With the help of 33 outstanding chefs, who have each contributed a 'vanilla plate', international chef Natasha Macaller has created a truly global compendium of vanilla expertise, showcasing this most exotic and yet everyday spice in over 100 vanilla dishes, sweet and savory.
Natasha MacAller's international culinary credits include teaching at Leith's School of Food and Wine, and Divertimenti in London, consulting for restaurants in New Zealand and the USA, and advising and coordinating food and wine events around the world. She is based in London, Los Angeles and New Zealand. In the US, Natasha opened three restaurants, ran the pastry kitchens and consulted for several restaurants in Los Angeles, and ran Napa Valley's Chateau Montelena restaurant in Montana. She has been published in Food & Wine, Gourmet, Bon Appetit, LA Times Magazine and in Best of Food & Wine Cookbook. She trained in the pastry kitchens of Charlie Trotter's, and under Sherry Yard at the original Spago Hollywood.
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