Smart Woman Magazines's Woman of the Month
Local cookbook author Kerry Dunnington brings back the joy of cooking with her first cookbook This Book Cooks A Caterer's Select Collection...Read more.
Urbanite Magazine
Kerry Dunnington's recipe for Chocolate Beet Cake is a perfect example of the popular local caterers cooking philosophy: Turn something people don't like into something they will...Read more.
Appearance at Whole Foods
Popular Maryland cookbook author, Kerry Dunnington, will demonstrate unusual salad recipes that focus on nutrition with flavor from her cookbook, "This Book Cooks," in the cafe...
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Rapid City Journal
Looking for ways to reinvent the meals you make this spring? This Book Cooks: A Caterers Secret Collection ( Xlibris Corp./Randomhouse, $21.99 paperback, $31.99 hardback), by Roland Park caterer Kerry Dunnington, can help you do exactly that...
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National Association of Baby Boomer Women Newsletter
Kerry Dunnington's popular cookbook, "This Book Cooks," is the perfect gift for the person on your list who loves to cook or wants to learn how to cook. Inside you will find nearly 200 easy recipes for any type of entertaining...Read more.
Hotel Food & Beverage Executive
Kerry Kerry presents a recipe in this national professional magazine:
Vegetarian Delight The success of this recipe comes from cooking the vegetables until just fork tender.
Versatility is the beauty of this dish. Just about any vegetable works. For optimum
flavor use seasonal vegetables, keeping color and variety in mind....Read more. (registration required)
May 2006
Have you ever wished you could entertain for two or twenty, elegantly or casually, from appetizers to dessert, with only one cookbook open? Baltimore caterer Kerry Dunnington did, so when she couldnt find the kind of cookbook she wanted, she wrote one herself.
The delicious result is This Book Cooks A Caterers Secret Collection. The book features almost 200 recipes chosen from Kerry Dunningtons Greatest Hits -- those easy to prepare, do-ahead-but-delicious recipes shes found to be successful time and time again.
Fresh, creative, and healthy, Kerrys recipes entice even non-cooks into the kitchen. Imagine dazzling your lover, friends or family with Beef Tenderloin with Blue Cheese Stuffing, Greek Shrimp Salad, Stuffed Lettuce, Cheese Curry Pate with Plum Sauce, Apricot Meatballs, Cherry Cobbler, Marinated Fruit with Ginger-Stuffed Dates and a very easy Chocolate Meringue Pie. If youre not a cook, this book will seduce you to cook. And if you are a cook, youll appreciate the variety and fresh inspiration to be found here.
Though most of the food in This Book Cooks is robustly spiced and full-flavored, no recipe is complicated or has a long list of ingredients. Beginning cooks can easily prepare most dishes, assisted by Kerrys detailed instructions. Because Kerry believes each meal should be a compatible marriage of tastes and textures, she takes special care to present menus with thought to color, balance, and variety, then suggests wines that bring out the best in the food. My goal is to convince busy people that they really can entertain, Kerry says. Its been gratifying to hear people say they find the book indispensable. I hope it will become one of the most
well-loved, well-worn books in their collection.
This Book Cooks has sold over 1700 copies in the sixteen months since its release in part due to Kerrys relentless schedule of book signings, media appearances, and cooking demonstrations. The buzz is about to get louder, though, as she embarks on a series of prestigious chef appearances throughout the region. Her Spring/Summer 2006 schedule continues to be as energetic as last years, when she proved that with hard work and belief in oneself, even seemingly unattainable goals can be fulfilled.
Kerry can often be found at Whole Foods Markets, where her popular cooking demonstrations attract audiences with her non-intimidating, user-friendly style. She also loves to visit with school children, introducing tasty ways to enjoy fruits and vegetables.
Kerry writes the Scene and Tasted column for Hotel Food & Beverage Executive magazine, and is currently finishing work on This Book Cooks Too, projected for a Winter 2006/Spring 2007 release.
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