Leslie Bilderback
Leslie Bilderback, CMB
Author of seven books in the The Complete Idiot's Guide and Everything series, a regular column in the Los Angeles fine living magazine The Arroyo Monthly, and creator of Culinarymasterclass.com, Leslie Bilderback uses her years as a chef and culinary instructor to inform her unique perspective on food writing.
After working her way through college as a waitress and line cook while studying Music and Art History at the University of Colorado, Bilderback realized that food was her true calling. She returned to her home in the Bay Area and enrolled in the California Culinary Academy. There, she apprenticed under world-renowned Pastry Chefs Bo Friberg and Robert Jorin, and graduated with honors in 1988.
Bilderback began her professional career as pastry chef, and played a major role in several of California's most well-regarded and innovative restaurants, including Sedona in Berkeley, Postrio and Zola's in San Francisco, and Angeli and Georgia in Los Angeles. She joined the original faculty of what is now the California School of Culinary Arts in 1995, and as Executive Chef ushered the school into partnership with Le Cordon Bleu. A Certified Master Baker, and finalist on Team USA of the 2002 Coup du Monde de la Boulangerie, Chef Bilderback began her writing career in collaboration with Sherry Yard of Spago on the James Beard Award-winning The Secrets of Baking (Houghton Mifflin, 2003), and has been writing about food steadily ever since. Chef Bilderback has been profiled in the San Francisco Chronicle, Culinary Trends Magazine, CookingSchools.com, Bridges USA, and Living Fit Magazine. Sheisranked as one of the top 50 chef instructors in the nation on Chef2Chef.com, and continues to teach in addition to her writing. Through the USDA's Nutrition Network, Bilderback teaches healthy cooking and eating to kids in the Los Angeles Unified School District. She also teaches advanced culinary techniques to sailors through the US Navy's Adopt–a-Chef program. In the fall season of 2008 Bilderback will be profiled on Chef Michael Smith's Canadian Food Network program Chef Abroad as they follow her on a deployment with the aircraft carrier USS George Washington. Bilderback lives in Southern California with her husband, two children, and two dogs.
Latest Articles
|
Tender Shoots, Beans, and Peas
Many cooks get stuck in a recipe rut, and are in need of a fresh approach to vegetables. Here are a couple recipes to make the most of Late spring, early su
Jun 10, 2010
- Leslie Bilderback
|
|
Artichoke Salad Recipes
It's artichoke season! If you're wondering how to handle these delicious thistles, here are a couple ideas to gete you started.
Jun 10, 2010
- Leslie Bilderback
|
|
Salad Greens
Proper care of salad greens not only improves flavor and nutrition. It makes your salad taste better. Follow these tips for the freshest greens in town.
Jun 9, 2010
- Leslie Bilderback
|
|
Know Your Leaves
Ween yourself off of the iceberg, and try a healthier green in your salad bowl. This list will help you decifer the greens in your markets produce section.
Jun 9, 2010
- Leslie Bilderback
|
|
Chocolate Waffles
Who says waffles are just for breakfast? Serve this decadent recipe for dessert with a scoop of ice cream and a ladle of hot fudge.
May 5, 2010
- Leslie Bilderback
|
|
Honey Whole Wheat Waffles
You want to make breakfast fun, but you know it should also be healthy. Fear not! Look no further and these fantastic, whole grain griddle treats.
Apr 28, 2010
- Leslie Bilderback
|
|
Malted Waffles Recipe & Defining Malt Powder, Malted Milk Powder
Why is it that homemade waffles never taste quite like the ones you get at a restaurant? They have a secret ingredient - malt!
Apr 22, 2010
- Leslie Bilderback
|
|
Preserving Herbs - How to Save the Flavour
Using herbs in your kitchen is great, but when supply exceeds demand, it seems a shame to let all that flavor go to waste. That's where herb preservation comes in.
Mar 18, 2009
- Leslie Bilderback
|
|
Herb Basics - Buying, Storing, and Using
Herbs come in fresh or dried forms, and although they can be substituted for one another, the two forms have very different characteristics that are worth noting .
Mar 18, 2009
- Leslie Bilderback
|
|
An Explanation of Taste
The foods we crave are an indication of the nutrients we need...until we train our bodies to crave the things that harm us.
Feb 6, 2009
- Leslie Bilderback
|
