Rachael Ray: Food Entrepreneurby Dennis Abrams
When one of her recipes calls for "EVOO," cooks knowingly reach for the extra-virgin olive oil. When she declares a dish "Yum-O," those who have tried her meals can nod in agreement. Rachael Ray grew up surrounded by great restaurant cooks, so cooking was a natural and integral part of her life. She first began cooking at home with her mother, moved on to performing cooking demonstrations at local food markets, and finally ended up making successful cooking shows for television. How did an untrained cook who grew up in small-town, upstate New York go on to become one of the Food Network's biggest stars? Perhaps most intriguingly, what role has she played in America's ongoing food revolution? Rachael Ray tells the story of a woman who has made a career of encouraging others to cook, eat, and love food as much as she does. From her catalog of cookbooks to her line of cookware, Ray has become a powerful force in food education.
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