Carolie's culinary career has spanned several decades. After
qualifying as a dietician, she started a cookery school, did recipe
development for food companies, wrote articles and worked as a food
stylist for magazine columns, provided hospitality training for
students and also became the author of many cookery books.
Carolie's objective has always been to deliver wholesome, tasty and
attractive food within the framework of available funds, supplies
and time, while sharing knowledge to build confidence and increase
skills and efficiency for those preparing, serving or selling
food.
Adventurous cooks everywhere welcome the opportunity to learn how
to wrap food with healthful properties in filo pastry, as it never
fails to fascinate and please..
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