The Kitchen Link
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After years of giving away my goodies, I decided to hang out a shingle. |
| Every kind of cooking class you could imagine. Professional program offers both Culinary and Baking & Pastry Arts. Recreational side has something for those that have never boiled water and the hopelessly addicted. I.C.E used to be known as Peter Kump's New York Cooking School. |
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Open Minded Baking is a refuge from over populated, over opinionated forums that once entertained serious baking discussion. We are not the biggest forum on the planet, but we talk about baking and all opinions are welcome! |
| The Bread Bakers Guild is an organization dedicated to the furtherance of artisan baking. They are a great resource and well |
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ChefTalk is a very friendly community. Rank amateurs and professional chefs living side by side. |
| Fine Cooking magazine is a great resource. Lots of practical information without being patronizing. They are also the host of Cooks Talk, a very lively message board. |
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The Wilmot Milling Company is located in Pierceton, IN. They are a bona fide, old fashioned stone mill. Their organic, whole wheat bread flour bakes extraordinary bread! |
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Need to see if there's anything you can use in place of an ingredient you can't find? |
| I have been in the kitchen with Pat Mould. It is a highly recommended activity! If you get real lucky, you may get to experience his crawfish pie! |
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Escoffier On Line is chock full of all kinds of great information about what's going on in the food industry. |
| My Marathon Mate Malachi has a new business venture. It's a new way to access the Internet, complete with lots of bells and whistles. Click here to learn more. |
