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Priscilla Martel is an award–winning〔 American chef, food writer, and consultant notable for desserts, baking, pastries and fireplace-cooked meals. Her recipes appear in magazines such as ''Food & Wine.'' She is a contributing writer at ''Flavor and the Menu'' Magazine. She teaches and has written textbooks including ebooks used to teach students of the culinary arts. Martel married prominent Connecticut restaurateur and chef Charlie van Over, and the couple often collaborate on recipes and cooking. Martel and van Over have cooked for ''60 Minutes'' reporter Morley Safer, Chef Jacques Pepin as well as the late Broadway actor Peter Kapetan at their home in Connecticut.〔 Martel and van Over were co–owners of a restaurant in Chester called Restaurant du Village. Her cooking often reflects a Mediterranean emphasis. She has a particular interest and expertise in almonds and desserts of the northeast. Martel and van Over hold patents regarding baking processes. Martel attended Phillips Academy in Andover and graduated in the school's first co–educational class in 1974. Her classmates included jazz Grammy–winner Bill Cunliffe, software financier Peter Currie, actor Dana Delany, painter Julian Hatton, poet Karl Kirchwey, writer Nate Lee, television producer Jonathan Meath, editor Sara Nelson, and sculptor Gar Waterman. She graduated from Brown University in 1978. Martel and van Over opened a Chester, Connecticut restaurant which they named ''Restaurant du Village'' in 1979 and sold it in 1990. In 2010, they own a firm called "All About Food" which holds baking patents and collaborates with food manufacturers and restaurants on such matters as menus, marketing programs, and new products.〔 Martel and van Over were quoted in the ''New York Times'' about doing rotisserie cooking using a fireplace; on occasions, Martel and van Over have cooked for fellow Chester resident and ''60 Minutes'' reporter Morley Safer. The couple would cook a multicourse meal in the fireplace while having sing–a–longs which sometimes included dancing, and their dinners often included quail, duck, venison or porterhouse steak.〔 At one point, Martel and van Over lived in a house with six〔 or seven fireplaces.〔 Martel said the fireplace cooking experiences "brings out the best in people."〔 They grow vegetables and other foods in their garden for some of their meals.〔 The dining table often has beautiful flowers such as zinnias and snapdragons and meals are often served with wine.〔 Martel and van Over advise restaurants about such matters as how to create a brasserie. Beef steak and veal stew are cooked using a Tuscan grill.〔 Martel and van Over argued in their book "The Best Bread Ever" that the best way to make the perfect loaf is to use a food processor.〔 Martel's recipes entitled ''Cod with creamy nut sauce'' and ''Chicken Almond Curry with Apricots'' appeared in ''Food & Wine'' magazine. ==Publications== * ''On Baking: A Textbook of Baking and Pastry Fundamentals,'' by Sarah Labensky, Priscilla Martel and Eddy Vandamme ISBN 978-0-13-157923-1 * ''Sampler Companion Website for On Baking: A Textbook of Baking and Pastry Fundamentals'' ISBN 978-0-13-504653-1 * ''On Cooking: A Textbook Of Culinary Fundamentals'', by Sarah Labensky, Alan M. Hause, Steven Labensky, Priscilla Martel; book/CD * ''The Best Bread Ever: Great Homemade Bread Using Your Food Processor'' by Charles van Over and Priscilla Martel (1997) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Priscilla Martel」の詳細全文を読む スポンサード リンク
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