|
Diane Phillips
Diane is a consultant to the food and beverage industry, having helped to develop products and menu items for companies such as General Mills and Foodmaker. She has also served as a consultant to Hilton's Extended Stay, helping to develop food and beverage standards. Diane has been the spokesperson for Pepperidge Farm Puff Pastry and Lipton Recipe Secrets and has worked with All-Clad developing recipes for their slow cookers. Diane began a love affair with French cooking while watching Julia Child on WGBH in Boston as a teenager. Incorporating Julia's classical methods with those of her Italian grandmother and mother, Diane helps home cooks to recreate and enjoy foods and flavors of Europe, while incorporating local and seasonal ingredients into teaching and writing. Diane appears on local media while touring and has appeared on QVC, PBS, NPR, as well as "Eye on the Bay" (San Francisco), "Good Morning New York" (NBC-New York), "Comcast On Demand", and the web "Digital Cookbook" and "Northwest Afternoon" (KOMO-TV Seattle). Learn more about Diane Phillips on her web site. April 12–19, 2010 with Lora Brody July 20–27, 2010 € 3,200
|
Diane Phillips is the author of 14 cookbooks, including the James Beard Award-nominated Perfect Party Food. A traveling cooking teacher, Diane teaches her easy, elegant do-ahead approach to entertaining and home cooking across the country. Featured at Viking Culinary Arts Centers, Sur La Table, Draeger's, and Ramekins, Diane also teaches at independent cooking schools to sold-out audiences. Her relaxed style and easy manner puts students at ease, even when it comes to holiday entertaining. Her signature "Do-Ahead Thanksgiving Dinner" class has helped thousands of students to make this dinner and remain sane in the process. Diane's recipes have appeared in Traditional Home magazine and Women's Day.