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	Food Network
		As host of Sara’s Secrets, which runs weeknights and weekends on the Food Network, Sara Moulton is one of the hardest-working women in the food biz.
		Sara’s restaurant experience peaked with a stint as sous chef at La Tulipe in New York in the early '80s.
		Sara lives in New York City with her husband and two children.
	www.foodnetwork.com /food/sara_moulton/0,1974,FOOD_9944,00.html (439 words)

	Sara Moulton - Wikipedia, the free encyclopedia
		Sara Moulton is the executive chef of Gourmet magazine and was host of the Food Network show Sara's Secrets.
		After graduating from the University of Michigan in 1974 with no plans for a career, Moulton attended the Culinary Institute of America.
		Sara Moulton has left the Food Network for a program at an undisclosed future date on PBS.
	en.wikipedia.org /wiki/Sara_Moulton (234 words)

	Charlotte Shout Culinary
		Sara's restaurant experience peaked with a stint as sous chef at La Tulipe in New York in the early Eighties.
		It was also during this period that Sara co-founded the New York Women's Culinary Alliance, an organization devoted to creating opportunities for women in the culinary field, which was marked by the usual sexist roadblocks.
		Sara's first cookbook, Sara Moulton Cooks at Home, will be published by Broadway Books on October 15 of this year.
	www.charlotteshout.com /culinary/culinary_bios/sara_moulton.htm (423 words)

	Scripps Howard News Service
		Moulton's goal is to get people cooking so that they can stop eating out so much, she says.
		Moulton nibbles shavings of sheep's-milk cheese from a salad of field greens dotted with olives.
		Moulton, who has been cooking in Gourmet's private dining room for 20 years, is known to Food Network viewers as host of "Sara's Secrets," which airs at 7 p.m.
	www.shns.com /shns/g_index2.cfm?action=detail&pk=MOULTON-03-08-04 (683 words)

	USA WEEKEND Magazine
		Moulton, a tiny, energetic fireball of a woman, is host of "Cooking Live", a one-hour show on the Food Network, the fastest growing cable outlet.
		Moulton, to her viewers, is an everywoman: a working mother who cooks real food, a skilled teacher who doesn't condescend to novice cooks and the type of gal who asks viewers to help her when she's stumped.
		Then Moulton, fresh-faced in real life, is off to get 30 minutes of heavy makeup for the cameras before she slips into her chef's coat and a pair of Converse All Stars, her signature cooking footwear.
	www.usaweekend.com /01_issues/011111/011111cooking_moulton.html (956 words)

	The Bryan-College Station Eagle > Food (Site not responding. Last check: 2007-10-22)
		Professionally, Moulton has spent 25 years in kitchens ranging from the corporate dining room at Gourmet magazine, where she is executive chef, to television studios where cameras and lights are as essential to her job as pots, pans and knives.
		Moulton, 50, says she had not written a book previously because she had just been too busy.
		As a young woman, Moulton recalls, she was floundering when it came to career goals, pursuing the possibilities of becoming a lawyer, a doctor, a biological medical illustrator, or a teacher in elementary school.
	www.theeagle.com /food/recipe/020503saramoulton.htm (1484 words)

	Winter 2003 Michigan Today - The Kitchen Shrink
		Sara Moulton and her team at the Food Network's Sara's Secrets have been at it since early morning.
		Moulton applied to the Culinary Institute of Americaone of the country's premier cooking schoolsand graduated with honors in 1977.
		Moulton writes a column called "The Kitchen Shrink," where she answers cooking questions, again taking on the role of mentor to her many fans.
	www.umich.edu /~newsinfo/MT/03/Win03/kitchen.html (1344 words)

	- toledoblade.com - (Site not responding. Last check: 2007-10-22)
		As the guest of honor at a 12-course gala dinner on July 16 and the emcee of the “Star Chef” cook-off held the next afternoon at the Grand Tasting of the third annual Celebration of Vegetables held at the CulinaryVegetable Institute, she was surrounded by Ohio’s heirloom and mini vegetables.
		The event also showcased Moulton, who is as at home in the television kitchen and the magazine dining room as she is in the restaurant kitchen and the home kitchen.
		Moulton bounced around between the four cooking stations, chatting with each chef and dabbing the perspiration off their foreheads in the hot, steamy kitchen.
	toledoblade.com /apps/pbcs.dll/article?AID=/20050724/ART06/50724013/-1/ART (1384 words)

	Writeside Review: Interactive Cooking
		Sara chatted amiably about the pros and cons of ingredients (hot sausage vs. chorizo) and technique (wet-hand vs. dry-hand method of coating food for frying) while fielding questions on how to preserve garlic for long periods of time.
		Sara rose to the challenge and threw out the idea of portabello mushrooms, and with the help of another phone-in viewer who had lived in Spain, later added broad beans, cardoon (a relative of the artichoke) and peas to the list of acceptable meat substitutes.
		I was pleasantly surprised when she picked up her e-mail message about 15 minutes later, live on the air, and reassured me that yes, you could bake fried green tomatoes for lower fat content.
	www.writeside.com /reviews/review101.php (521 words)

	FOOD smile and act nice: Why I Love Sara Moulton
		Unlike many of the complicated new prime-time additions, the premise of Sara's show is simple: she picks a theme—picnic meals, gourmet dinners, etc.—and prepares 3 - 5 recipes, complete with interesting culinary nuggets, suggestions and viewer calls.
		The best part—the Cookalong—happens once a week and features a regular Jane viewer (it could be you!) who receives all recipes beforehand, prepares the same dishes in her own kitchen, and checks in throughout the televised hour.
		When guests falter, forget or fumble, Sara is always ready to step in and take over the ladle for a few minutes.
	www.smileandactnice.com /food/misc/saramoulton (475 words)

	[No title]
		Sara Moulton Reger is the Manager of Industry Knowledge for IBM’s Almaden Services Research group.
		Her focus is to develop and implement innovative, practical answers to human business challenges, and to help companies to gain business value through effective implementation of their strategies and business visions.
		Moulton Reger has 15 years of consulting experience with IBM and "Big Five" consulting firms.
	www.almaden.ibm.com /coevolution/bio/index.shtml?moultonreger (180 words)

	Bermuda.com Newsletter: CNN to cover food fest (Site not responding. Last check: 2007-10-22)
		Meanwhile, host chef Sara Moulton of Gourmet magazine, is to make a special edition of the Bermuda TV show Cooking With Friends with Bermuda.com chef and writer Joe Gibbons.
		Sara Moulton, co-host of this year's event and star of Food Network's "Sara's Secrets" and Executive Chef of Gourmet Magazine, is also delighted with the news and says that it is a worthy testament to the calibre of the guest chefs visiting the Island.
		Sara's co-host, Michael Green, has worked in the wine trade for the past 16 years in the capacities of retailer, importer, writer, consultant and educator and is considered to be one of the foremost wine experts in the world.
	www.imakenews.com /bermudacom/e_article000105153.cfm (731 words)

	MySA.com: Food \| Recipes (Site not responding. Last check: 2007-10-22)
		Moulton comes by her talent honestly, growing up in a family of good cooks.
		In her trip to San Antonio, Moulton will be promoting her book of quick and easy recipes in which she tried to "rethink dinner" and break out of the 10-entrée mold that most cooks find themselves in.
		Moulton knows she has her work cut out for her.
	www.mysanantonio.com /salife/food/stories/MYSA111605.1Q.moulton.f1316df.html (926 words)

	Article (Site not responding. Last check: 2007-10-22)
		Sara Moulton graduated with high honors from the Culinary Institute of America in the late ’70s before finding great success at some of the nation’s finest restaurants: La Tulipe in New York, Harvest Restaurant in Cambridge and Cybele’s in Boston.
		It was during this period that Sara was invited to teach at Peter Kump's New York Cooking School and where she discovered her love for teaching.
		Sara was eventually named the show’s Food Editor and Correspondent and currently appears on the show at least once each month.
	www.eaglelatitudes.com /current/2.html?id=137 (962 words)

	Sara Moulton Cooks at Home - by Sara Moulton - cookbook review, cook books, cook book, cookbooks, recipes, Sarah, Sara ...
		Sara Moulton, star of The Food Network's "Cooking Live" and "Sara's Secrets" has written her first cookbook.
		In this book, she shares everything she knows about putting flavorful, wholesome food on the table each weeknight and entertaining stylishly on the weekends with minimal fuss.
		Sara believes it is important to cook and eat at home and that a home-cooked meal is always a great gift.
	www.cookbookswelove.com /reviews_cookbooks/moulton_s_cooksathome.htm (259 words)

	The Food Maven - Arthur Schwartz
		Sara Moulton of the Food Network — and for many years now the chef to the executive dining room of Gourmet magazine — was on Food Talk a couple of months ago, but people are still asking for the favorite family chicken recipes that she discussed.
		The other is a baked chicken recipe that Sara says she got from Jean Anderson, the prolific (and wonderful) cookbook writer.
		The baked chicken recipe, as Sara makes it, is actually not Jean Anderson’s recipe, but once you read the original, which follows, you’ll see how Sara simplified it.
	www.thefoodmaven.com /diary/archives/00000056.html (467 words)

	food_tv: Apparently, Sara Moulton is getting canc
		Some people are starting a campaign to bring her back, or at least to let FN know that their new direction, choosing entertainment over actual cooking is not popular with their core fan base.
		I personally was not a big fan of Sara, take her or leave her, but as an overall sign of things to come, it's pretty crappy that they are canning her show.
		Sara is more of a chef than an entertainer, and PBS's cooking shows are of a higher caliber.
	community.livejournal.com /food_tv/83754.html (345 words)

	superchefblog: Sara Moulton: Sara's Secrets
		Sara is a teacher first and foremost, and that comes out in her well-written recipes and head notes that explain her reasoning and how to use the dish to build a meal.
		Sara dedicated this cookbook to her mother, however, who led her family in Kennedy-style dinner table talks: "...if the dinner conversation with my own husband and kids never quite reaches Kennedyesque heights, well, there we all are, together, chatting about our daily adventures and eating well." (p.
		If you have enjoyed having Sara in your home via television on ABC Good Morning America or the Food Network, here is a more tangible piece of her you can own and cherish -- daily.
	www.superchefblog.com /2005/11/sara-moulton-saras-secrets.html (807 words)

	Sara Moulton @ eCookBooks.com (Site not responding. Last check: 2007-10-22)
		Sara Moulton believes "it's important to cook and eat at home," and that "a home-cooked meal is always a great gift." She is not only a television celebrity and chef, star of the Food Network's Cooking Live and Sara's Secrets, but also a working mom.
		Sara graduated from the Culinary Institute of America and cooked in restaurants for seven years.
		In addition to hosting the Television Food Network's new series Sara's Secrets and Cooking Live with Sara Moulton she also serves as executive chef for Gourmet, and she is the food editor for Good Morning America, appearing on the show frequently.
	static.ecookbooks.com /chefs/m/moulton (113 words)

	Food Network personality to appear in North Hills today \| YourNorthHills.com (Site not responding. Last check: 2007-10-22)
		Moulton graduated with highest honors from the Culinary Institute of America in 1977 and worked in many restaurants before taking time off to apply to a postgraduate stagaire with a master chef in Chartres, France.
		Moulton began working in television when she got a job working behind the scenes on public television show Julia Child and More Company.
		Moulton was selected this year after Lapiana met her at a charity event almost two years ago.
	www.yournorthhills.com /newspaper2/article/55906 (647 words)

	Sara Moulton
		Sara graduated with highest honors in 1977 and commenced working in restaurants immediately, first in Boston and then in New York, taking time off only to apply herself to a postgraduate stagaire with a master chef in Chartres, France in 1979.
		Sara's first cookbook, Sara Moulton Cooks at Home was published by Broadway Books on October 15, 2002.
		Sara's Secrets for Weeknight Meals joined it on bookstore shelves on October 18, 2005.
	www.saramoulton.com /about.php (412 words)

	Stay-Slim Secrets of America's Top Chefs (Site not responding. Last check: 2007-10-22)
		Moulton likes the flexibility and diversity of the plan, which is based on a point system.
		A little splurging is an important part of sticking to any diet, so Moulton eats a bit of whatever she wants during her weekly dinner "date" with her husband.
		Moulton and her sous chef Jen Webb Day, who's also on Weight Watchers, support each other's efforts.
	www.prevention.com /article/0,5778,s1-4-88-215-5766-1,00.html (826 words)

	Recipes Today — There's Something About Sara Food Network's Sara Moulton Dishes on Life as a Celebrity Chef and Author
		But these two critical ingredients were mixed with real talent and a dash of lucky breaks to bring Moulton to this point in her career.
		It all began in 1974 when Moulton graduated from the University of Michigan and contemplated her life's direction.
		Now, Moulton spends her days as chef of the executive dining room at Gourmet magazine, as host on Food Network's Sara's Secrets and food editor on Good Morning America.
	recipestoday.com /resources/articles/saramoulton.htm (842 words)

	Sara Moulton Leaves the Food Network - Slashfood
		Sara Moulton has been on the network for almost a decade, hosting both Sara’s Secrets and Sara Moulton Live.
		Sara Moulton Live was a favorite of mine, where in a 60 minute show callers could cook along with Sara and call in with their problems.
		Sara will be starting a cooking program on a Boston-area PBS station and I’m sure that I’m not the only one who hopes it goes national.
	www.slashfood.com /2005/12/02/sara-moulton-leaves-the-food-network?ref=melgabinternational.com (1252 words)

	Johnson & Wales media center/press releases archive
		PROVIDENCE, R.I. — November 6, 2000 — Sara Moulton, considered by many to be the "next Julia Child," transformed mundane chicken breasts into an exciting entree during her recent standing-room-only cooking demonstration at Johnson & Wales University's College of Culinary Arts.
		Moulton's piece de resistance, however, was her chicken dish.
		Moulton created a spinach mousse, seasoned with fennel seeds, lemon rind and nutmeg, which she stuffed under the skin of chicken breasts.
	www.jwu.edu /media/pressarc/00/p_ari11_06_00.htm (405 words)

	Sweetnicks: A Sad Day for Sara Fans...
		A blurb in Page Six notes that Sara Moulton's contract for her show on FoodTV Network will not be renewed for 2006 because FoodTV Network is going in a different direction.
		I love Sara Moulton - she is down-to-earth, personable, accessible and her comfort food recipes have an elegantness that make them perfect for both entertaining and the regular family dinner.
		Conversely, Sara has had a great career, with a steady build to where she is now, so if anyone has to go out on their own, I suspect she'll be fine.
	sweetnicks.blogspot.com /2005/03/sad-day-for-sara-fans.html (721 words)

	ABC News: Sara Moulton
		Sara Moulton officially joined ABCNEWS' Good Morning America in March of 1996 as a Foods Contributor, although she has been contributing reports to the program for several years.
		Moulton currently serves as a food editor for Gourmet, a position she has held since 1984.
		Sara helped to found the Women's Culinary Guild of News England, and co-founded the N.Y. Woman's Culinary Alliance.
	abcnews.go.com /GMA/News/story?id=133357 (187 words)

	More About the Chef (Site not responding. Last check: 2007-10-22)
		Ask Sara how it all began and she will tell you, “I’ve always liked to eat.” The idea of channeling this deep affection into a career, however, didn’t occur to her until after she graduated from the University of Michigan with a major in the History of Ideas in 1974.
		Sara’s restaurant experience peaked with a stint as chef tournant at La Tulipe in New York in the early Eighties.
		Sara Moulton Cooks at Home, published by Broadway Books in October 2002, embodies Sara’s mission as both author and television host: to counter America’s disastrous love affair with fast food by encouraging everyone to cook delicious and healthy food at home and to dine with family and friends.
	www.tasteofatlanta.org /Schedule/chefPopUp.cfm?chefid=100003 (502 words)

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