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                    [Title] => Food doctor
                    [Summary] => Sometime ago, we bought a book entitled "Cake Doctor" by Anne Byrn (Workman Publishing, New York). It contains a collection of 150 luscious cakes and desserts with that made-fresh-from-scratch taste. The twist is that she used mixes and "doctored" them for a new taste and character. If one adopts this technique each cake becomes one’s own.  Byrn initially thought mixes were "ho-hum". That was why she decided to do something about them, injecting creativity into the cakes, adding more eggs, butter, chocolates, fruits etc.
                    [DatePublished] => 2006-06-25 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
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CHEESE FONDUE

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                    [Summary] => Sometime ago, we bought a book entitled "Cake Doctor" by Anne Byrn (Workman Publishing, New York). It contains a collection of 150 luscious cakes and desserts with that made-fresh-from-scratch taste. The twist is that she used mixes and "doctored" them for a new taste and character. If one adopts this technique each cake becomes one’s own.  Byrn initially thought mixes were "ho-hum". That was why she decided to do something about them, injecting creativity into the cakes, adding more eggs, butter, chocolates, fruits etc.
                    [DatePublished] => 2006-06-25 00:00:00
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                    [AuthorName] => Lydia Castillo
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Food doctor

By Lydia Castillo | June 25, 2006 - 12:00am

Sometime ago, we bought a book entitled "Cake Doctor" by Anne Byrn (Workman Publishing, New York). It contains a collection of 150 luscious cakes and desserts with that made-fresh-from-scratch taste. The...

Starweek Magazine