Welcome to our Cooks 2020 Edition
About the Cover
An assortment of macarons made by Daniella Rinaldi and Kristy Kirsh, owners of Sierra Bakehouse in Truckee. Photo by Candice Vivien
Click cover photo to view digital PDF
“We cherish the time we have together at breakfast and dinner to talk about our day. I remember while growing up in Sweden, my mother always was cooking for our family. I would help her however I could by peeling potatoes or making salad. These were special memories.”
— Pro golfer and part-time Incline Village resident Annika Sörenstam
Table of Contents
EDITOR’S LETTER
Welcome to the latest edition.
Meet Our Contributors
EDIBLE NOTABLES
Coronavirus’ toll on service workers.
Food-and-drink news you can use.
EDIBLE EVENTS
Seasonal happenings.
COVER
Pastry chefs share stories of life and baking.
FEATURE
Cake-making tips from the pros.
HEALTH & WELLNESS GUIDE
Exceptional providers of holistic care and dentistry.
COOKS AT HOME
Top golfer Annika Sörenstam is a pro in the kitchen.
Amy Berry, Tahoe Fund CEO, cooks a mean brisket.
Chopped Junior winner Elisabeth Watkins supports agriculture.
Snowboarder Ralph Backstrom percolates a new passion.
GIFT GUIDE
Great local ideas for moms, dads, and grads.
TIPS & TRICKS
Raising adventurous eaters.
Fixing kitchen mishaps.
Cooking oils explained.
Make the perfect chocolate chip cookie.
Create your own electrolyte drinks.
EDIBLE TRADITIONS
Dainty Cakes hit the sweet spot.
STAY ’N’ PLAY GUIDE
Remarkable accommodations with tasty benefits.
WHAT’S IN SEASON
Ripe and ready produce growing now in Reno-Tahoe.
EAT (DRINK) LOCAL GUIDE
Delicious, healthy dining choices.
ADVERTISER DIRECTORY
Support these local businesses.
THE LAST BITE
Pie, galette, and tart, oh, my.
