Atlantic Salmon with Citrus Soy Glaze

Atlantic salmon with citrus soy glaze |

At our home, Monday nights are almost always fish nights. We tend to crave something healthy and easy to prepare at the beginning of the week. Salmon is one of my favorite ingredients because it’s a great source of healthy omega-3 fatty acids, it’s quick, easy to cook, and very versatile. I decided to infuse some Asian flavors into the fish dish, so I selected a few of my favorite vegetables and seasonings to make Atlantic salmon with citrus soy glaze…. 

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Old Towne Orange Farmers and Artisans Market

Old Towne Orange Farmers and Artisans Market

Does your town have a farmers market? If not, you should be inspired by the story behind the Old Towne Orange Farmers and Artisans Market located in Orange, CA. One of the common known facts to cooking great food is finding a source for fresh high quality local ingredients. I’m happy there is a local market to shop at…. 

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San Francisco Style Mussels Cioppino

San Francisco Style Mussels Cioppino |

At today’s farmers market I saw the most incredible sustainably farmed mussels and oysters from Carlsbad Aquafarm. The Old Towne Orange Farmers and Artisans Market vendor had completely inspired my main course for tonight’s dinner. After getting some information and tips from the farmer, I immediately thought of steaming the mussels in a tomato broth to create a San Francisco style mussels cioppino dish, especially since tomatoes are ripe and in season. I would also complement this dish with a raspberry and roasted peach salad…. 

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Raspberry and Roasted Peach Salad

Fresh and healthy raspberry and roasted peach salad recipe |

Today I visited the Old Towne Orange Farmers and Artisans Market in Orange, California. It was a beautiful sunny day and I was ready to be inspired for tonight’s dinner. My eye caught the bounty of stone fruit from the Mt. Moriah Organic Farms from Lodi. Initially I thought to make a peach crumble, however a friendly farmer suggested that it would be better to incorporate into a refreshing peach salad…. 

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On the Grill: Trader Joe’s Chimichurri Sirloin Steak

Chimichurri Sirlon Steak tacos with grilled corn on the cob

The summer weather has been a perfect excuse to get outside and fire up the grill. My best friend Kristina and her husband Soren work at Trader Joe’s in the Bay Area, so I always get great insider tips on delicious new products! They recommended us to try the chimichurri sirloin steak with herb and garlic seasoning…. 

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Sunrise Smoothie

Sunrise Fruit Smoothie Drink |

Lately I’ve been looking for a healthier, more satisfying breakfast option to start my day. During the week my day begins around 5am, when most people are still counting sheep. So I was looking for something I could make at work that was quick, easy and not heavy (I love pancakes and eggs, but at 5 am, I need something that can get me energized!). Here is how I incorporate more fruits and vegetables into my day:… 

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Food Science Study Materials

Textbooks I Found Helpful:

Here is a collection of textbooks I frequently find myself coming back to for inspiration and education. Several of these books will help you in how to become a food scientist or improve your general knowledge in culinary arts.

Disclaimer: I have linked each thumbnail to the Amazon store page incase you wish to buy. I make a super tiny commission on each book sold, just enough for me to add soy to my latte at Starbucks.


Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)by Hervé This – This’s book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths.


Elementary Food Science (Food Science Texts Series) 4th Edition

by Ernest Vieira – Covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods.


What Einstein Told His Cook: Kitchen Science Explained

by Robert L. Wolke – The book offers abundant evidence that learning the whys and hows of cooking can help us enjoy the culinary process almost as much as its results.


Garde Manger: The Art and Craft of the Cold Kitchen

by The Culinary Institute of America – Garde Manger is one of the most important courses culinary students take.


American Regional Cuisine

by The Art Institutes – This book celebrates everything that is different, distinctive, and delicious in the diverse traditions of American cooking.


On Baking: A Textbook of Baking and Pastry Fundamentals (2nd Edition)

by The Art Institutes – A Textbook of Culinary Fundamentals to provide an authoritative yet contemporary introduction to baking and pastry arts.


International Cuisine

by The Art Institutes – The Best Tool for Learning About the Diversity of Cuisine from Around the World.


Advanced Bread and Pastry

by Michel Suas – It is the only available resource covering complex bread making, viennoiserie and pastry into one book.


On Cooking: A Textbook of Culinary Fundamentals and Cooking Techniques DVD Package (4th Edition)

by The Art Institutes – Great source of information on basics, for those interested in professional cooking careers.