ChefTalk.com › KYHeirloomer's profile
||Central Kentucky---where the bluegrass meets the mountains
|Forum Post Count:
||<p>Veteran freelance writer/editor Brook Elliott, ChefTalk.Com's Reviews Editor, is no stranger to the culinary industry. He's worked in food service much of his life, in positions ranging from busboy to cook (and yeah, he's washed more than a few dishes). An avid foodie, he has written about food, dining, and cooking for many publications and web sites, and is co-author of the self-published "A Colonial Virginia Book of Cookery." His latest project is a book, working title "The Gumshoe Gourmet," that explores the world of food as found in detective novels.</p>
<p>When not in the kitchen, he's also the editor in chief of The Outdoor Sports Advisor, a content-driven website for outdoor enthusiasts. You can find it at http://www.the-outdoor-sports-adv...</p>
|Interests (Hobbies, favorite activities, etc.):
||Heirloom vegetable gardening; hunting, fishing, outdoor sports.
|What I do for a living:
||Freelance writer with credits in more than 100 magazines and several books.
KYHeirloomer's Recent Activity
Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
added by KYHeirloomer 2/10/12 at 8:34am
Barbecue (Smoking) Forums
KYHeirloomer posted in this thread in Food & Cooking 1/14/12 at 5:25pm | 92 replies | 3237 views
Peeling Orange Sections
KYHeirloomer posted in this thread in Food & Cooking 1/14/12 at 6:08am | 6 replies | 871 views
What's a good authentic Cajun cookbook??
KYHeirloomer posted in this thread in Cookbook Reviews 1/13/12 at 5:19pm | 34 replies | 3866 views
potato nest fryer baskets
KYHeirloomer posted in this thread in Food & Cooking 1/13/12 at 2:08pm | 18 replies | 4070 views
How Do You Do Q?
KYHeirloomer posted in this thread in Food & Cooking 1/13/12 at 2:06pm | 36 replies | 973 views
KYHeirloomer posted in this thread in The Chef's Garden 1/13/12 at 1:59pm | 22 replies | 569 views
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling