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Umbria, Italy - The Best of the Best
Just say no to GMOs
About Me
- Twango
- I'm a chef, YaYa, & a single mom of 2. I hold 3 degrees, all pertaining to the culinary world. Creating things in the kitchen is my passion, whether it be hot food, cold food, desserts, or charcuterie. I love good coffee and could probably be considered a snob in those regards. Coffee is a pleasure and the better the coffee, the better the pleasure. I love history, both ancient and recent. Archaeology, Ancient Egypt, ancient Greece, & the Roman Empire grab my attention with a quickness. I also enjoy reading. While my preferred books are from the culinary field, I also enjoy non-fiction of any kind, especially true crime, but I've also been known to dig into a novel by Rebecca Wells, Stephen King, Jackie Collins, and many others. Reading keeps the mind active in addition to the creative process going. I've found that admiring anothers creativity helps me in my own. Whether you are talking about paintings, drawings, sculptings, photos, or the written word. Constantly learning keeps our minds constantly growing. I am fanatical in regards to nutrition, organic foods, and cannot stand the thought of GMOs.
Trace's Journey
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Blog Archive
The Library
- A Modernist View of Plated Desserts
- Alfonso Iaccarino
- Amuse-Bouche: Little Bites That Delight Before the Meal Begins
- Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
- Aquavit: And the New Scandinavian Cuisine
- Baking and Pastry: Mastering the Art and Craft
- Bouchon
- Chocolate Desserts by Pierre Herme
- Culinary Artistry
- Ducasse Flavors of France
- Escoffier: The Complete Guide to the Art of Modern Cookery
- Gourmet Shops of Paris: An Epicurean Tour
- Grand Finales: A Neoclassic View of Plated Desserts
- Grand Finales: The Art of the Plated Dessert
- Italy: The Beautiful Cookbook
- Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
- Larousse Gastronomique
- My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes
- No Reservations: Around the World on an Empty Stomach
- One Hundred Percent Talent : Recipes from the Jeunes Restaurateurs of Italy (Cento per Cento Ricette di Talento)
- Paris Bistro Cooking
- Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries
- Professional Baking
- Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication
- The Artist's Palate
- The Elements of Taste
- The French Laundry
- The Opera Lover's Cookbook: Menus for Elegant Entertaining
- The Professional Chef
- The Professional Pastry Chef: Fundamentals of Baking and Pastry
- Working the Plate: The Art of Food Presentation
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