Bücher von Hilary Cacchio

Hilary Cacchio studied food and cookery in Edinburgh, going on to become a private chef with clients in France, Spain, Italy and Scotland. She moved to New York in the mid 90sto live, learn to cook seasonally and learn about sourdough. Six years later she returned to Europe with wild yeast culture and continued as a private chef. Hilary is one of the founder members of Slowfood UK and introduced them to the delights of sourdough baking. Now she teaches sourdough baking at Leiths School of Food and Wine; Bread Ahead Bakery School at Borough Market and Baythorne Hall Cookery School in Halstead.