Thursday, Nvember 14th, 2013.
I am the author of The New Whole Grains Cookbook, Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains, and also the author of The New Vegetarian Cookbook, More Than 75 Fresh, Contemporary Recipes for Pasta, Tagines, Curries, Soups and Stews, and Desserts. Both published by Chronicle Books.
I have written for many national magazines, including Vegetarian Times, Veg Life, Health Magazine, Today’s Health and Wellness Magazine, Better Homes and Gardens Magazine, Taunton’s Fine Cooking Magazine, and others (see www.robinasbell.com for a full list.)
I have spent many years cooking in conventional restaurants, natural foods restaurants, a few vegetarian places, and now I cook for private clients in their home.
I teach cooking classes in the Minnesota region and occasionally around the country, to spread the word about just how delicious and sustaining real food can be. (see www.robinasbell.com for a list of classes, if you are interested.)
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