YUM! Cookbook Showcases Culinary Greats While Raising Money for Scholarships

This collection of mouth-watering recipes from culinary greats includes 100 recipes from more than 60 acclaimed chefs, restaurateurs, writers and culinary educators.  Some of the stellar contributors are Sara Moulton, Rick Bayless, Michel Richard, Jacques Torres, Nick Malgieri, Jose Andres, Charlie Trotter, Roy Yamaguchi, Rick Tramonto, Susan Feniger, Mary Sue Milliken, Joanne Weir, Natalie DuPree, Elizabeth Falkner and Susanna Foo.  Many, many more celebrated chefs are included.  Each culinary great answers assorted questions with humor and passion on the pages of YUM!, giving readers insight into what makes them tick.

Co-authored by Dara Bunjon of Dara Does It - Creative Solutions for the Food Industry and Jeff Spear, Studio Spear, and underwritten by Microplane, the book is being sold for $33, including shipping, by the Maryland Hospitality Education Foundation.  $15 of each book sale is a tax-deductible contribution to raise funds for the MHEF ProStart program and scholarship fund. 

ProStart students from Eastern Technical High School's ProStart program were enlisted to assist in the recipe testing.  The students got to work with products they had never seen before, learn the ins-and-outs of a properly written recipe and see alternative career options with food styling and food photography.

The book includes an informative guide to grating and zesting as well as a glossary of special ingredients, and conversion tables.

A "must-have recipe book for all culinary lovers and collectors", "this broad and stylish sampling will serve you well."

Recipes Include:

• APPETIZERS are Spicy Garlic & Lemon Crusted Shrimp, Oysters with Peas, Yogurt, Lemon and Altoids, and Braised Artichokes (in the Country/Roman Style).
• BRUNCH recipes are Gruyere and Bacon Tart, Honey-Orange Pancakes, and Bread with Chocolate. Among the soups are Persian Pistachio Soup, West Indian Pumpkin Soup, and Ladies Thighs with Red Pepper Broth & Fresh Peas. Salads include Cold-Poached Salmon with Hearts of Palm and Tamarind, Mango with Red Onion, and Watermelon and Green Tomato Salad.
• MAIN COURSE recipes are Cranberry-Teriyaki Lamb Rack with Couscous Salad, Earl Grey Crusted Salmon, Roasted Balsamic-Glazed Chicken, Sugarcane Barbequed Duck, and Roast Pork Loin with Pomegranate, Orange, and Ginger.
• DESSERTS include Margarita Cheesecake, Ginger Citrus Pumpkin Pie, and Apple Crostata with Walnuts and Tipsy Cream.
  
  Purchase YUM! Tasty Recipes from Culinary Greats Now!