|Food writer and
cookbook author Judith M. Fertig specializes in the regional cuisine of
the prairie (Midwest), including barbecue, wild and heirloom fruits and
vegetables, grains and breads, game, and beef. "Food tells a story
that appeals to all the senses," Fertig says.
Judith's most recent books is Prairie Home Breads, and was nominated for both the James
Beard and International Association of Culinary Professionals cookbook awards.
Fertig's professional culinary training includes the Cordon Bleu from 1985- 86 in London, England, and La Varenne Ecole de Cuisine when it was still in Paris in 1986. She also gives cooking classes.
Fertig has also honed her barbecue skills as a member of the tiara-toting all-female 'Que Queens, a team which bottles their own sauce for charity 'Que Queens' "Love Potion for the Swine" barbecue sauce.
Fertig is past-president of the Kansas City Chapter of Les Dames D'Escoffier, an international organization of professional women in the culinary arts.
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