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Author: Chris Rawstern

Company: A Harmony of Flavors

Website: www.aharmonyofflavors.com

Memorable Quote 1: Life is Short - Eat Dessert First

Memorable Quote 2: I love the culinary journey in my life.

Author Comment / Biography:
My name is Chris Rawstern and I have been on a cooking and baking journey for 42 years. Many people have asked what A Harmony of Flavors means. Have you ever had a meal where the visual presentation was stunning, the smells were incredible, the taste was so remarkable that you ate slowly savoring every bite, wishing the experience would never end? Then you have experienced what a truly harmonious meal can be like.

My ethnic background is Slovakian on my mother's side and Yugoslavian on my father's side. All my grandparents came from Europe to the United States to make a better life for themselves and their families. My ethnic cooking influences began at the cradle!

I began my cooking career in Guatemala, in 1970. I moved there as a naive 20-year-old newlywed, and set out to learn everything I could about how to cook in a foreign land, which was complicated by the fact that I could not speak or read the language.

I am a Gourmet cook, love wine and have a 600 bottle cellar, write articles and cookbooks and have a passion to teach and share my love for food. Join me on my journey to explore diverse culinary experiences and hopefully to start you on a journey of collecting favored recipes of your own.

Displaying 61 to 70 of 98 articles < Back | Next >
Pages: 1 2 3 4 5 6 7 8 9 10
 Articles by Chris Rawstern 
61. Diversity in Swedish Limpa Rye Beer Bread
December 17, 2012

Many long years ago, I was given a loaf of Swedish Limpa Rye Beer Bread, by a neighbor I was friendly with at that time. I had been making bread for over 10 years at the time and knew the basics. I had never come in contact with anyone Swedish before, and I seem to be attracted by different cultures...

62. Get to Know Mahlab. A Pleasant and Aromatic Spice.
December 16, 2012

Outside of Turkey, the Middle East and Greece, Mahlab is little known. This spice is the inner kernel of the pit of the St. Lucie Cherry, Prunus mahaleb. In these countries and others the name is slightly different and can be found spelled as Mahaleb, Mahleb, Mahalabi, Mahiepi and others. The tree i...

63. Galangal - A Pungent Relative of Ginger
December 15, 2012

Galangal or galanga rhizome goes by many names as well as scientific names. There is a greater galangal and a lesser galangal. The formal title for the galangal plant used most for cooking is Alpinia officinarum. It looks very much like ginger root and is related to ginger, but there the similarit...

64. Enjoying the Diverse Foods of Guatemala
December 14, 2012

When I married and moved to Guatemala, I had little experience in the kitchen. My culinary expertise at age 20 covered making coleslaw from scratch, making wieners with canned beans and cheese over top as a casserole, and making a cake from box. I was ill prepared for all I had to learn, as the qual...

65. Becoming Familiar with Grains of Paradise
December 13, 2012

A West African spice, at one time more accessible and less expensive than pepper for spice-hungry Europe. As pepper became more available, Grains of Paradise had less demand and prices rose. Once again, Grains of Paradise are in vogue.

Grains of Paradise, Aframomum melegueta, are a species i...

66. Five Lesser Know Spices in Indian Cooking
December 12, 2012

Not everyone is ready to delve into the world of unknown spices used in Indian cuisine. Why invest in something unknown? This article should help with a better understanding of some of these lesser known spices.

Indian cuisine calls for many spices that are commonly known to us in the wester...

67. The Making and Uses of Ghee, One does not need to be Indian to enjoy ghee and its many benefits.
December 11, 2012

Ghee is most often used in Indian cooking. It is found easily in most health food stores these days as well as some groceries, but it is easy to make and lasts a long time, so try making it at home.

I discovered a love for Indian foods many years ago. I am not of Indian origin, but I have ...

68. An Easy Sauce to Serve over Pasta
December 10, 2012

Sometimes we have an accident when making a meal and it turns out to be the best thing, ever. This happened to me some years ago, when I was making a pasta sauce for spaghetti. I had a large container of what I was just sure was spaghetti sauce. I fried up the hamburger meat, added in the usual oni...

69. Five Best Kitchen Items to Have on Hand
December 09, 2012

There are so many utensils and gadgets on the market today. These are five of the ones I would not want to live without. Useful almost daily, from expensive to downright cheap, these items are ones you will not want to miss.

Over the years, I have amassed a huge amount of things for my kit...

70. Variations on a Bread Making Theme
December 08, 2012

Once you have mastered making bread, additions or changes can be made with the recipe. Discover how adding in some healthy ingredients, substituting flours and even working with dough when you have forgotten an ingredient.

You know how sometimes even the best cook can get distracted and for...

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