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We are a small, independent press located in Northern New Jersey specializing in niche publishing of non-fiction titles.

The Admiral’s Chef

Steidle Book CoverRecipes from a
Navy Wife’s World Travels

Marcia Steidle

List Price: $27.50
ISBN: 978-1-937943-29-5
Category: Hobbies & Collecting
Pub Date: December 11, 2015
Binding: Spiral Bound, 186 pages
To Place an Order Please Call: 201-387-1529
Email: d.biesel@verizon.net
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From the simplest meal to the most elaborate dinner, Marcia Steidle takes her readers through the steps needed for a successful event. With checklist tips to make the event special, and good old-fashioned recipes along with exotic newer fare enhanced by her years of world travel, you will want to try each and all of these delightful servings. Along the way, Marcia will provide you with information from around the world to enhance your culinary knowledge.

You will be fascinated not only with the wonderful recipes but the information about the foods. Did you know that Dresdner Stollen (German Christmas Bread) was baked for the first time in 1427 and was supposed to resemble the Christ child wrapped in a blanket. During the Advent season, bakers were not allowed to use butter and the original stollen was hard and tasteless. In the 15th century, the Prince Elector Ernst wrote a letter to the Pope asking permission to use butter. Pope Nicholas denied the appeal in 1450. It wasn’t until 1491 that Pope Innocent VIII sent a letter to the Prince Elector, which was known as the “Butter Letter,” and granted the use of butter (without having to pay a fine).

As the wife of a now-retired U.S. Navy Admiral, Marcia Steidle has traveled extensively and entertained throughout the world, catering cocktail parties for 250 and dinners for 50. Marcia and her daughter, Gretchen, took cooking and wine appreciation classes at Apicius Cooking School in Florence, Italy and Marcia worked at Breaux Vineyards in Hillsboro, Virginia as office and tasting room manager. She graduated from the Hospitality, Culinary Arts and Tourism Institute at Anne Arundel Community College and participated in its culinary arts internship program on the Amalfi Coast in Italy. A frequent contributor to the food section of newspapers, she also maintains a website (www.theadmiralschef.com). Marcia is a graduate of the University of Maryland.

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