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.
This first mini book in the Medicinal Menus For Degenerative Diseases series covers topics like vertical integration, companionate gardening, naturally enhancing your growing area, small space gardening, and sources for learning the art of gardening, as well as covering such interesting topics as edible weeds, sprouting and foraging at the farmers markets. Includes 45 easy to prepare recipes.
Cordon Bleu trained chef Susanne Wilder brings Bhutanese food to your kitchen. The people of this tiny kingdom in the Himalayas are known for their healthy, organic and simple foods. Explore the chilis, mushrooms and spicy favorites with 20 recipes from this region.
Susanne Wilder has done it again! A fun and informative "hands-on" booklet for the health conscious dog owner. Susanne brings her years of experience and wealth of knowledge into recipes, facts and even a little bit of fun. Pet owners discovering the benefits making wholesome, natural meals for their pets can only benefit from Bone Appetit!
To my wonderful 7th Day Adventist relatives who lived on a farm in Ferndale, Washington. I not only learned every summer swap about milking cows, churning butter, picking and eating fresh seasonal produce but all the good foods vegetarian. I can never forget the flavour and pleasure of my first sweet carrot pulled from the dirt, rinsed and crunched upon! Then I went a' traveling!
This compilation of many different dishes in each recipe comes from behind many kitchen doors of B&B’s! I’ve co-owned, guest ‘cheffed’ at and did locums for a variety of Bed & Breakfasts, from New England, to Idaho to Queensland and to Western Australia. The journey has been an auspicious one full of culinary as well as romantic adventures and endeavours (and a few mishaps to be honest).
Pizza can also be served as an appetizer, entree or even a bread side dish or snack. Try cornmeal or Jalapeno cheese in the crust for a Southwest pizza, put a scrambled egg on top of spicy crumbled sausage (or tempeh) and diced chiles or bell peppers for a breakfast pizza. At the Cordon Bleu they had us add cheese and herbs to the crust for a flavourful addition. Now try all the Ethnic cuisines.
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.
Behind the Kitchen Door – Once again come on in and Cook on the Wild Side
Now we are onto soups - another fast favourite. Why soups in the summer you may ask? Because I’m freezing here upside down under in the middle of winter! Also I’ve included refreshing chilled soups and shooters and even breakfast soups to revivify. Whatever your season there is a reason for a salubrious soup.
Behind the Kitchen Door – Come in and Cook on the Wild Side
Welcome to the wild and fun side of culinary principles. Learning these will allow your own creativity and culinary prowess to spring forth to new heights. The dishes that you will find in this e-book are more than happy homemaker recipes; they are an introduction to foundational food technologies that embrace various techniques.