Keda BlackKeda Black learned to cook by eating with her grandmother, listening to her mother, following recipe books to the letter and taking courses in breadmaking and p.tisserie. Now she shares her own knowledge and advice in her books or in magazines. Her gal is to give her readers a repertoire of simple, versatile and varied dishes: lots of timeless classics, then little ideas picked up here and there - on her travels or in a restaurant. In all her books she explains her way of doing things, from cooking to serving, but taste always comes first! Read More Read Less