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Informationen zum Autor Pat Sinclair is a cookbook author and consultant with twenty-five years of experience in the food industry. Throughout her career, she has worked with General Mills and served as recipe editor for two best-selling Pillsbury Classics Cookbooks and one for Land O'Lakes. She is a cooking teacher at the Kitchen Window and Byerly's Cooking School in the Twin Cities, where she provides aspiring chefs with access to her wealth of knowledge. As a food editor for various cookbooks, Sinclair sampled ingredients, incorporated changes, and customized meals to suit busy lifestyles. Her simple and nutritious recipes are featured in such publications as Best of Times, Chicagoland's Senior News, Mature Focus, and 50Plus Senior News and showcased through her regular television appearances on local KARE 11 Showcase Minnesota. Her first cookbook, Baking Basics and Beyond, received the Academy of Culinary Arts' Cordon d'Or Gold Ribbon for baking. Sinclair holds a bachelor's degree in food research from Purdue University and a master's degree in foods from the University of Maryland. She is a member of the International Association of Culinary Professionals, Les Dames d'Escoffier, and the Twin Cities Home Economists in Business. Sinclair resides in Edina, Minnesota. Klappentext Scandinavian treats that will be sure to call for seconds. Indulge in a taste of Scandinavian culinary delights! In Pat Sinclair's scrumptious sequel, recipes vary from rich almond tortes and caramel flan to traditional favorites such as krumkake and pressed butter cookies. Fill your taste buds with mouthwatering dishes that will have even non-bakers getting creative in the kitchen. Accompanied by tempting photographs, this must-have cookbook contains forty-four recipes, along with history, musings, and stories.
