This compilation of many different dishes in each recipe comes from behind many kitchen doors of B&B’s! I’ve co-owned, guest ‘cheffed’ at and did locums for a variety of Bed & Breakfasts, from New England, to Idaho to Queensland and to Western Australia. The journey has been an auspicious one full of culinary as well as romantic adventures and endeavours …More info →
Cordon Bleu trained chef Susanne Wilder brings Bhutanese food to your kitchen. The people of this tiny kingdom in the Himalayas are known for their healthy, organic and simple foods. Explore the chilis, mushrooms and spicy favorites with 20 recipes from this region.More info →
Susanne Wilder has done it again! A fun and informative "hands-on" booklet for the health-conscious dog owner. Susanne brings her years of experience and wealth of knowledge into recipes, facts and even a little bit of fun. Pet owners discovering the benefits making wholesome, natural meals for their pets can only benefit from Bone Appetit!More info →
Cordon Bleu trained chef Susanne Wilder provides taste-tested simple, healthy and timeless vegetarian to back up her 101 reasons to go vegetarian in this second edition in the Wilder by the Dozen series.
These wonderful vegetarian recipes were collected from 12 different countries and include variations and substitutions so readers can customize each dish to his or her taste. The author calls this the "Wilder Wellness Formula" meaning all recipes are designed to promote good health with fewer calories, less fat and cholesterol at a lower cost.
Terming herself a Ethicurean, Wilder strives to make all her recipes are sustainable, organic, local and ethical - or SOLE food.More info →
Behind the Kitchen Door – Come in and Cook on the Wild Side Welcome to the wild and fun side of culinary principles. Learning these will allow your own creativity and culinary prowess to spring forth to new heights. The dishes that you will find in this e-book are more than happy homemaker recipes; they are an introduction to foundational food technologies that embrace various techniques.More info →
Some of these pizza experiences and recipes came from great travels to Italy, New York, California, Mexico and finally Australia (where I always wanted to live!) For years I wrote for free for PMQ ~ Pizza Marketing Quarterly. My ship of fun came in when I was invited to Salsamaggerio Italy to act as judge for the World’s Best Pizza Contest. Once I arrived all things were gratis and pizza related. The pomp and ceremony for pizzas by each Olympic Pizza team was remarkable. Truffles, white asparagus and other amazing toppings were tasted, tested and evaluated. Front and over the edge outré concepts created a further stretching of my own envelope of creativity.
The culinary principles again weigh in here. With a good canvas of crust, splash of sauce, half the usual cheeses and a myriad of colourful toppings lead to nearly infinite variations. By looking at different day parts and ethnic alternatives the wow factor, types, taste and textures triumph.More info →