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Your new book, "Brunch"  

post #1 of 3
Thread Starter 
Gale, loved your latest "Brunch".
Your entertaining style is so relaxed and down to earth.
What I really loved is the fact that you have a recipe for Scrapple.

I wonder, is there a story behind this inclusion?
I ask because it is a family favorite of my husbands, he's got a tee shirt with the recipe on it from a Philly restaurant. It's not an item you see many places.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
post #2 of 3

Scrapple question

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 and cakes of things that get stuff folded into it. I love that it can be really anything folded in, which means a way to use up left over bits of stuff.
post #3 of 3
Thread Starter 

Technique

I teach so I speak with students daily. Most, when they first come to the kitchen, are so intimidated by the "recipe" or "formula".
In Brunch you go into detail of technique.

When you are writing cookbooks like this for the home cook, what is your process?
How is it different than training staff?
Because it comes off as a conversation between friends or sisters- one that is well structured and thought out to the point that it seems effortless.

(I've got to get back to Chicago and get to Ina's!)
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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