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George Geary

George Geary
Did you know?

In the 1980s George produced all of the cheesecakes on the Emmy Award winning show The Golden Girls.

George Geary
George's Featured Recipe
George's Pesto Sauce

Click here for recipe

George Geary, CCP, is a cooking teacher, pastry chef, cookbook author, food writer, Award winning culinary tour guide, and spokesperson.

 

He is the author of many books: The Golden Age of Hollywood: Restaurants of a Bygone Era, 150 Best Donut Recipes, 350 Best Salads and Dressings, Get Dressed and Sauced: 500 Salad and Sauce Recipes; The Cheesecake Bible; The Complete Baking Cookbook: Over 350 Recipes from Cookies to Cakes to Pies to Muffins; 125 Best Food Processor Recipes; 125 Best Biscuit Mix Recipes; 125 Best Cheesecake Recipes; and 150 Best Donut Recipes. 

 

George has taught cooking for more than 30 years throughout the world. He has taught at the Institute of Culinary Education, The Cooks of Crocus Hill, Sur La Table, Cooks Warehouse, Publix’s Aprons, Central Market, and Viking Culinary Centers and everywhere in-between.

 

He has been guest chef at the Rancho La Puerta spa, Marshall Fields in Chicago, FoodFest, Macy’s, Montana Food and Wine Festival, and Yosemite’s Cher’s Holiday. He has also appeared on the Food Network.

 

For more than 30 years, George has led culinary tours of American cities and European capitols. He has taken groups to Los Angeles, New York, Chicago, New Orleans, Palm Springs, the Napa Valley, and Santa Barbara. He has led tours to the South of France, Belgium, Italy, and the cities of London and Paris. He also leads spousal tours for Fortune 500 companies such as, Johnson and Johnson, The Walt Disney Company, Mattel Toys, and Toyota. Last year George Geary Tours were awarded the IACP Culinary Tour Operator of the year award and the previous year Frommers awarded him Culinary Tour Guide of the year Foreign and Domestic 

 

He has been a spokesperson for Canola Oil, Driscoll’s, Four Monks Vinegar, the U.S. Radish Council and the Los Angeles County FairPlex. He has worked as a pastry chef for the Walt Disney Company and the Marriott Corporation.

 

George has written for any number of publications, including USAToday, Wall Street Journal, Los Angeles Times, The Chicago Tribune, Washington Post, Pittsburgh Post-Gazette, San Jose Mercury News, Cincinnati Enquirer, and Austin American Statesmen, among others.

 

Currently George is a regular food spokesperson for San Diego Living on the WB Network.  He has appeared on television programs such as Hallmark Channels Home and Family, NBC Tampa’s Daytime , Dayton Ohio’s NBC Live and Upfront, Live in LA with Steve Edwards and Cindy Garvey; Travel Café; ABCs Mike and Maty; and Huell Housers’s California Gold (PBS), and numerous radio programs.

 

George lives in Corona, California. His website is http://www.georgegeary.com/

#chefgeary 

Latest Recipes

Berry Berry Berry Cheesecake

This cheesecake bursts with the flavor of three different kinds of berries folded into the batter.

(1 Votes)

Honey Whole Wheat Sunflower Bread

This is my favorite bread. The honey makes the texture so soft and smooth.

(1 Votes)

George's Pesto Sauce

If you have fresh basil growing in your garden, this recipe is aperfect for a use. Plus you canfreeze it in small batches!

(1 Votes)

Onion and Anchovy Pizza

This is a specialty of Nice and thesurrounding villages of Provence. On theFriday markets of Valbonne you can findthe vendor selling s...

(1 Votes)

Hot and Spicy BBQ Rub for Ribs or Chicken

I can never go to Memphis, Tennessee, without having ribs! This city is known for their dry rub ribs. Here is a similar rub for you to try.

(1 Votes)

Cara Cara Orange Pound Cake

A rich cake packed with orange flavor! I like to use my Cara Cara Orange Marmalade that I packed this past winter.

(1 Votes)

Italian Limoncello

Here in Southern California it seems most homeowners have a citrus tree of sorts. I have five! When my lemon tree is packed with fresh le...

(1 Votes)

Chocolate Pots de Creme

A rich silky dessert that can be made days ahead and refrigerated. You can also change the texture of this creamy dessert by freezing it ...

(1 Votes)

French Butter Cookies

You will need a scale for these cookies as everything is weighed just like in a bakery.

(1 Votes)

All-Butter Pie Pastry Dough

Here is a classic recipe that will suit all of your pie-making needs.  Once you master making the dough by hand, try the food processor v...

(1 Votes)

Buttercream Frosting

The food processor makes the creamiest and smoothest frostings!  You don't even have to sift the confectioner's sugar.

(1 Votes)

Cream Cheese Icing

This rich icing has so many uses.

(1 Votes)

French Buttercream Frosting

Light and creamy like whipped cream, yet sturdy enough to make detailed decorations.

(1 Votes)

Island Frosting

I use this frosting when the flavor of a cake calls for cream cheese with tropical-island flair.

(1 Votes)

Seven-Minute Frosting

This frosting was made famous in the 1950's.  With the revolution new electric mixers, wit would only take seven minutes of mixing to cre...

(1 Votes)

Whipped Cream Cheese Frosting

This is a perfect whipped cream for icing cakes and pastry when you need to have it sit on a table for a while.  Extra fat from cream che...

(1 Votes)

Bittersweet Fudge Frosting

When it's my birhtday, the only cake I still want my Mom to make is a chocolate one with this frosting.

(1 Votes)

Chocolate Cream Cheese Icing

This is the richest icing I know.  Use high-quality chocolate for best results.

(1 Votes)

Classic Whipped Cream

Use this classic topping on almost any cheesecake or cake.

(1 Votes)

Yellow Cake

This cake is quick to make and moist.  I like to use it as a base when I make English Trifle.  It also makes a nice layer cake.

(1 Votes)

French Pastry Cream

The essence of vanilla will fill your home with sweet smells.  This is a staple in a pastry kitchen.

(1 Votes)

Blue Ribbon Cheesecake

I have won numerous awards with this recipe, also affectionately called "Patty’s Favorite Cheesecake" after my mom, my biggest fan.

(1 Votes)

Café au Lait Cheesecake

The richness of coffee, chocolate and hazelnuts make this cheesecake a winner for the fall season.

(1 Votes)

Coffee-Flavored Syrup

This sauce is fast and easy to make, but your guests will think you worked all day on it.

(1 Votes)

Classic Whipped Cream Topping

A whipped cream topping never goes out of style. You can use this classic on almost any cheesecake in this book.

(1 Votes)

Carrot Cake Cheesecake

Your guests will ask if it’s a cheesecake or a carrot cake. It’s the best of both worlds.

(1 Votes)

French Apple Cheesecake

This cheesecake is rich with fresh apples and a topping just like a French apple pie.

(1 Votes)

Butterscotch Peach Cheesecake

A roadside diner on the west coast of Florida inspired this peachy cheesecake.

(1 Votes)

Lemon Soufflè Cheesecake

While dining in Los Angeles at Ciudad, I had a wonderful cheesecake that was so light and airy, I had to create my own version in homage ...

(1 Votes)

Caramel Pecan Cheesecake

A childhood fondness for turtle candies, with crunchy pecans wrapped in rich caramel, inspired this decadent cheesecake.

(1 Votes)

Pistachio Cheesecake

Pistachios are a great addition to cheesecakes — both in the filling and as decoration.

(1 Votes)

Maple Pumpkin Cheesecake

Two fall flavors that go well together are maple and pumpkin.

(1 Votes)

Applesauce Donuts

These donuts remind me of the apple country I used to go to yearly with my parents in the fall.

(1 Votes)

Cranberry Orange Cheesecake

This cheesecake is a staple on many of my students’ holiday tables. The tartness of the cranberries and the sweet creamy filling make eve...

(1 Votes)

Chocolate Cake Donuts

When I go to a donut shop my first choice is a simple chocolate cake donut with a rich chocolate glaze.

(1 Votes)

Delicate Dainty Donut Bites

This is a light-tasting bite that you can glaze or roll in any flavor to suit your tastes.

(1 Votes)

Hanukkah Sufganiyot Donuts

Almost every religion and country has a special fried pastry. Sufganiyot are consumed in Israel in the weeks leading up to, and including...

(1 Votes)

Belgian Chocolate Ganache Glaze

Makes about 2 cups (500 mL)

(1 Votes)

Autumn Spiced Sugar

Toss any fall-flavored donut into this spicy sugar for a kick. You can even sprinkle a little into your coffee or tea for an added dimens...

(1 Votes)

Simple Sugar Glaze

This simple sugar glaze is perfect for all donuts.

(1 Votes)

Strawberry Filling

Fresh strawberry filling makes all donuts seem like a strawberry shortcake in summer.

(1 Votes)

Chocolate Fudge Filling

This rich chocolate filling will please all chocoholics.

(1 Votes)

Hummus for a Crowd

I believe if you’re making a dip you should make enough for a crowd because you’ll want to snack on this hummus for days after your party.

(1 Votes)

Roasted Corn and Pepper Salsa

This hot and spicy salsa is made on the grill. Serve with chips or with chicken or fish. I like serving it with margaritas.

(1 Votes)

Traditional Mayonnaise

If you’ve never tasted fresh homemade mayonnaise you are in for a treat. Fresh mayonnaise is so silky. It’s nothing like its stepsister i...

(1 Votes)

Smoked Chili Sauce

This sauce is so versatile. You can use it as a barbecue sauce. 

(1 Votes)

Fresh Breadcrumbs

Many recipes call for breadcrumbs, and if you have extra pieces of bread you can make your own. I recall in France we had so much bread l...

(1 Votes)

Sun-Dried Tomato Pesto Bread

This is a great bread to have with a big helping of pasta!

(1 Votes)

Cheddar Cheese Rolls

Serve these rich rolls with a hearty chowder. It’s a great combo during the winter.

(1 Votes)

Potatoes au Gratin

I love these potatoes when their flavors are allowed to develop. Don’t hesitate to serve them a few days after making them.

(1 Votes)

Fast and Easy Pizza Dough

Sprinkle this easy dough with your favorite toppings, such as cheeses, cooked chicken, salami and roasted vegetables, to create your very...

(1 Votes)

Apple Spice Pie

You can create this pie faster than going to the store or bakery and purchasing one.

(1 Votes)

Spiced Pastry

Years ago, I created this crust for a story I wrote for my hometown newspaper. It still runs every holiday season.

(1 Votes)

Quadrouple Chocolate Chunk Cookies

My best cookie ever! I make this cookie in every cooking school where I teach. Just the title alone excites the class.

(1 Votes)

Honey Apple Spice Muffins

Serve these tasty muffins for breakfast or afternoon tea.

(1 Votes)

Homemade Ketchup

I had never thought of making my own ketchup until I read the ingredients on the label of a store-bought bottle. I couldn’t even pronounc...

(1 Votes)

Raspberry Bars

This was one of the first desserts I made on morning television. They were a hit with the hosts and producers of the show.

(1 Votes)

Sour Cherry Lattice Pie

Cherries seem to only be in season for a short time. When they are, have this recipe handy.

(1 Votes)

Chocolate Pecan Bourbon Pie

Rich chocolate laced with bourbon and crunchy pecans highlight this pie. Serve with vanilla ice cream.

(1 Votes)

Hazelnut Pastry Dough

Use this crust for pies with fall flavors. The rich hazelnut taste amplifies the filling of the pie tenfold.

(1 Votes)

Chocolate Pie Pastry Dough

Try a rich chocolate crust instead of a regular flaky crust. It will enhance any berry or pumpkin-type pie.

(1 Votes)

Pear Almond Créme Tarts

These are the beautiful tarts that you see in French pastry shop windows. I’m always amazed at how expensive they are when they’re so sim...

(1 Votes)

Buttery Tart Pastry Dough

A tart crust, unlike a pie crust, needs to be able to stand on its own outside of a pan. This rich and buttery crust will enhance your ta...

(1 Votes)

Hummingbird Cake

The original recipe for this cake was first published in the 1970s in Southern Living. It is a very similar to a moist carrot cake withou...

(1 Votes)

Deep Dark Chocolate Fudge Cheesecake

Here’s a chocolate fudge cheesecake that’s so rich you’ll need a glass of milk to wash it down!

(1 Votes)

Marble Layer Cake

If you love both chocolate and white cakes, this one will satisfy all your needs in one luscious cake.

(1 Votes)

Old-Fashioned Chocolate Fudge Frosting

My favorite cake includes this frosting and dark chocolate layers.

(1 Votes)

Red Velvet Cake

This cake has made a comeback. It is a rich red color, making it great for Valentine’s Day or your anniversary.

(1 Votes)

Pistachio Cream Cake with Sherry

When given a choice of wedding cakes, the groom invariably picks this one.

(1 Votes)

Lemon Cupcakes

Light and tart. I like to fill these cupcakes with Fresh Lemon Curd.

(1 Votes)

Raspberry Truffles

A wonderful raspberry flavor is hidden inside this dark, rich truffle.

(1 Votes)

English Trifle

Originally this was a dessert that used up day-old bread or cake.

(1 Votes)

Bananas Foster

Made famous by Brennan’s Restaurant in New Orleans in the 1950s. It is still served up today at their “typical” New Orleans breakfast. Th...

(1 Votes)

Bear Claws

The first time I discovered bear claws was when I worked at Dick’s Bakery in San Jose, California. I was in charge of making the filling....

(1 Votes)

Breakfast Roll Cream Cheese Drizzle

This is a finishing touch for all breakfast rolls.

(1 Votes)

Sweet Roll Dough

This dough is the base for all of the yeast breakfast rolls.

(1 Votes)

White Chocolate Pecan Scones

Nutty scones with a hit of sweet chocolate.

(1 Votes)
Cookbooks, etc

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