For the past 39 years, under the banner of "Fearless Fussless," I have been crisscrossing the country from Alaska and Hawaii to Maine and Mexico, demystifying cooking and teaching "fearless fussless, easy ways to elegant cooking" to all ages (including tots and moms/dads from 3 to five years old). My recipes are user friendly and the style is simple, unique, and loaded with hints and tips. Everything can be made ahead or frozen, takes about 20 minutes preparation time, and tastes fabulous.

As a traveling cooking teacher, I teach classes at Cooks Warehouse; Sur La Table; Kitchen Affairs; Publix; Gelson's; for organizations such as Brandeis Women; and fund raisers such as Cooks & Books. The Smithsonian did a program which included SEPHARDIC ISRAELI CUISINE, one of my newest book. In addition, I am a freelance food writer, lecturer on history of foods, and consult and lecture on getting into the gourmet and/or fancy food business, and the gift basket business. I am an active member of Les Dames d'Escoffier and a member of IACP.

As the author of 26 cookbooks I am often a guest on TV and radio shows. My books include UPPER CRUSTS Fabulous Ways to Use Bread (Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, and More); A TASTE OF TURKISH CUISINE; SEPHARDIC/ISRAELI CUISINE; SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless Fussless; VEGETABLE MAGIC; and STEWS SOUP CHOWDERS among others.

Currently I am the food editor of Jewish Women International's (JWI) new website <a>www.jwmag.org</a> and a contributing food editor for the Town Courier, and contributing food writer to Vegetarian Times Magazine and The Washington Post and a contributing food writer for other newspapers around the country.

Other activities included: developing recipes for major food companies; media spokesperson for an international food company and an international gourmet products company; Fancy Food and Gourmet Editor for GIFT AND DEC Magazine for over 20 years, and their spokesperson/ speaker at major trade shows.