published February 22, 2013: A
Child's First Cookbook, Lulu.com
eBooks published February 4, 5, 2013: Full set of Alma's Almanac, Lulu.com
eBooks published October 20, 2012
Wikipedia reference to "Candle Salad" from A Child's First Cookbook
June 25, 2007:
Dame of Distinction Award,
Les Dames d'Escoffier Chicago Chapter.
starring Hugh Downs
| ABOUT ALMA:
FROM Who's Who in America, 1997.
Lach, Alma Elizabeth, food and cooking writer, consultant; b. Petersburg, Ill.; d. John H. and Clara E. Satorius, diplome de Condon Bleu, Paris, 1956; m. Donald F. Lach; 1 dau, Sandra Judith; Feature writer Children's Activities mag., 1954-55; creator, performer TV show Let's Cook, children's cooking show, 1955; hostess weekly food program on CBS, 1962-66; performer, TV show Over Easy, PBS, 1977-78; food editor Chgo. Daily Sun-Times, 1957-65; pres. Alma Lach Kitchens Inc., Chgo., 1966---; dir. Alma Lach Cooking Sch., Chgo; lectr. U. Chgo Downtown Coll., Gourmet Inst., U. Md., 1963, Modesto (Calif.) Coll., 1978, U. Chgo., 1981; resident master Shoreland Hall, U. Chgo., 1978-81; food cons. Food Bus. Mag., 1964-66; Chgo.'s New Pump Room, Lettuce Entertain You, Bitter End Resort, Brit. V.I., Midway Airlines, Flying Food Fare, Inc., Berghoff Restaurant, Hans' Bavarian Lodge, Unocal '76, Univ. Club Chgo.; columnist Modern Packaging, 1967-68, Travel & Camera, 1969, Venture, 1970, Chicago mag., 1978, Bon Appetit, 1980, Tribune Syndicate, 1982; inventor: Curly-Dog Cutting Bd., 1995. Recipient Pillsbury award, 1958; Grocery Mfrs. Am. Trophy award, 1959, certificate of Honor, 1961; Chevalier du Tastevin, 1962; Commanderie de l'Ordre des Anysetiers du Roy, 1963; Confrerie de la Chaine des Rotisseurs, 1964; Les Dames D'Escoffier, 1982; Culinary Historians of Chicago, 1993. Mem. Am. Assn. Food Editors (chmn. 1959). Clubs: Tavern, Quadrangle (Chgo.). Author: A Child's First Cookbook, 1950; The Campbell Kids Have a Party, 1953; The Campbell Kids at Home, 1953; Let's Cook, 1956; Candlelight Cookbook, 1959; Cooking a la Cordon Bleu, 1970; Alma's Almanac, 1972; Hows and Whys of French Cooking, 1974; contrbr. to World Book Yearbook, 1961-75, Grolier Soc. Yearbook, 1962. Home and Office: 5750 S. Kenwood Ave Chicago IL 60637-1744.
The art of cooking rests upon one's ability to taste, to reproduce taste, and to create taste. To achieve distinction the cook must taste everything, study cookbooks of all kinds, and experiment constantly in the kitchen. I stress in my writing and teaching the logic of food preparation, for the cook who possesses logic, knows how to create dishes rather than being content merely to duplicate the recipes of others