Wilder by the Dozen: Wilder Mexican Mains

It was such fun writing this book and remembering how and for whom I developed
these various concepts. My ideas came from runs to Rosarita for lobster and bollilo
buns, fishing trips to San Felipe and cooking freshly caught fish over campfires
from here to the Great North West, sailing adventures around La Paz and cooking
in a small galley. I learned how to make tortillas at age 13. More

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About Susanne Wilder

Susanne E Wilder, CFE, Cert IV, Dip Ed, BS FNIM is a Home Economist (Washington State University), Reformed Cordon Bleu Chef, nutrition consultant, travel writer, culinary consultant in the food industry to worldwide resorts. Additionally she is an in and instructor/trainer with three decades of experience in the foodservice and consumer food segments as well as a media spokesperson for wellness and lifestyle.
Avocationally, Susanne is also a Hatha Yoga instructor, as well as a roller-blading, biking, kayaking, and fishing bon vivant! Currently she is working on new formulas and PR for various organic and healthy Australian food clients. She enjoys experiencing and writing food and adventure travel articles for IFWTWA (International Food Wine Travel Writers Association) and many other on and off line publications.

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