Cordon d'Or - Gold Ribbon
is pleased to present the Bios and Photographs of the Winners in the
Annual International CookBooks and 'Culinary Arts' Awards - 2007
Cookbooks and Culinary Arts Award
BAKING COOKBOOK 'BAKING BASICS AND BEYOND'
Bio: Pat Sinclair
Pat Sinclair is a local food consultant with almost 25 years experience. Surrey Books published her first cookbook, Baking Basics and Beyond in 2006. The Chicago Tribune cited Baking Basics and Beyond in an article titled “Where we turn for help among new reference books”.
Pat also writes a column titled “The Small Table” for The Best of Times, Journal of Active Living for Age 50+ Adults and Their Families.
Throughout her career she has worked for high-profile corporate clients who target American home bakers such as Land O’Lakes, General Mills and Pillsbury. She was the recipe editor for two Pillsbury Classics Cookbooks and also one for Land O’Lakes. The recipes are developed with consumer’s busy lifestyles in mind.
She has played a major role in the production of several community cookbooks, including Cooking with KARE- KARE 11 News and “Breakfast in Cairo, Dinner in Rome”. Breakfast in Cairo, Dinner in Rome was the 2000 Midwest Regional Winner in the prestigious Tabasco Community Cookbook Awards. As the food editor of this cookbook, she incorporated changes to the recipes as a result of kitchen testing. She also made the decision as to which recipes from over 450 were to be included, named the chapters and arranged recipes in the chapters.
Pat is currently teaching cooking classes in the Twin Cities at Cooks of Crocus Hill and Mothersauces Cooking School. Her emphasis is on recipes that are easy, fast and practical for the home cook.