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Pat Sinclair is a food consultant with over 20 years experience.
Her first cookbook "Baking Basics and Beyond", published by
Surrey Books, has been presented the Baking Cookbook
Award for 2007 by the Cordon d’Or- Gold Ribbon Award
International Annual Cookbooks and Culinary Arts Program.
Visit Pat's blog at patcooksandbakes.blogspot.com for tips, tricks
and more recipes.
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.
Pat has played a major role in the production of several community
cookbooks, including “Breakfast in Cairo, Dinner in Rome” and "Cooking
with KARE- KARE 11 News". "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, Pat incorporated
changes to the recipes as a result of kitchen testing. Pat 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, Mothersauces, and Byerly’s Cooking School. Her emphasis is
on recipes that are easy, fast and practical for the home cook. Pat's most
popular courses are developed for small families and "empty nesters."
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.
Her first cookbook "Baking Basics and Beyond", published by
Surrey Books, has been presented the Baking Cookbook
Award for 2007 by the Cordon d’Or- Gold Ribbon Award
International Annual Cookbooks and Culinary Arts Program.
Visit Pat's blog at patcooksandbakes.blogspot.com for tips, tricks
and more recipes.
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.
Pat has played a major role in the production of several community
cookbooks, including “Breakfast in Cairo, Dinner in Rome” and "Cooking
with KARE- KARE 11 News". "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, Pat incorporated
changes to the recipes as a result of kitchen testing. Pat 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, Mothersauces, and Byerly’s Cooking School. Her emphasis is
on recipes that are easy, fast and practical for the home cook. Pat's most
popular courses are developed for small families and "empty nesters."
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.
| "Baking Basics and Beyond" features a broad range of recipes and teaches simple techniques for novice and experienced bakers. Visit the Surrey Books Web Site to see more about the book and click on the Classes & Appearances button above for information on demonstrations and book signings. |
| Pat Sinclair |
