Often praised as the feel-good cookbook, The Joy of Food both inspires creativity in the kitchen, and celebrates togetherness. An emphasis is also placed on selecting seasonal foods and good quality ingredients while avoiding processed and prepared foods and ingredients that do little to urish our bodies. As I encourage readers to get in the kitchen to create something fresh and wholesome for dinner or dessert, I am ever-mindful of also ensuring a positive experience. Great care has been taken to compile clear, easy-to-follow steps and instructions with each recipe. I have also captured a host of lessons-learned from my many years of being in the kitchen and trying new recipes myself. The Joy of Food is just that - a happy publication of great recipes that will delight both you and those around your table. There are recipes for both the experiences and vice using ingredients that are easy to find and work with. What is it about food that brings us closer together? It is more than for mere sustenance. Sharing a meal creates an atmosphere of urishment and gladness that sustains both body and soul. When we make time to bake a birthday cake or prepare a well-loved dish, we are expressing affection, creating and preserving memories and taking pause for thankfulness. The inspiration for this book has come from a lifetime of joyous celebrations at tables filled with delicious food, beloved family and special friends. Each recipe evokes a memory and has its own story to tell. In addition to savory creations like Prime Rib in Rock Salt and my comforting Chicken Pot Pie, you will find time-hored family specialties like Gladdie's Pie Crust, Grandma Alfrey's Banana Nut Bread and Fourth of July Waldeck Ice Cream. Every dish is sure to create heartfelt memories for you as well. Featuring 110 recipes and 11 chapters, you will also find the art of entertaining made easy with tips for pairing food with wine, setting a genteel table, utilizing flowers in creative ways, and crafting menus that will allow you to enjoy the party as much as your guests. There are creations for both the experienced and vice accompanied by over 50 cooking techniques, baking secrets, and how-to instruction for developing good cooking habits and stocking the kitchen and pantry. From salty to sweet and cocktails to cookies, The Joy of Food holds something just right to nurture and celebrate every person and occasion in life. From my table to yours - let these recipes celebrate the role food plays in all our lives and yield memories worth savoring. Cheryl
Cheryl Alfrey Waldeck was raised in the cozy northcentral Indian town of Logansport, surrounded by extended family and a host of culinary masters. From her mother and grandmother especially, she observed first-hand how preparing and sharing favorite foods can be an act of love, appreciation and thoughtfulness. This joy is reflected in her new cookbook in which each recipe has its own story to tell, evoking a special memory from a lifetime of joyous occasions and delicious foods. Both time-honored specialties and coveted family favorites have been perfected in 110 recipes in 11 chapters compiled over a period of more than 30 years. Cheryl has been in the kitchen assisting, cooking and baking since the age of eight. Her new book features over 50 trade secrets and tips, reflecting the tactic knowledge that can only come from years of hands-on experience. Entertaining and experimenting with new foods, methods and recipes has been a life-long passion that is shared in The Joy of Food. Waldeck received her bachelor's degree in fine arts/design and art history from the University of Kentucky, Lexington and a master's degree in health and human service from the University of Oklahoma, Norman. In additional to her formal education, she has learned from a number of professional chefs from across America in one-on-one and group cooking classes. Courses have included earth to table preparation, French pastries and SW cooking with chilies - to name just a few. In addition to being an author, Waldeck is also a consultant in the Tulsa area, focusing on strategic planning, process efficiency, interpersonal skills and fundraising fundamentals. She provides customized training and facilitation services to groups and individuals in northeast Oklahoma. A mother of two sons and a daughter-in-law (Robby, Michael & Emily) and married to husband Todd for 33 years, Cheryl makes her home in Tulsa where she enjoys cooking and entertaining family and friends and sharing the joy of food!