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Pat Sinclair is a 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”.
Baking Basics and Beyond has been presented the Baking Cookbook Award for 2007
by the Cordon d’Or- Gold Ribbon Award International Annual Cookbooks and Culinary
Arts Program.
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.
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 the
International Association of Culinary Professionals and the Twin Cities Home
Economists in Business.
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”.
Baking Basics and Beyond has been presented the Baking Cookbook Award for 2007
by the Cordon d’Or- Gold Ribbon Award International Annual Cookbooks and Culinary
Arts Program.
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.
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 the
International Association of Culinary Professionals and the Twin Cities Home
Economists in Business.
| Pat's Bio |