The Charlotte & William Bloomberg Medford Public Library
November, 18 2024 09:54:36
Becky Selengut
Becky Selengut is an author, instructor, speaker, and chef based in Seattle. How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond is Selengut's latest book, published in March 2018. She is an instructor at The Pantry Cooking School in Ballard and the chef aboard the M/V Thea Foss. Selengut forages, makes a mean Manhattan and shares her life with her sommelier wife April Pogue and their lovably loony pointer mix Izzy.
Jacques Pepin
Jacques Pepin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pepin Celebrates and Julia and Jacques Cooking at Home (with Julia Child) . He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.
Becky Selengut
Becky Selengut is an author, instructor, speaker, and chef based in Seattle. How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond is Selengut's latest book, published in March 2018. She is an instructor at The Pantry Cooking School in Ballard and the chef aboard the M/V Thea Foss. Selengut forages, makes a mean Manhattan and shares her life with her sommelier wife April Pogue and their lovably loony pointer mix Izzy.
Jacques Pepin
Jacques Pepin is the author of twenty-one cookbooks, including the best-selling The Apprentice and the award-winning Jacques Pepin Celebrates and Julia and Jacques Cooking at Home (with Julia Child) . He has appeared regularly on PBS programs for more than a decade, hosting over three hundred cooking shows. A contributing editor for Food & Wine, he is the dean of special programs at the French Culinary Institute in New York City. Before coming to the United States, he served as personal chef to three French heads of state.