A Book of Radish Recipes: Official Cookbook of The Loyal Kingdom of Radish (Paperback) (ISBN-13: 9781466207653)

Ron Mealing was born, Sydney, Australia, June 18, 1937 and, after graduation from school, spent most of his early adult life as a professional Accountant eventually opening his own CPA practice. Ron became highly qualified in the post graduate field of Cost & Management Accounting and published many writings on Cost Management, generally for manufacturing, but, mostly, addressing the peculiarities relating to the printing and associated industries. He travelled the world many times on being called upon to solve highly complex management accounting problems in a variety of industries. Becoming tired of constant travel, Ron sold his practice and eventually changed direction in 1979 to the field of literature. His first children's book was published in Australia in 1984 entitled "Adventures in the Lost Kingdom of Radish". Ron was severely impacted by the 1987 recession and, in early 1988, took a commission in Papua New Guinea working with the natives in the massive gold rush in the Western Highlands. He migrated to the USA later that year, settling, finally, in Tennessee in 1991, where he continued to work on his literary properties. By 2011, Ron had produced and hosted two TV shows (receiving one award), published his first poetry book, "On - Volume 1", theatrically exhibited his first animated short "The Story of Night & Day" (3 "Best Animation" awards), published his first cartoon book, "On the Language of Cricket", published additional poetry in "On - Volume 2", commenced to write his next poetry book, "On - Volume 3" and had started production on a full length animated cartoon movie based on his original 1984 children's book. Ron decided that a great companion to the eventual release of his first full length animated feature would be to compile a book of recipes which featured the principal treasure of his mythical Kingdom, the humble radish. This volume is respectfully offered as that companion and my thanks and respect go to all those whose great recipes I have included herein.