Posts by Gale Gand

The Heirloom Recipe Project is something I've been working on with a Chicago Production company (which means I don't have to go to New York and leave my family to make TV shows!). We have a pilot and a robust website ready to be launched...

I cook and bake at home a ton, whether it's for my kids schools, cupcakes for a charity event, or just meals for my family, but for years my cheapness (maybe thriftiness is a nicer way to put it) over road my desire to have the ultimate...

i really feel it's art, chemestry and physics. They all play an equally important roll in making pastry. and then there's the social aspect of cooking whether it's cooking for others or with others...that unexplainable magic that happens...

I really included a scrapple recipe because my friend Ina Pinkney does one at her fabulous breakfast restaurant in Chicago, Ina's. So in my mind it's a fundamental of breakfast and brunch because Ina says so. Also, I just love corn meal...

I've eaten many of the Eggs Baked in Ham Cups cold because I had them left from photo shoots and testing when I was writing the brunch book. They are great cold, and eaten with you hands. The crew on the Today Show were eating them that...

Happy to share stuff with all of you. And don't you mean thanks a brunch?

Can't wait to get started tomorrow. I have to teach a French class in the morning first thing at my son's school (we're doing Mousse au Chocolate) but will come to the forum after the first 2 classes periods to start answering questions...

I'm looking forward to the Forum starting tomorrow...see you and talk to you all then!