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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 71 to 80 of 98 articles < Back | Next >
Pages: 1 2 3 4 5 6 7 8 9 10
 Articles by Chris Rawstern 
71. My Kitchen Aid Mixer For Bread
December 07, 2012

When I first started making the bread recipe that came down from my grandmother, I made it true to the recipe. Back in the 1970s I had nothing to facilitate bread making but my two hands. I made bread that way for many long years, until I got my Kitchen Aid. I avoided getting a Kitchen Aid mixer f...

72. My Bread Making Tradition, My Mothers Recipe
December 06, 2012

By now I am sure you have read a lot about the theory of making good bread from scratch. Start with a recipe that I have been using for the last 40 years and enjoy your results. I had to learn to make bread at age 21, in a foreign country, without an oven. With all the modern conveniences today, ...

73. All About Bread Making, My Beginning
December 05, 2012

I started making bread at age 21 because I had married and moved to Guatemala and it was next to impossible to find sandwich bread worth eating. Even without an oven I made bread, using an electric fry pan with a small cake cooling rack set inside. I baked one loaf at a time, so baking was a 2 hour...

74. How Cookbook Favorites Change with Time
December 04, 2012

I have changed favored cookbooks as my life has changed. Long ago as a new wife and mother, I had two all purpose cookbooks. I used the Joy of Cooking, by Irma Rombauer and Marion Rombauer Becker, given to me by a dear friend, and The Better Homes and Gardens New Cookbook, given me by my mother. ...

75. Pepper, an Underappreciated Workhouse
December 02, 2012

I feel pepper is the workhorse, plodding along, doing its job, dependably. But is it really doing its job? If you are using pre ground pepper, you truly do not know what you are missing. It tastes nothing like freshly ground pepper, even if using low quality peppercorns. Freshly ground pepper has a...

76. Poppy Seeds. Part of My Ethnic Background
December 01, 2012

With nearly one million in a pound, poppy seeds are found in foods from cultures all around the world. Everyone knows that poppy seeds come from the opium poppy, papaver somniferum. Opium comes from milking the unripe seed pods. These seeds come from fully ripened pods, and while all parts of the p...

77. Chayote and Goat Cheese Casserole, a Low Carb Holiday Party Recipe
November 30, 2012

If you want to liven up your holiday party try one of my favorite casseroles. While most of your guests may never heard of Chayote before they will never forget how great it tastes. A common theme at all holiday parties is to bring a new and unique dish that will amaze and please your guests. O...

78. Saffron, the Costliest Spice in the World
November 29, 2012

From 70,000 to 250,000 flowers are needed to make one pound of saffron. The process of picking the 3 tiny stigma of each flower is very labor intensive, making it the costliest spice in the world. Amazon recently was selling a 16 ounce tin of Saffron for $1,009.00 or $63.06 per ounce. Saffron comes ...

79. The Savory Curry Leaf in Indian Cuisine
November 28, 2012

Not to be confused with the European Curry Plant, Helichrysum italicum, Curry Leaves comes from the Curry Tree, Murraya koenigii. It is a tender, evergreen shrub reaching up to 20 feet tall in its native southwest Asian habitat. It grows in the foothills of the Himalayas, southern India and Sri Lan...

80. Decorate Holiday Party Tables With Squash Serving Bowls
November 27, 2012

Here is an easy and innovative idea using squash as bowls. Hollowed out squash are seen used as bowls in many places. However, using a hollowed raw squash limits what can be served inside. Nuts, candy or crackers would absolutely not work. A salsa might, as long as you do not mind the squash flavor....

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