Culinary Tales and Letters to My Daughters

"Culinary Tales and Letters to My Daughters" is a two-part series of short stories that will brighten any day with nostalgic stories by and about Wayne Byram. Part 1, Culinary Tales, deals with his love of food and his life growing up in Hueytown, Alabama. The early culinary stories date back to the 1950's and 1960's in the Deep South, then jet to Palermo, Sicily, in the early 1970's for a special lunch with a special friend, and come to a close in a 2010 whing-ding of a supper with a VIP guest in Scottsdale, Arizona. Part 2, Letters to My Daughters, deals with some of life's challenges and rewards as Wayne relays his experiences to his adult daughters in a letter format. The letters are rich with excitement and fun-loving entertainment along with the oohs and ahs (and ouches) of growing old. Wayne passes on his message of persistence, hope, and love, and always ends each letter with a catchy surprise!

"Culinary Tales and Letters to My Daughters" is a two-part series of short stories that will brighten any day with nostalgic stories by and about Wayne Byram. Part 1, Culinary Tales, deals with his love of food and his life growing up in Hueytown, Alabama. The early culinary stories date back to the 1950's and 1960's in the Deep South, then jet to Palermo, Sicily, in the early 1970's for a special lunch with a special friend, and come to a close in a 2010 whing ding of a supper with a VIP guest in Scottsdale, Arizona. Part 2, Letters to My Daughters, deals with some of life's challenges and rewards as Wayne relays his experiences to his adult daughters in a letter format. The letters are rich with excitement and fun-loving entertainment along with the oohs and ahs (and ouches) of growing old. Wayne passes on his message of persistence, hope, and love, and always ends each letter with a catchy surprise!

Wayne Byram found early in life that he loved the foods that his mother and father produced in their kitchen and garden in Hueytown, Alabama. He grew up being exposed to many southern dishes and desserts. He realized in his adult life that different foods discovered during his travels around the world tempted his taste buds and captured his passions as well. He retired as a certified Le Cordon Blue chef, but continues his culinary calling today as he serves children in a local elementary school and considers it a way to have fun! This is his first book, and who knows what may be next for this culinary man in Phoenix, Arizona?