Pat Sinclair has been a recipe developer in the Twin Cities for over
25 years and the author of two cookbooks. Her most recent
cookbook, Scandinavian Classic Baking, was published by
Pelican Publishing in 2011 and includes a photo of every recipe
along with scenic photos and sidebars that capture the magic of
Scandinavia. Kim Ode, author of Baking with the St. Paul Bread
Club, comments “I can imagine Scandinavian Classic Baking as
a parent’s gift to a daughter or son, passed down along the
Baking Basics and Beyond, Pat’s first cookbook, was published
in 2006 by Surrey Books. A second edition that has been recently
released includes color photos. The Chicago Tribune cited
Baking Basics and Beyond in an article titled “Where we turn for
help among new reference books”.
Baking Basics and Beyond received the Baking Cookbook
Award for 2007 by the Cordon d’Or- Gold Ribbon Award
International Annual Cookbooks and Culinary Arts Program.
Currently Pat is working on her third cookbook, Scandinavian
Classic Desserts, which will be published in the Spring of 2013 by
Throughout her career she has worked for high-profile corporate
clients who target American home bakers such as Smucker’s,
Land O’Lakes, General Mills and Pillsbury. She was the recipe
editor for two Pillsbury Classics Cookbooks and also one for Land
O’Lakes. Her 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 holds a bachelor’s degree in Food Research from Purdue
University and a master's degree in Foods from the University of
Maryland. She is a member of Les Dames d’Escoffier, the
International Association of Culinary Professionals and the Twin
Cities Home Economists in Business.
|"Baking Basics and Beyond" features a broad range of recipes
and teaches simple techniques for novice and experienced bakers.