| What do food editors discuss when they get together at conferences? In additionto such serious topics as nutrition, consumerism, government regulations and foodprices, the discussion usually gets around to recipes and what s new in various areas. As food editors, we have our fingers on the culinary pulse of cities across thecountry, even the world. We are continually exposed to all sorts of food: some good,some not so good. Sooner or later, we all end up with bulging personal recipe files. The idea of putting food editors favorite recipes into a cookbook was bound tocome up. Sure enough, it did, and since 1978 we ve been collecting personalfavorites from our members to be shared with people everywhere via this cookbook. We would like to make clear that these recipes are our favorites; we make noclaim that they are original. (Is there really such a thing?) When possible, we ve given credit where credit is due. But in many cases, recipes just evolved, and it is hard, if not impossible, to say from where they came. This book is also our way of introducing the Newspaper Food Editors and Writers Association (NFEWA) to you. The association was founded in 1974 to encourage communication among food editors and writers, to foster professional ethical standards, to share our knowledge about food and to promote a greater understanding among other journalists. Incorporated in 1982, the association has more than 150 members around the world, including the United States, Canada, New Zealand and Mexico. We sponsor an annual meeting with seminars, speakers and self-help sessions, as well as frequent regional meetings. Perhaps the most important aspect of the association is the enthusiasm and support shared among the members, helping each other to continually strive to do a better job of serving the reader and the public. We hope this book will find a special place in your own kitchen library, as it will in each of ours. |
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