Linda J. Amendt
Linda J. Amendt is widely known for her extensive blue ribbon baking expertise, exceptional blue ribbon preserves, and the outstanding quality of her delicious creations. She loves sharing her blue ribbon baking and home canning knowledge, techniques and tips, and award-winning recipes with home cooks everywhere.
Linda J. Amendt is the author of six cookbooks, earning 16 national and international book awards for her food writing. Her friendly, easy-going writing style appeals to readers of all ages and makes home cooks feel like she is right there in the kitchen with them, guiding them through the process of preparing her delicious and creative recipes. She has the unique ability to speak to readers on their own experience level, whether they are a beginner or an advanced cook. Linda Amendt fills her books with an abundance of tips and shares her secrets to success so anyone can achieve great results at home in their own kitchen.
Blue Ribbon Baker and Canner
Linda J. Amendt is an accomplished and experienced blue ribbon baker and home canner, winning nearly 1000 awards in state and county fair food competitions and baking contests across the country, including over 700 first place blue ribbons and special awards for excellence, and earning national recognition for her exquisite food creations.
In competitions at state and county fairs using the American System of judging, Linda Amendt had over a 50% 1st place win ratio – over half of all of her entries earned 1st place awards. At fairs using the Danish System of judging, she maintained a
100% 1st place win ratio.
State and County Fair Judge
With the publication of her first cookbook, Linda J. Amendt officially retired from state and county fair food competitions. The 2-time Top Preserved Foods Competitor in the United States and multiple Baked Foods Sweepstakes winner currently serves as a highly respected judge, advisor, and sponsor for baked foods, preserved foods, and special food contests at state and county fairs. She thoroughly enjoys judging baked goods and preserved foods competitions and specialty contests.
Linda also shares her insider secrets on preparing the best entries and how to win those coveted blue ribbons in baked goods and preserved foods competitions. Linda Amendt enjoys talking with other home cooks and bakers and sharing her extensive award-winning knowledge, expertise, and experience.
Turning her expertise to sharing her special award-winning cookie techniques developed through years of baking experience and competition, blue ribbon baking authority Linda Amendt's third cookbook, 400 Sensational Cookies, was released on September 1, 2009.
400 Sensational Cookies contains a wide range of tantalizing and delicious cookie recipes and extensive information on baking equipment, ingredients and techniques to make the best cookies. From drop cookies, bars and squares, and brownies to biscotti, shortbreads and many more, this special book is jam-packed with easy recipes to make great cookies. You are sure to discover several new favorites!
Home Canning Cookbooks
Linda Amendt’s newest preserved foods cookbook, 175 Best Jams, Jellies, Marmalades & Other Soft Spreads, has earned an acclaimed International Cookbook Academy Award, the Culinary Accolade of the 21st Century.
175 Best Jams, Jellies, Marmalades & Other Soft Spreads focuses exclusively on soft spreads – the most popular category of home-preserved foods. It contains tantalizing recipes for everything from jams, jellies and marmalades to preserves, conserves, butters and curds. 175 Best Jams, Jellies, Marmalades & Other Soft Spreads also includes special chapters focusing on Savory Spreads and even Drunken Spreads containing a variety of liqueurs.
Her first cookbook, Blue Ribbon Preserves: Secrets to Award-Winning Jams, Jellies, Marmalades & More was chosen by the International Association of Culinary Professionals as a finalist for the IACP Cookbook Awards in the category First Book: The Julia Child Award. This prestigious category honors the best cookbooks written by new authors.
Both 175 Best Jams, Jellies, Marmalades & Other Soft Spreads and Blue Ribbon Preserves have been featured by The Good Cook book club, a division of the Book-of-the-Month Club.
In future cookbooks, Linda J. Amendt will focus on recipes for delightful breakfast and brunch treats, sweet and savory quick breads, luscious cakes and cupcakes, and flavorful pies and tarts.
In addition to her love for baking and home canning, the author and California native also enjoys gardening and has worked as a volunteer float decorator for the Tournament of Roses Parade for over 30 years.