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About the Author
Lydia Landry was raised in Eastern Montana surrounded by a large and extended family. This meant that there was always a gathering of one sort or another at her family's home. As is customary when folks get together there was food, and lots of it. The people who live in this area are mostly of German or Norwegian descent, and that has resulted in a large assortment of recipes and cooking styles.
As a young girl, Lydia was introduced to the art of cooking. Her mother included her in the family tradition of preparing everything from home baked bread to German Potato Salad, and of course there were always cookies and candies. Every Sunday there was a family dinner after church. Every holiday there were large meals that included family and whoever else should stop by. Then there were the potlucks, weddings, and even those times when a relative or close friend stopped in for a visit. One thing they all had in common was that the food was delicious and there was a lot of it.
Cooking and catering have always been Lydia's passion. She enjoys the creativity of finding an old recipe and updating it, or making something incredible from a pile of available ingredients. She went on to catering weddings and family reunions as a teen. In 1985, she was accepted at the Western Culinary Institute in Portland Oregon, where her cooking skills were honed. In 1990 she attended the University of Wyoming and completed the nutrition program, resulting in a greater understanding of the ingredients.
Several years later, Lydia created two successful cookbooks which incorporated simple foods, attainable ingredients, and easy preparation. This has become her point of view. To allow the reader to make wonderful meals from the ingredients that are either in their cupboards already, or that can be purchased at the local grocery store regardless of where they live. She is currently writing a series of cookbooks that follow this philosophy.