Les Starks makes great tasting, nutritious recipes with simple, quality ingredients.
He met Craig Claiborne while working as an artist for TV and film in Los Angeles. The New York Times food editor encouraged him to pursue his interest in food professionally, and after moving to Palm Springs, Starks taught cooking classes and was a personal chef and assistant to rock legend Eric Burdon.
He began experimenting with using almonds and stevia to make ice cream in the 1990s. This book is the result of that endeavor.