From the Back Cover
"Sharon Winstein wants everyone to catch her enthusiasm for cooking - to make sure even non-cooks like me can be a success in the kitchen. The long versions of her recipes could substitute for a class at cooking school. If you're in a hurry, Sharon thoughtfully provides a bare-bones version of each recipe that cuts the instruction and says, 'Let's get cooking!'" -- Terry Gates, Editor, KETC Guide, KETC/Channel 9 (PBS), St. Louis
"Sharon's rye bread was the most delicious bread I have ever eaten. I don't know how she did it, but she beat all the bakeries. Now we have her book which makes it possible for everyone to duplicate her masterpieces!" -- Jeffrey Stiffman, Senior Rabbi, Congregation Shaare Emeth, St. Louis
"Sharon Winstein's book gives you more than great cooking. You get a bubbling enthusiasm for food and flavors and friends - a great desire to experiment - and meticulous attention to detail. This book is a delight; filled with not just the joy of creative cooking, but also the joy of life!" -- Gene Liss, Editor, Limelight Magazine
About the Author
Sharon Baizer Winstein has been a cooking teacher since 1970. Her recipes have appeared in numerous publications, including the cookbook: Midwest Living Magazine's All-Time Best Recipes (Meredith Corporation). Among other awards, she was named the National Apple Pie Champion at the 1998 National Pie Championships in Boulder, Colorado, held by the American Pie Council.
