Posts Tagged ‘cooking tips tv’

Meanwhile back in NY

Wednesday, April 4th, 2018

32 bridge I left Rochester in 1979 in the pursuit of new adventures in cultures, food, personalities and the differences and common thoughts people share.

It’s been beyond my dreams of fun, traveling around the world and living in several places: San Francisco, Atlanta, Tiburon and Mill Valley, Santa Fe, Cabo San Lucas, Oregon, Hilton Head Island and now Sonoma. But I feel the time has come to go back to my roots and explore the local food and wine scene there.

I’ve had friends send me Rochester food specialties and realize I miss those old flavors. I’ve decided to pack up my antiques, most of which are heading back from going on all my travels, and come back with me.  I’ve often said that my furniture has seen more of North America than most people.

The food and wine scene has exploded in Western New York and it will be fun to revisit old haunts and explore new.

I will be posting my findings and welcome you to join me along the way.

Should you have suggestions, I can be reached at

Revival of Classic Recipes

Saturday, October 10th, 2015

CookingTipsTV’s concept was born 20 years ago with the idea of showcasing classic recipes from around the world. Little did I realize, these recipes would still have “legs” after all these years. The fun part is that they’re more popular then ever!

In fact, some of the chef’s who are presenting in the videos, are now food ambassadors for their country. It’s no surprise. These talented individuals are passionate and knowledgeable about their indigenous foods and convey their message with pride.

I welcome you to view the videos and enjoy the recipes that are true classics.

Have a video of your classic recipe? Go ahead and upload and share!


Lessons Learned – Dealing with an ebook Publisher

Tuesday, May 3rd, 2011

Years ago I traveled solo around the world and videoed cooking schools and culinary professionals teaching their indigenous cuisine. It was a great adventure and I had hoped to get a television series produced with my footage only to find out, I didn’t follow union rules of having a huge crew follow me along. I was told a gutsy woman could not and should not, do this on her own. So, reluctantly, I put the whole project on hold thinking it will have a life of its own one day.

Then came broadband speed! The internet came alive with video and yes, my footage lives on my website and I’m thrilled to see these food ambassadors from around the world teaching people about their food, culture and style.

And then came the birth of enhanced ebooks! Electronic books with photos, video links and an interactivity that brings the recipes alive with how to instruction. But here’s the kicker: my publisher doesn’t do jack.

So many people are thinking about self-publishing since they have ideas and ebooks are a hot commodity at the moment. It’s an exciting time and producing an ebook is not rocket science. If you have content, which is the most important element, you can cut and paste your way into a pdf file or better yet, into epub and viola, you are an author.

Now comes the hard part: Marketing and Sales. If you go through a third party aka publisher, make sure they have a marketing plan to spread the word about your ebook. Otherwise, like me, you’re doing everything on your own with absolutely no support but having to pay commission on sales you generate.

Everyone and their brother is producing digital products. But quality rules and as the general public becomes more and more comfortable with having their reading material on a computer, as an option to print, enhanced ebooks are an exciting learning tool.

So do your homework. Content is king and don’t be fooled by charming hyped-up so-called publishers who will entice you with their lies they believe. They are most likely only in it because it sounds cool and as I’ve experienced, don’t have a clue about what they’re doing. Simply inserting text does not make a publisher.

About the author: Linda Naughton is founder of and author of Cooking Tips From Around the World, a Culinary Travel Adventure and is working on two more ebooks which she will publish herself. She can be reached at:

Cooking Video Contest ends March 31 with incentives!

Wednesday, March 10th, 2010

The cooking video contest at is ending on March 31st. There are great prizes including Grand Prize: Enclume’s most popular pot rack model for over three decades! This classic oval design is modeled after the first pot racks created for the King of France by his chefs three centuries ago.

John Boos Cutting Boards, Chef’s Design French Roaster, Dansk Peppermills, Xtreme cookware, Kyocera Knives, Minden Stove Top Grill, and Le Creuset French Oven are more of the prizes to be awarded.

For cooking video entries received now through March 31, 2010, I’ll send a copy of my new multimedia e-cookbook: Cooking Tips From Around the World, A Culinary Travel Adventure as a gift to you.

Your video should be no larger than 100 MB in either: mpg, mov or avi formats.

So go for it and get your cooking self out there! And most importantly: Have fun cooking!

International E-Book Cookbook complete with Recipes, Tips and Cooking Videos Released

Tuesday, December 8th, 2009

Cooking Tips from Around the World, A Culinary Travel Adventure, is a multimedia e-Cookbook and available online now. This e-cookbook is based on the travels of a foodie on a solo trip around the world filming cooking schools and chefs teaching their indigenous cuisine. The e-book’s author, Linda Naughton, says, “Join me in experiencing international cooking, the culture, products and people who are passionate about their regional food. You’ll learn great tips and recipes from some of the best Culinary Professionals around the world who will teach you how to prepare their dishes in an easy to understand English speaking format. By using recipes and tips in the e-cookbook with cooking videos, learn how to cook regional cuisine with products that are readily available worldwide.”

This Multimedia e-book is filled with great recipes, cooking videos with tips and photos taken on an international culinary adventure. Start in New Zealand and travel to Australia, Hong Kong, Singapore, Bali, Thailand and Europe. With the importance of using regional sustainable foods, it’s a guide to learn how to prepare local ingredients in unique recipes.

An e-book, or electronic book, is a book published in a digital format that is readable on computers and compatible e-readers. With video links in the e-book, the viewer watches how a recipe is prepared along with the written recipes.

For a free chapter preview or to purchase, please visit:

About: began as a video portal of international cooking schools and culinary professions videoed during a worldwide adventure. Understanding the importance of sustainable foods, the site is where international chefs and foodies can upload their videos for viewers to rate and comment.

For more information, please contact:

Linda Naughton
Twitter: CookingTipsTV
Skype: lnaughton

Fennel – It might look funny but it tastes great!

Tuesday, July 28th, 2009

Fennel is one of those veggies that people can overlook since they don’t have a clue how to fix it. Even if you know how to cook it, in this video Belinda Jeffreys from Australia, shows us what to look for in purchasing, trimming and preparing fennel. Plus fennel is healthy!,the-best-tips-on-fennel.html

Grilled Red Snapper Tips

Wednesday, July 22nd, 2009

New Zealand has wonderful fish and seafood and Catherine Bell has taught cooking classes for years. This was my first shoot on the trip – you’ll notice the camera is a little off balance;-) – but it was an easy segment since she’s such a great teacher.

New Zealand is one of my favorite places. The people are very friendly and helpful;  the food is supurb and the country is easy to get around; I felt very safe traveling alone.  One day you’ll be on a beach and then head south and you’re in the snow. Reminds me of California with the various mountains and beaches.

So enjoy the video and learn how to make healthy tasty Red Snapper!,grilled-red-snapper.html

Please let me know what you think!

Delicious Pesto with Omega-3 Rich Seeds Video

Friday, July 17th, 2009

Pestos are one of those foods with endless possibilities.  Not only are there endless uses for a pesto (spread on a sandwich, mixed into a pasta salad or grain salad, stuffed under chicken skin, spread over polenta, spooned into soup) but there are also endless combinations of ingredients that can go into a pesto.  In my video, <A HREF=”,healthy-5-seed-pesto-with-quinoa.html“>Healthy 5 Seed Pesto</A>, I demonstrate how creative you can get with the herbs, nuts, & seeds in a pesto.  The traditional Italian pesto with basil, pine nuts, lemon juice, olive oil, and garlic will always hold a special place in my heart.  But I also love a cilantro and pistachio pesto, or a parsley and almond pesto.  The recipe in this video focuses on using seeds instead of nuts.  See how creative you can get?  I wanted to make a pesto that was packed full of Omega-3 rich seeds for people who are trying to get more of these anti-inflammatory fats into their diet.  This is a fabulous pesto for anyone with inflammation issues such as osteoarthritis.  Make a big batch of this at the beginning of the week and dollop, spread, mix, and spoon your way to better health and better tasting food!

Murano Glass or Sugar?

Tuesday, June 30th, 2009

This shoot with Fulvia Sensani from the Venetian Cooking School was very special. If you’ve been to Venice, you know about their famous Murano glass with beautiful colors and shapes. She creates a sugar bowl with caramelized dried fruits that look like little stones. It was fascinating to watch the liquid turn into a bowl! And then as she was unmolding the form, the gondolas passed on the canal below and we were serenaded.  It was a complete Venetian experience! Enjoy the video!,venetian-glass-candy-bowl-and-fruit.html

Great Tips on Making a Roux and Creamy Almond Soup

Thursday, June 25th, 2009

Anne Nicholls, owner of the Bonne Bouche School of Cookery in Devon, UK, gives handy tips on making a roux.  She’s preparing a creamy Almond Soup which is very rich and tasty. Anne has great tips and a wonderful sense of humor that you’ll see in the How to Chop an Onion Without Crying video. Meanwhile, enjoy this lesson and you’ll get your roux right every time.,creamy-almond-soup.html