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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 81 to 90 of 98 articles < Back | Next >
Pages: 1 2 3 4 5 6 7 8 9 10
 Articles by Chris Rawstern 
81. Thyme. A Useful Perennial for Kitchen and Garden
November 26, 2012

Native to the western Mediterranean, thyme is also widely cultivated. The most commonly encountered variety, Thymus vulgaris, is now found fresh on most cold produce shelves. Thyme comes in multitudes of varieties, many of which are wonderfully suited for use in the kitchen. It is a perennial, and...

82. The Noble Bay Leaf from Kitchen to Craft
November 11, 2012

The bay tree has been sacred since ancient times. Even its name suggests greatness. Nobilis means renowned, and the bay branches were woven into wreaths of victory. Apollo’s temple was said to have its roof made entirely of bay leaves for protection, and bay leaf garlands were later used in archit...

83. The Other Sumac used as a Spice
November 06, 2012

You may hear Sumac and immediately think of poison sumac. The spice sumac is not from the same plant as the poison sumac, although they are from the same plant family. As a matter of fact, the sumac used as a spice grows wild, mainly in the Middle East, so there is no problem with running afoul of ...

84. Cardamom, An Ancient Spice of India
November 06, 2012

How many people really know cardamom? It is an ancient spice, existing in India more than a thousand years before the birth of Christ. It is the third most expensive spice, after saffron and vanilla. The spice reached Europe along the caravan routes. Ancient Greece and Rome valued cardamom as an...

85. RAW Food, Natures Healthy Diet
November 03, 2012

The RAW food diet is a relative newcomer, and there are many ideas on the subject. I do not profess to have all the answers. I am not a doctor, nor a nutritionist. Some proponents say it is the healthiest way to live, and cite many wonderful side effects, such as weight loss and clear skin, not to m...

86. The Salt Conundrum, Is Salt Healthy or Not
November 03, 2012

Salt has been painted the villain in the goal of good health. The U.S. government recommends lowering salt intake to prevent myriad health issues, such as heart attack, high blood pressure and stroke, to name a few we all recognize. Salt is a natural substance. Some say we cannot live without some...

87. Borage, a lesser known herb to know and enjoy.
November 01, 2012

The common thread running through historical descriptions of borage is its ability to make men and women glad and merry, to comfort the heart, dispel melancholy and give courage. These noble qualities may derive from its high content of calcium, potassium and mineral salts, and research suggests th...

88. Where Coffee Comes From. My Guatemalan Coffee Memoirs.
October 31, 2012

I moved to Guatemala at just turned 20 years old. I didn't like coffee unless it was loaded with sugar and cream. After just a few short months I learned to love the coffee made Guatemalan style. When brewing coffee, most particularly in a percolator way back then, and in any pot that repeatedly was...

89. Star Anise Shines in the Cupboard
October 30, 2012

Star anise is little used outside of its native Southern China and Vietnam. It has spread to wherever these cultures have gone, being taken along both to use and where possible, to grow. The shape of star anise is that of an irregular eight and sometimes up to twelve pointed star. In Chinese, the na...

90. My Yugoslav or Serbian Heritage Food Memories, KIFLI
October 29, 2012

I grew up with the knowledge that my Dad’s parents came to the U.S. from Yugoslavia in the very early 1900s. I understand now that Yugoslavia was a union of countries at the time, but the area where my grandparents came from was Kucur, Backa, in the province of Vojvodina, in what is Serbia, today. M...

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