Tuesday, October 15, 2013

Monday, June 24, 2013

CALIFORNIA BOOK TOUR:  candy bar tastings in LA @ Skylight Books and San Francisco @ Omnivore Books.







Friday, January 25, 2013

CANDY BARS ARE HERE


ANNOUNCING:

HAND-CRAFTED CANDY BARS
 from scratch, all natural, gloriously grown-up confections
ABOUT THE AUTHOR:

Susan Heeger is a California native, graduate of Harvard University, and long-time magazine and newspaper feature writer with a specialty in garden, design, home, lifestyle, and food stories. A contributing editor for Garden Design and former staff writer for Martha Stewart Living, she also co-wrote (with Jimmy Williams) From Seed to Skillet,  a guide to edible gardening and cooking from the garden, published by Chronicle Books. She has written extensively on vegetable gardening for publications ranging from The Los AngelesTimes Magazineto This Old House, and covered entertaining, food, landscape, and interior design for otherssuch as Martha Stewart Living, Coastal Living, Country Living, and Cooking Light. Her new design book, Landprints: The Landscape Designs of Bernard Trainor,will appear in April, 2013, from Princeton Architectural Press.

Visit her website with Jimmy Williams
www.fromseedtoskillet.com--
 
and view their video
http://www.youtube.com/watch?v=Vb_Sr1MZfOQ
   ABOUT THE AUTHOR:
Susie Norris is a cookbook author, artisan chocolatier, pastry chef/instructor and educational fundraiser. She taught at Le Cordon Bleu College of Culinary Arts in Los Angeles, and her chocolate business, HAPPY CHOCOLATES (www.happychocolates.com), was featured on Food Network. Her cookbook, Chocolate Bilss, was released by Random House/Celestial Arts in November 2009 and Hand-Crafted Candy Bars: From-Scratch, All-Natural, Gloriously Grown-Up Confections is set for release by Chronicle Books in March 2013.  Prior to her work in the food business, Susie was Vice President of Series Television at Disney and held similar positions at Nickelodeon, CBS, NBC and Turner Network Television. She has a B.A. degree in English Literature from Boston College and a Certificate in Professional Baking from Epicurean School of Culinary Arts and Barry Callebaut Chocolate Academy.
Visit www.chocolatebliss.biz

Monday, May 28, 2012

CANDY BARS BROOKLYN


2 weeks before the shoot, we learned Chronicle chose a photograper in Brooklyn in mid-May at a time I would be teaching in LA and my partner at a book event in Oklahoma.  Who would watch over the shoot and make sure the baby candy bars were properly cared for??  Thank you, Chronicle Books, Inc., for taking good care of them.

Making Over CANDY BAR MAKEOVERS


 I'm editing my candy bar cookbook.  I've been going for 3 days and I'm on page 120.  40 more to go - need more coffee.


Saturday, February 25, 2012

THE CHOCOLATE CHALLENGE


The final assignment of LCBK 212 Advanced Pastry Techniques class is to make a chocolate centerpiece.  For most students, this is the first time in the Le Cordon Bleu program they must create an artistic design, temper (pre-crystallize) chocolate for large structural pieces, use new techniques for chocolate molding, modeling, painting and construction.  Their work was colorful, creative and delightful.  When I asked what they learned in the process, they responded, “Chocolate is dirty.”  “It is delicate.”  “It takes a lot of patience.”  “Chocolate can be anything you want it to be – all you need is your imagination.”




Congrats to “D” shift pastry students Amanda, Raul, Lili, Kellyn, Liana, Christina, Priscilla, Lemons, Jen-Bunny, Ashley, Tori and Denise.