cookbooks, on the market, that didn’t provide information to help home cooks create better foods.

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 and San Francisco Chronicle.

Tried and True Recipes from a Caterer’s Kitchen is sure to make any home cook a better and more efficient chef!

Publisher’s Web site: http://www.eloquentbooks.com/TriedandTrueRecipes.html

About the Author:                                                                                              
George Erdosh has been writing for 15 years. His inspiration for this book comes from Harold McGee’s book On Food and Cooking. He has a serious dedication to the art of cooking and love of food. George currently resides in Pine Grove, California. For more information on his books and recipes, visit his blog at www.howfoodswork.blogspot.com.

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Ellen Green — PressManager@aegpublishinggroup.com

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