Whether it is a family member that lives across the country, or a loved one away on business, attending college, or stationed abroad in the military, everyone loves to get a treat in the mail that says "thinking of you." It would be even more meaningful if that treat could be homemade, or is a number of different snacks, sweets, and tastes of home to make someone living far away feel closer. Shirley Fan's The Flying Brownie is the first and only book devoted to making, packing, and adding creative, homemade touches for food gifts that can be shipped a long distance. It features 100 recipes for baked goods and other snacks and treats, each with precise storage instructions and storage times. The book also offers plenty of guidance in navigating the various rules and restrictions of postal services, customs, and even secure military installations. Separate chapters are devoted to brownies and bars, cookies, candies and confections, breads and quick breads, extra-light items for inexpensive shipping, savory foods, and mixes to be assembled upon delivery. From a veteran of the Food Network Kitchens and a registered dietitian, this is a reliable and inspiring guide that is sure to bring those families and friends who live apart closer together through the very same thing that unites them when they live together: good food.
|Publisher:||Harvard Common Press, The|
|Product dimensions:||7.88(w) x 8.10(h) x 1.12(d)|
About the Author
Shirley spent six years at the Food Network, most recently as the sole nutritionist in the culinary department. There, she wrote scripts for television shows, analyzed recipes for nutritional content, contributed to cookbooks, and was part of the team that launched Food Network Magazine. She worked on recipes for Food Network-branded food at the new Yankee Stadium and developed the curriculum for Food Network cooking classes at the Art Institutes of Atlanta. For a number of years, she was also content producer for the networks website, FoodNetwork.com. Her work includes developing, testing, and analyzing recipes in celebrity chef cookbooks including a #1 New York Times Bestseller. She has also created health-conscious recipes for Tyson Foods, Mars Foods Inc., iVillage.com, and has worked on recipes for The Arthur Avenue Cookbook and magazines such as Whole Living, Details, and Food Network. She has contributed content to New York Times bestsellers The Food You Crave by Ellie Krieger and Diners, Drive-Ins, and Dives by Guy Fieri, and has written articles for a number of online publications, incluidng RealSimple, iVillage, and Glamour. She has been a contributor to Gatorade's website. Shirley graduated from Wesleyan University and received her masters degree in clinical nutrition from New York University. She is a registered dietitian (RD) and holds a culinary arts diploma from the Institute of Culinary Education. She honed her culinary skills under the tutelage of Floyd Cardoz at the legendary three-star restaurant Tabla in New York. She is the recipient of scholarships from the James Beard Foundation and the American Dietetic Association. She lives in Brooklyn with her husband and son.