Marcy Goldman, Julia Child award nominee, is a master baker and pastry chef, food feature writer and creator of www.Betterbaking.com.
Since 1997, Betterbaking.com has welcomed millions of bakers and cooks who enjoy original, sumptuous, tested recipes.
Goldman is a frequent guest on Martha Stewart Sirius and a contributor to the New York Times, Washington Post, Bon Appetit and Epicurious, Costco Connection, Montreal Gazette, Chicago Tribune, Boston Globe, Los Angeles Times.
MARCY GOLDMAN'S OTHER COOKBOOKS
Goldman's other best-selling cookbooks include :
A Passion for Baking
A Treasury of Jewish Holiday Baking,
The New Best of Betterbaking.com
....and the upcoming
The Baker's Four Seasons.
Visit Marcy Goldman at www.Betterbaking.com to browse over 2500 more of her recipes or register for the free monthly BB newsletter.
PRAISE FROM CULINARY COLLEAGUES
"One cannot live on sweets alone, as Marcy Goldman shows. Good bakers want their meals to be equally memorable, and the recipes of When Bakers Cook are inventive and delicious to boot."
Nathalie Dupree, television host and cookbook author, Mastering the Art of Southern Cooking
"I have been baking Marcy Goldman's recipes since I met her years ago as my guest on Martha Stewart Living Radio. Now she has poured all of that recipe passion into When Bakers Cook. There is something savory for everyone, from classics (Greek Restaurant Vinaigrette!) to new flavor combinations, to the sweets that brought us to Marcy in the first place"
Betsy Karetnick, Radio host (Martha Stewart Sirius), Cook & Blogger (IAmNotARestaurant.com)
"Marcy Goldman generously shares her love and knowledge of both cooking and baking in her new book. Personally, I can't wait to try her Beet Hummus!"
Sandy Gluck, Cookbook author, former host Everyday Food Martha Stewart Sirius
"Marcy Goldman's first baking book has been my go-to volume for cakes and cookies for years. Now she's taken all her culinary influences and brought them together in a stellar book of main courses, soups, salads, appetizers and desserts. It's a little Euro, a little New York, a little Mideast, a little Asia, a little Tex-Mex. Basically, it's the way we all eat today. Fantastic! "
Jeff Hertzberg, cookbook author, The New Artisan Bread in Five Minutes a Day