Julia nearly fell off her seat (literally) when she read the news that her column in St. Louis-based Sauce magazine landed her a coveted James Beard Foundation Food Journalism Award nomination. She never could have imagined that, just two years into food writing, she would be one of three food writers considered to have the best food-related column in the United States. Her honored column, called Prep School, wrapped food history, controlled experiments, and recipe development into one tasty article each month. Julia’s articles that were specifically evaluated for this award included Braising: A Magical Transformation from Tough to Tender; Quick-Process and Refrigerator Are Two Pickles You’ll Want to Be In; and In the Game of Pate a Choux, the Classical Method Wins.
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Just in time for summer wedding season, my latest 3-D cake tutorial is sure to wow – though it hasn’t a single crumb of actual cake in it! It’s all cookie, modeling chocolate, and royal icing. Another plus: it’s a lot easier to make than it looks! Though my four-tier version embraces my more-is-more mentality, the project can easily be scaled down by making fewer tiers. My tutorial also details every single step so that even beginners can follow along.
To celebrate its launch, I’m offering 50% OFF ALL OF MY TUTORIALS AND CLASS RECORDINGS through June. Just use CODE WOW50 at checkout. – Julia
