Pierre Wolfe, host of the nationally syndicated show, America’s Dining and Travel Guide for more than twenty years, interviewed me about my international baking book, Starting with Ingredients: Baking and my exciting upcoming small group Culinary Tour of Chios, Greece, Aegean Turkey and Istanbul. (Note new dates, May 25th to June 9th 2011). Wolfe shares with listeners his choices for the best lodging, finest dining, and most exciting tourist sites in the country–and around the world. Authors, chefs, travel planners, hotel concierges, and cruise directors are among the guests on the show.
I was honored to be a guest on this popular show and happy to talk about some of the stories behind the making of the book and my extensive travels to gather the recipes. This big fat book is organized by ingredient. Each chapter covers background, history, and culture along with more than 350 international recipes from Apples to Alcohol and Walnuts to Wheat.
If you’re looking to expand your repertoire beyond chocolate chip cookies and brownies, this book is crammed with exciting recipes for savory and sweet baked goods. Mr. Wolfe, a native of Alsace, France was especially taken by some of the Alsatian specialties like Black Kugelhopf and Alsatian Plum Muerbeteig. Some of my personal favorites are Torta Sbrisolona alla Lombarda (Lombardian Crumbly Cake), Spanish Orange and Olive Oil Cake, Lor Kurabiyesi (Turkish Ricotta Cheese Cookies Scented with Mastic), Brazil Nut Cake with Espresso, Spanish Tuna Empanadas with Sofrito, and Sardinian Potato Torta with Sheep’s Milk Cheese and Mint.