I have been a contributing editor to Food Arts Magazine for many years. It was publisher Michael Batterberry who assigned me what became the Sugar Bible, and won the best food or wine article in the world at The Jacob's Creek World Food Awards in 2000.I've always regretted that this wonderful magazine and some of my best work was only available to the food professional. But with my new monthly Q & A which will also appear on Food Art's online site, I will be able to share a link for all of you to see. Here is the first entry.
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