Linda J. Amendt is an accomplished and experienced home canner and baker, winning over 900 awards in state and county fair food competitions across the country, including nearly 600 first place blue ribbons and special awards for excellence, and earning national recognition for her exquisite food creations.
In preserved foods competitions at state and county fairs using the American System of judging, Linda Amendt had over a 50% 1st place win ratio – over half of all of her preserved foods entries earned 1st place awards. At fairs using the Danish System of judging, she had a 100% 1st place win ratio.
Her first cookbook,
Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association of Culinary Professionals as a finalist for the
2002 IACP Cookbook Awards in the category
First Book: The Julia Child Award. This prestigious category honors the best cookbooks written by new authors.
Linda Amendt’s new preserved foods cookbook,
175 Best Jams, Jellies, Marmalades & Other Soft Spreads, published by Robert Rose Inc., focuses exclusively on soft spreads –
the most popular category of home-preserved foods. It contains tantalizing recipes for everything from jams, jellies and marmalades to preserves, conserves, butters and curds.
175 Best Jams, Jellies, Marmalades & Other Soft Spreads also includes special chapters focusing on Savory Spreads and even Drunken Spreads containing a variety of liqueurs.
Both
Blue Ribbon Preserves and
175 Best Jams, Jellies, Marmalades & Other Soft Spreads have been featured by The Good Cook book club, a division of the Book-of-the-Month Club.
Turning her expertise to
sharing her special award-winning cookie techniques developed through years of baking experience and competition, Linda Amendt is currently working on her third cookbook,
The Complete Cookie Cookbook, scheduled for release in the Fall of 2009.
Also published by Robert Rose, Inc.,
The Complete Cookie Cookbook will contain
300 delicious cookie recipes and
extensive information on ingredients and techniques to make the best cookies. From drop cookies, bars and squares, and brownies to biscotti, shortbreads and blondies, this book will be
jam-packed with easy recipes to make great cookies. You are sure to discover several new favorites!
With the publication of
Blue Ribbon Preserves, the 2-time
Top Preserved Foods Competitor in the United States and multiple
Baked Foods Sweepstakes winner officially retired from competition. Linda Amendt currently serves as a
highly respected judge, advisor, and sponsor for
baked foods, preserved foods, and special food contests at state and county fairs.
Linda also
shares her insider secrets on preparing the best entries and how to win those coveted blue ribbons in baked goods and preserved foods competitions. Linda Amendt enjoys talking with other home cooks and bakers and
sharing her extensive knowledge, expertise and experience.
Following publication of
The Complete Cookie Cookbook, future cookbooks by the author will focus on luscious
Cakes; flavorful
Pies; sweet and savory
Breads, Muffins and Scones; and delightful
Breakfast and Brunch treats.
In addition to her love for baking and home canning, the author and California native also enjoys gardening, choral singing, and has been a volunteer float decorator for the Tournament of Roses Parade for over 20 years.
Copyright © 2008 Linda J. Amendt
All rights reserved 