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Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
May 23, 2001
Page
6
The Northwest Cherry Growers site adds Ask Cherry Lady an email powered questions feature about fresh cherries including seasonality and recipe use. Cherry Lady answers each query and a FAQs list is provided guiding readers. Visit www o w cherry mes com for access.
Mary Ann Esposito's 130 new authentic recipes from her PBS show are featured in the book "Bringing Italy Home." A random drawing by OMY awards a copy to a reader while a prior winner is named for "Joy of Cooking All About Vegetarian Cooking." Emeritware expands with a new teakettle and ergonomic nonstick cookware line sold at department and specialty stores.
Regan Daley, a pastry chef and author, wins the Best Cookbook of the Year honor from the International Association of Culinary Professionals for In the Sweet Kitchen a cookbook of recipes techniques and ingredient information. The association released the complete list of winners in 2010.
Creo cookies present a new all chocolate chocolate creme filling. The package costs 3.69 for 32 cookies and lists ingredients such as enriched flour sugar and soybean oil. Nutrition per 2 cookies shows 150 calories and 7 percent daily value fat with 13 grams sugar.
Artichokes fascinate with a prickly exterior and tender heart. Native to the San Francisco Bay area and the Mediterranean, they shine steamed with lemon butter, sautéed hearts with garlic and olive oil, or roasted beside lamb.
Barbara Stith reports on Pezzotti, a renowned food critic and hotel administration expert, detailing how advertising, reservation experiences, and pre-entry observations shape his restaurant impressions. He outlines a 90 category evaluation form and stresses matching service style to setting, from casual to fine dining.
The James Beard Foundation honored Pat O Connell of The Inn at Little Washington as the nation s outstanding chef. The self taught cook has led the rural Virginia restaurant for 24 years and is known for simple dishes with intricate textures such as a French inspired pot au feu and an omelet in Julia Child tradition.
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