Don Dickey

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About Don Dickey

Don Dickey studied bread making with award-winning baker Michael Jubinsky of Stone Turtle Baking and Cooking School. He has also studied Chinese, French, Italian, Japanese, and Mexican cuisines as well as taken advanced courses in puff pastry and international wines.

Don has been teaching culinary arts in the Greater Hartford area for 35 years. His students currently number over 3,000 and the roster grows every semester.

Don also runs Party to Cook, a company he founded to combine culinary instruction and fun in party format for both adults and children. Career highlights include baking bread for the great Julia Child and her husband and making bread tips shows for WHC-TV.

For more information please visit: www.AtTheStove.com

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Successful POTA: The WV1W Illustrated Guide to Parks On The Air

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Successful POTA: The WV1W Illustrated Guide to Parks On The Air Jan 13, 2022

by Don Dickey

( 24 )

$7.49

Ham radio operators: Have more fun in your hobby with successful Parks On The Air activations.

Other Formats: Paperback

Bread Class Recipes Sep 1, 2012

by Don Dickey

( 1 )

$7.49

Over 100 high-speed bread recipes, optimized for classroom use in adult & continuing education and programs where time is limited. Developed by a baking instructor with 35 years experience.

Chock full of the recipes students have raved about for years: * recipes for beginners
* sweet dough treats
* finger breads
* batter breads
* whole grain loaves
* international breads
* rustic Italian breads
* authentic sourdough

Includes lots of background information on flour, yeast, equipment, plus FAQs, how to braid dough, and loaf scoring diagrams. There's also a section with tips for saving time and for artisan baking... how to move beyond the basics.

Other Formats: Paperback , Mass Market Paperback

At the Stove with Don Jun 8, 2013

by Don Dickey

$7.49

Students have asked for this for years. Now, after over 3 decades of teaching, I published my classroom recipes plus the ones I use at home, over 100 recipes in all. Includes appetizers, soups, stocks, seasoning blends, salads, eggs, entrees, pasta sauces, side dishes, basic baking, and desserts. Also includes lots of info and tips on pantry & fridge staples, cookware & equipment, knives & sharpening, measuring by hand, using fresh herbs, and cooking with wine. There is also a companion web site www.AtTheStove.com

Other Formats: Paperback

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