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Mary James Dishes it Out
August 16, 2007

Greensboro, NC - Mary James Lawrence began teaching cooking in the early ‘80s and has continued to “dish it out” in her classroom and catering company, over the years. Through her teaching and cooking, she has perfected her favorite recipes, and along the way has cooked up a few new recipes. Her unique style and personal teaching notes will put even the most novice cook at ease.

From classics such as Chicken Bouillabaisse and Parmesan-Cheddar Twice Baked Potatoes, to surprising delights like Chilled Kiwi Cucumber Soup, Basil Sorbet and Grilled Grouper with Herbed Kumquat Butter, there is something for every cook in Mary James Dishes it Out: Favorite Recipes and Personal Teaching Notes.

This book includes her recipe notes, written as if she were standing in front of the cook, essential cooking utensils, and even suggestions on certain brands of ingredients that work better with her recipes.

Mary James is a member of the International Association of Culinary Professionals (IACP) for more than 20 years. Her new collection is both a cookbook and a text book. Her tips, techniques, and utensil guide is invaluable in the kitchen and her recipes are sure to please any palate.

Mary James Dishes it Out: Favorite Recipes and Personal Teaching Notes (ISBN: 0-9789296-0-2); $24.95; available at or was edited, designed and manufactured by FRP in Nashville, Tennessee. Since 1961, FRP has produced over a thousand titles for individuals, companies, and nonprofit organizations from coast to coast. Full support and consultation are available in the creation, production, marketing, and distribution of cookbooks. FRP is a division of Southwestern/Great American, Inc.

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