Background
Sutton, Judith Craig was born on June 18, 1949 in Pittsburgh. Daughter of Roger B. and Caroline (Craig) Sutton.
( More than seventy delectable and foolproof recipes for...)
More than seventy delectable and foolproof recipes for home-baked sweets meant for giving—to anyone for any occasion. Nothing says thank you more simply—or more generously—than the gift of something freshly baked from the oven. With Sweet Gratitude, Judith Sutton inspires readers to head to the kitchen instead of the mall anytime they are moved to acknowledge the important people or events in their lives or to express feelings of gratitude and caring. So whether it’s the postman who gets a fistful of Brown Sugar Shortbreads (easily made in minutes) as thanks for delivering bundles of vacation mail or the plumber who gets a Two-Ginger Gingerbread for making a New Year’s Eve house call, there’s something here for anyone and any occasion. Take the billowy white Coconut Layer Cake to a favorite godchild’s wedding shower or bring over a batch of decorated cupcakes to a busy mom when it’s her turn to provide the classroom treats. At exam cram time, a box of caramel-topped cookies or fudgy brownies can encourage a late-night studier, while Really Chocolate Chocolate Pudding is just the thing when only comfort food will do. Featured alongside scores of cookies, brownies and bars, cakes, creamy tarts, mousses, and a candy or two are notes about ingredients and techniques; tips for keeping, storing, and even packing and shipping treats; as well as creative suggestions for variations, garnishing and serving, and freezing and making ahead. Fifty colorful and whimsical watercolors make the book itself a beautiful and practical gift—even to oneself.
http://www.amazon.com/gp/product/1579652611/?tag=2022091-20
( The quintessential guide to the luxuries of the gods, ...)
The quintessential guide to the luxuries of the gods, Champagne & Caviar & Other Delicacies makes the most extravagant foods accessible to every food lover by explaining the best ways to find, select, order, prepare and enjoy the world's most exquisite culinary indulgences. Opulent color spreads present everything from champagne, caviar, and chocolate to foie gras, smoked salmon and truffles with panache and class. All hosts, worthy of the title, will want to display this book at home and flaunt their new knowledge at gourmet groceries and restaurants. Imaginative recipes give serving suggestions for these extraordinary ingredients. Everyone from knowledgeable gourmets to neophyte epicureans will appreciate this addition to the BD&L successful series of books on the finer things in life including International Connoisseur's Guide to Cigars, Single Malt & Scotch Whiskey, The Martini Book, The New New York Bartender's Guide and The Mesa Grill Guide to Tequila.
http://www.amazon.com/gp/product/1579120385/?tag=2022091-20
(Truffles have long reigned as the gold standard of edible...)
Truffles have long reigned as the gold standard of edible fungi, the supreme culinary delicacy. Yet increased availability of derivative products - truffle oils, pastes, and flour - which deliver the flavor without the cost, have given this luxurious ingredient a new accessibility and fresh creative possibilities. Written by the world's largest truffle importer and a veteran chef, this new book explains truffle mystique, history, and varieties, and provides all the information needed to buy and prepare truffles and truffle products. With more than 125 recipes for all occasions, including signature dishes from such star restaurants as Daniel, Babbo, Pichalre, and Emeril's, it illustrates how versatile, simple, and affordable cooking with truffles can be. Featuring such comfort food dishes as Penne with Truffle Cheese (the ultimate "mac and cheese"), this lavishly photographed cookbook/guide reveals how one of the world's culinary luxuries can now grace any table, any time.
http://www.amazon.com/gp/product/0471225088/?tag=2022091-20
Sutton, Judith Craig was born on June 18, 1949 in Pittsburgh. Daughter of Roger B. and Caroline (Craig) Sutton.
Bachelor, Smith College, Northampton, Massachusetts, 1971. Diploma, LaVarenne Ecole de Cuisine, Paris, 1987.
Assistant editor Holbrook Press, Boston, 1972-1976. Associate editor Library. Journal, New York City, 1978-1986.
Cook, banquet chef Sign of the Dove, 1987-1990, 91-94. Freelance cookbook editor, consultant, since 1990. Food writer, recipe developer, author, since 1991.
( The quintessential guide to the luxuries of the gods, ...)
( More than seventy delectable and foolproof recipes for...)
(Truffles have long reigned as the gold standard of edible...)
Member New York Women's Culinary Association, Baker's Dozen East.