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Informationen zum Autor Pat Sinclair is a food consultant in the Twin Cities with decades of experience as a recipe developer. Throughout her career, Sinclair has worked for high-profile corporate clients who target American home cooks and bakers, including Publications International, Ltd.; Land O'Lakes; General Mills; and Pillsbury. She was the recipe editor for two Pillsbury Classics Cookbooks and a Land O'Lakes cookbook. Baking Basics and Beyond, her first cookbook, received the Cordon d'Or Gold Ribbon from the Academy of Culinary Arts. Sinclair was also food editor for Breakfast in Cairo, Dinner in Rome, which was the 2000 Midwest Regional Winner in the prestigious Tabasco Community Cookbook Awards. 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 Twin Cities Home Economists in Business. She lives in Edina, Minnesota. Klappentext "Pat's recipes take you to Scandinavia with ease and without a plane ticket. Simple and elegant yet sophisticated." --George Geary, author of The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies "I can imagine Scandinavian Classic Baking as a parent's gift to a daughter or son and passed down along the generations. I'm impressed with the level of detail, instructive rather than intimidating." --Kim Ode, author of Baking with the St. Paul Bread Club "Scandinavian cuisine is hot. . . . Edina author Pat Sinclair's new cookbook covers the foundations of Scandinavian baking, from pulla to aebleskiver." -Minneapolis Star Tribune
