Miss A Columnist

After an illustrious career in real estate, Debbie Moore made a drastic change in her career and moved into the food industry. She began working at a vinegar manufacturer and later on produced her own vinegar line – The Pen and The Pear. Her vinegars were Ginger Pear and Pear Raspberry. Debbie also had a website under the same name where she not only sold her vinegars but imported food products from Europe. In addition, she sold the vinegars to retail stores in Napa Valley as well as the Central Valley. She also became a food writer for two Central Valley, California newspapers.

Writing three different food blogs, Debbie is now combining all of her knowledge into one blog which will be called – DRIZZLE - after her newly formed baking business due out later this summer. Debbie worked for a short time as a baker for a local Los Angeles yogurt company where she developed baked goods that were mixed in various
combinations of yogurt. She has completed her studies specializing in Baking and Pastry at Le Cordon Bleu. Debbie is now finishing up her internship at Chef Eric’s Culinary Classroom in Santa Monica, California where she has learned a wealth of knowledge as an apprentice learning about both sweet and savory foods.

Cookbook Review: Maneet Chauhan’s Flavors Of My World

With a warm introduction from Ted Allen, Host of Food Network’sChopped,’ Maneet Chauhan takes the reader on an exciting adventure around the world in her book, Flavors of the World.  It’s rare that a chef can take a well-known dish from a country and transform it into something magical. With her extensive knowledge and expertise of Indian cooking, Maneet clearly reinvents the well known dish into something that one can only dream of.  Maneet is much more than a fine dining chef from New York. She is first an artist and her culinary masterpieces on a plate need to be displayed on a mantelpiece to show the world.

Photo Credit:  Debbie Moore

(Photo Credit: Debbie Moore)

How can you take the lovely custard dish Pots de Crème from France and turn it into something so unique and beautiful? She does just that with her pa doi pots de crème by using Greek yogurt, pomegranate seeds and pistachios. The crunch makes this dessert that much more enjoyable. Having made the original in culinary school many times, I am baffled at her version of improving such a well known French dessert and adapting it to a whole new level.

With an Irish Soda Bread from Ireland Maneet turns it into her version anardana-flavored irish soda bread with roasted anardana powder (ground dried pomegranate seeds) and dried candied amla (Indian gooseberries).  I’ve made Irish Soda Bread many times and never knew how wonderful this bread could be.

As an aspiring chef I can only dream about transforming such famous dishes and reinventing them to call them my signature dish.  The photography is beautifully captured by Quentin Bacon bringing us closer to dive into her dishes.  Just like an architect who resurrects historic buildings, Maneet Chauhan does the same with her food.  She preserves the integrity of the dish while allowing her interpretation to lead us into another direction of why the altered state works so well.  A good example of this is the Hungarian Goulash dish she calls dalcha hungarian goulash.

From the United States she takes on the all American hot dog and transforms that into malai chicken hot dogs.  Using a mango mustard and making the hot dog from ground chicken adding cream cheese and Indian spices, this delicious hot dog is something so unlike its predecessor I am truly inspired and amazed how unbelievably delicious a hot dog can be – pure genius.

With a new restaurant opening in Nashville and a line of spices out soon, Maneet is showing the world why she certainly reigns supreme in the culinary world.  I am honored to have this book sit on my shelf in my culinary library.

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