Last Friday I was quite remiss in my promise to post a blog highlighting some of the great writers I have come across in the greater blogosphere. In honor of all the eating that I hope everyone did yesterday I wanted to highligh a couple of great cooking / recipe blogs that I frequent. Maybe these would have given you some more food ideas for Thanksgiving, but honestly, didn't you eat enough as it
While searching for some interesting topics to talk about, I ended up finding the “Chefs at the Table” a quite appealing and promising initiative, as I’ll have to do some research to deepen my knowledge and not make many mistakes with the information I post. Thus, I’m hopeful of improving myself in gastronomy, while sharing that experience with you at the same time.
I then found it only a
Título: Escoffier, o Rei dos Chefs
Autor: Kenneth James
Editora: SENAC
Ano: 2008
Sinopse:
Augusto Escoffier é conhecido como o chef de cozinha que revolucionou e popularizou a tradição da gastronomia francesa. Além das receitas que criou, ele é importante por ter dado à gastronomia um status de profissão reconhecida e introduzir, talvez por causa de sua passagem pelo Exército como cozin
Bonjour, Je vous propose aujourd'hui une vidéo du Metropolitan hotel de bangkok que j'ai retrouvé dans mes sauvegardes (j'ai perdu 320 G de données de mon disque dur). Ce qui veux dire que mon blog "Hotels Design" va vite repartir. Et j'aurai l'occasion de vous proposer beaucoup plus de vidéos et de photos des superbes endroits que j'ai l'occasion de visiter.Metroenvoyé
I'm guessing I'm not the only Philadelphian out there who's proud of his own town yet feels like Philly tends to get snubbed when it comes to national recognition as a great dining city. A small handful of the area's most ambitious chefs have been out to change that for the last several years. Two of the most widely noted of that set have recently taken a big leap, one step further into the natio
For those who have wanted to experience the popular Caribbean Island of Barbados, October offers the perfect time. That is when the Taste of Barbados Food Festival takes place across the island, offering visitors and residents alike some of the finest foods and drinks the country has to offer. The festival runs from October 3rd through the 11th.
I’m baaack with the rest of the list of the Top Things You Didn’t Know About TV Chefs, including one very fascinating fact that I promised you.No. 14 One Famous TV Kitchen Is Museum QualityOh, for goodness sake, everyone knows that one. Julia’s kitchen is in the Smithsonian. No. 13 There’s No Easy Recipe For Becoming A TV ChefThey said there’s not one way to become the next Rachael Ray.
Does everyone get this weird "TV Guide" station? It has television listings scrolling on the bottom third of the screen the entire time you're trying to watch whatever they're showing. The other night they had a program on that I’m sure EVERY fan of food television would have been interested in…had it been on a real channel. It was called 25 Things You Didn't Know About TV Chefs. I was very ex
Chefs diet provides delicious meals and snacks to enhance your health. quick weight loss coupon ,weight loss coupon, weight loss diets coupon, quick weight loss diets coupon, easy weight loss diets coupon, healthy weight loss diets
Here’s the somewhat debatable list of top earning chefs from Forbes, although let’s note that RR herself doesn’t use that word to describe what she does. I think some of these figures have been low-balled. I would have thought Mario Batali is further up the list and Paula and Bobby too. AND where is Emeril? Remember, though, this is what Forbes says they earn in a year, not their total fortu
Forbes recently published it’s top earning celebrity chef list. I find the list a bit strange with regard to the notable abscence of chefs like Nigella, Jamie Oliver and Rick Stein who I would have expected to see in the list. The top earning chefs are:
Rachel Ray $18 million
Wolfgang Puck $16 million
Gordon Ramsay $7.5 million
Nobuyuki [...]
Em busca de matérias interessantes para aqui expor achei o tema Chefs de Cozinha bastante aceitável e até mesmo desafiante, uma vez que terei de fazer várias pesquisas para não cometer muitos erros nas informações que aqui colocarei e assim enriquecer os meus conhecimentos ( e os vosso, assim espero) no que ao mundo da gastronomia diz respeito.Achei então por bem pegar neste tema Chefes
Hey there friends. I believe that the Nintendo Wii is a very innovative machine that has changed the way that we play video games. We can now get up and box a friend using the remote as the boxing gloves, play tennis using the remote as a racket, or swing the remote like a sword to slash. Now, we can add slicing and dicing and well as stirring to the ever expanding repertoire of Wii remote actions
What is food? it is life giving, nourishing both physically, mentally and sometimes spiritually.Working with food and creating food fosters a keen connection to not only the ingredients, but the kitchen and tools used to create it - the kitchen becomes a safe haven where both chaos and creativity are awakened - the sites, the smells, the sounds become a second skin, and you develop a sixth sense
Gordon Ramsay on his eight-year-old son Jack:
“Yesterday he came running in and said, 'Dad, what's a wanker?',” said Ramsay.
“I explained to him it meant like being a bit of an idiot and he replied, 'Oh, you mean like a knob?' So I had to sit him down and found out that this was coming from the 16-year-olds on the bus who'd decided to teach Jack Ramsay a different swear word every day.”
Below, you'll find extensive information on leading dining downunder chefs pack for Phuket articles and products to help you on your way to success. Dining Downunder™ Chefs Pack For Phuket Thai-ing the threads of world cuisines into food with an Aussie flavour.The Australian week long event will take place in both the Teahouse and Marketplace restaurants, offering both a la carte and buffet styl
Looking for something to do tonight that will benefit charity and wreak havok on your diet? Check out the 11th annual Chefs in Shorts BBQ that's going on tonight. You gotta indulge a little sometimes otherwise you'll go crazy (that's why after three consecutive nights of salads, I went to Popeye's last night and got some fried chicken - delicious)Please join us as great chefs from around the cit
I caught a repeat of Martha today. I never watch her, but she had a truly star studded line-up of Italian chefs.Each chef was wonderful. All the recipes AND videos are on her website. Here are few notes from the show:Mario made Spaghetti with Green Olive Sauce. He added pasta water at different stages, which he used to cool down the pan a bit and also to build up the sauce to coat the pasta. He te
More than 50 of Australia’s top chefs have united to protest the introduction of genetically modified (GM) food crops to their country.
GM canola crops were recently planted for the first time in New South Wales and Victoria after the two states let their bans on genetically engineered food crops expire.
Local celebrity chefs, including Neil Perry and Kylie Kwong, have signed on to the GM Free C
Job Location : London,United Kingdom, Gujarat DA7 8QH Job Status : Full-Time Experience : 1-2 yearsHard Work ,experience. Salary : $3500 Job Description : Hotel Embassy,London. Our client, Hotel Embassy, is a global Hotel of Class,a five star Hotel of the 21st Century . This Hotel is incorporated in the Europe. We are willing to employ the services f Chefs,typist/Secretaries,,receptionist,W
One extremely and instantaneously identifiable uniform is the chef’s uniform. The distinct chef's toque or hat, checkered trousers and double breasted jacket are with no trouble recognized and with the latest fame of celeb TV chefs; their identity has been pushed even further. One most discrete way of identifying the chefs is by the [...]
I was looking for spices and came across SOS Chefs SOS Chefs on-line. It's pretty out of the way but on a nice day, I couldn't resist exploring. The place has just a tad more decor than a warehouse and you wouldn't know what they were selling from the outside. Yet, as soon as I entered, I got all excited, standing on tippy toes to see the tops of each shelf, sniffing around, much like my dog at Pe
Gordon Ramsay has blasted chefs that use out-of-season fruit and veg — and insists they should be fined for doing so.
The “Hell’s Kitchen” star has even confronted British Prime Minister Gordon Brown about the issue, which he claims is “spiraling out of control”.
He says, “Fruit and veg should be seasonal. Chefs should be fined if [...]
The next time you're throwing a little get-together in the Los Angeles area, consider hiring the services of Hottie Chefs, a group of Le Cordon Bleu trained hotties who will cater a gourmet experience for up to 50 people. They'll customize their menu depending on the type of event you're throwing. Sample menu items include: pan seared herbed mini lamb chops, oven roasted sea bass with lemon butter, and filet mignon with cabernet reduction. Sounds delicious. Oh, and did we mention the chefs are hot. To book an event, go to HottieChefs.com.
In Entertainment
What Celeb ChefsAren't Telling You
Giada's Recipes Won't Work at Home,Nigella's Not a Pro: Best-Kept Secrets
Jen Aniston Cuddling in a BikiniHer New Beau Is Covered in Tattoos
Losing It & Loving It'Idol' Reject Breaks Down SobbingBrangelina's Baby Pockets $4.1M
Next
The Best of Gastronomic Cuisine at the Chateau of Versailles
The Dinner of the Chefs
It’s a truly rare occasion when sixteen of the world’s most respected and gifted “Grands Cuisiniers” come together to cook under one roof. And when the roof happens to be Le Grand Trianon in the magical Château de Versailles, in France, [...]
KitchenAid Artisan 5-Quart Stand Mixer KSM150PS $299.99Now is the time to shop at Chefs Catalog for the best gifts for Mother's Day! Treat Mom to something amazing like the KitchenAid Artisan 5-Quart Stand Mixer or a beautiful Wusthof Gourmet Block Set; you'll find the finest Mother's Day gifts at Chefs for all Mom's kitchen needs! Check out the shipping dates for Mother's Day, banners, and top gifts for Mom below!
advertising
LEFKAS BOTTARGA LANÇA ROTEIRO GASTRONÔMICO INTERNACIONAL COM CHEFS DA ALTA GASTRONOMIA
A Lefkas Bottarga, empresa familiar que segue a tradição secular da produção de Bottarga DiMuggine Lefkas -derivada do peixe mugil brasiliensis no Brasil- e comercializa a iguaria no País e exterior, lança um Roteiro Gastronômico Internacional com renomados chefs da alta gastronomia.
A proposta é
Oh, dahlings, Ms. Place loves to commune with nature like anyone else, but frankly, it's been a few more years than I dare count since I took 8th grade science class and discussed the dietary habits of carnivores and herbivores. Indeed, my knowledge from those days in the last century might have been tainted by a few commercial considerations, though it must be supposed that lions really have nothing to do with running a food chain.First the quickfire challenge. How droll! Shopping for only 5 ingredients in a market and forgetting to bring an item home. I do that all the time! Mark won this challenge with a nice old-fashioned sirloin steak. My daddy would be proud of him. Andrew won with a glacier that really resembled a chunk of frozen margarita served as a blob.As for the elimination cha
Purchase $250+All-Clad products and receive a FREE Kitchen Essentials Gift Setends 7/31Purchase $500+All-Clad products and receive a FREE Kitchen Essentials Gift Set & FREE All-Clad LTD Panini Pan Set with Apron ends 7/31Purchase $300 or more of Calphalon One Cookware and receive a FREE 7-Piece Utensil Set ends 4/1Purchase $400+of Calphalon One Cookware and get a FREE 7-Piece Utensil Set & a 12" Dia. Asian Wok ends 4/1Receive a FREE knife sharpener with the purchase of select Henckels and Wusthof knife sets ends 4/1Purchase a Cuisinart Stand Mixer & get a FREE Cuisinart Stand Mixer Blender Attachment ends 3/31
C'est moi qui l'ai fait !Really great blog with easy to follow recipes. This blog also contains great pics and video demonstrations of certain recipes. Bon AppétitC'est moi qui l'ai fait !
Maybe, maybe not.
In an article appearing in today’s Belfast Telegraph journalist Michael Booth warns us not to follow recipes or listen to celebrity chefs.
His assertion is that “recipes don’t work”. His credentials? A year of cooking school. What’s he selling? A book that has recipes in it.
By his own admission before Michael went to cooking [...]
Over the past eight years, Bumrungrad International has showcased some of Thailand’s best restaurants through its Great Chefs programme. For 2008, Bumrungrad International, in cooperation with the Royal Project Foundation, launched “Gourmets of the Garden”, a special promotion. Participating chefs have been asked to design menus featuring healthy vegetables from The Royal Project Foundation in northern Thailand, source of the famous “The Royal Project” brand. These vegetables are nutritious and hygienic. They receive special care to retain their fresh flavor from farm to kitchen. Under the Great Chefs programme, each restaurant works with hospital’s kitchen to design or adapt a healthy menu, which is then featured for a month. The special menu
If you've been reading my blog, you know I'm a huge fan of allrecipes.com, this huge on-line database of recipes. It's a great site where users rate the recipes so you know if a recipe works before you make it.For the first time, I saw a page on the site where they highlight their most wanted recipes. Here's your chance to help another cook out. For example, someone requested Hunan style meals. This is understandable as there is a shortage of real Chinese recipes out there. So, please share!
Domaine Pierre Usseglio, Chateauneuf-du-Pape Blanc 2005 Peachy. A mix of 70% Grenache Blanc, 25% Clairette and 5% Bourboulenc. Soft and round but still refreshing, with a hint of almonds in a lovely golden color. Just full-bodied enough. Domaine de la Charbonniere Chateauneuf-du-Pape Rouge, Cuvee Mourre de Perdrix 2004 Holiness Indeed. 70% Grenache and 15% each of Syrah and Mourvedre, this wine from a single vineyard brings forth raspberry, pepper and spice with a perfect balance. Gorgeous color. $38-45 Domaine Paul Pernot Puligny, Montrachet 2005 Mr. Clean. Crisp, fresh Chardonnay with aromas of peach and flowers, a citrus-y flavor with that hard-to-describe but recognizable minerality. Volker Eisele Cabernet Sauvignon Family Estate 2004 Fool me once, shame on you. Fool me twice...? This wine of almost 15% alcohol is cleverly disguised and never gives you that hot sensation. I picked it off the list - and glad I did - based solely on what I know about Volker
Deal of the Day:Save 38% on Sushi Set Today only, 12/6/2007deal: Perfect Turkey Tool Kitdeal: Nonstick Roast and Serve Rackdeal: Free Shipping on $99+ & Free Gift Wrap (200x50)
I was contacted last week by a Chef’s For Humanity, an organization founded by Cat Cora (you might know her from Iron Chef America). The goal of the group is to gather culinary professionals and educations to fight hunger around the world. I think it’s a great group of people to push fighting world hunger, and I like that it’s outside of the political world, just a group of people trying to do what they think it right.
I’m hoping to become a ‘Blogger For Humanity’; I think the blogosphere is a great place to raise awareness of what’s going on in the world. No, I don’t think just blogging about hunger is going to fix the problem. There are political issues with this topic that even the best meaning chefs won’t solve. However, there are also a lot of issues that can be lessened, and having a group that’s not part of a government is a great step toward that, I think.
So how can you get involved? Here’s a press release
A través de El Aderezzo (http://www.eladerezo.com/), he conocido un nuevo site para niños con inclinaciones culinarias. Se trata de Mini-chefs (http://eu.mini-chefs.eu/index_en.html), una web de cocina y comida saludable para niños, gracias a la colaboración entre la Comisión Europea y Euro-Toques International (http://www.euro-toques.org/)(una asociación de chefs a nivel europeo).
En el...
Annie Leibovitz meets Heat in this award-winning photographer’s stunning celebration of world-famous chefs and their final meals. Chefs have been playing the “My Last Supper” game among themselves for decades, if not centuries, but it had always been kept within the profession until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world’s famous chefs to let her in on this insider’s game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair–style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits—gorgeous, intimate, and playful—are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With My Last Supper, Dunea found a way into the typically harried, hidden minds
We've all seen Vegiforms and how much fun they can be in the veggie patch. But it seems that a few chefs - with a little too much time on their hands - have come up with their own creations.
The real charm is that until these vegetables came in from the garden they were just your average caspicums, pak choy and cauliflowers. It boggles the mind what dinner might look like tonight, doesn't it?
When I was a kid, going to the airport was about a cool as it got. I would glue myself to the window so that I could watch planes take off, landing, and luggage being loaded… and while I did know early one it was better to eat before going to the airport than to risk the food on the plane, one of the coolest pieces of equipment was the food truck.
For those of you may have taken the time recently to notice, you’ll notice that LSG Sky Chefs has become one of the most consistent logos found in the food industry, and so I was happy to see the following article entitled LSG Sky Chefs expands in China with Partnerships in Kunming and Lanzhou.
With China’s air traffic increasing at a torrid pace, I guess it should come as no surprise that LSG would see China as a potential, if not massive market… and lord knows airline food here needs help as well.
Where I hope this investment gets interesting though is that Kunming and Lanzhou have some of the most flavorful food
Um bom jogo de plataformas onde tens que apanhar todas as frutas para passar de nivel.Joga com as teclas direcionais,ctrl (control) para saltar,clica na imagem para jogar.
Um bom jogo de plataformas onde tens que apanhar todas as frutas para passar de nivel.Joga com as teclas direcionais,ctrl (control) para saltar,clica na imagem para jogar.
Quatre chirurgiens discutent de leur profession dans une salle de repos à l'hôpital. Le premier chirurgien commence :
" J'aime avoir des comptables sur ma table d'opération. Lorsque vous les ouvrez, tout est numéroté correctement à l'intérieur... " dit le premier.
"Ouais, mais vous devriez voir les électriciens ! Tout est codé en couleur à l'intérieur, impossible de se tromper! " ajoute le deuxième.
"Moi, je pense vraiment que les bibliothécaires sont les meilleurs....Tout est classé par ordre alphabétique à l'intérieur " réplique le troisième.
Le dernier chirurgien prend la parole :
" Les plus faciles à opérer sont les chefs. Il n'y a pas de coeur, pas de cerveau, pas de couilles, en plus, la tête et le trou du cul sont interchangeables ! "
(pub) Blogueur ou Webmaster ? Utilisez Feedisland pour vos flux RSS !
You can vote for more than one chef.Who Will Be The Final Two?Can't get enough of Top Chef these last few weeks? In addition to the usual suspects of Amuse Biatch, Blogging Top Chef, and Top Chef: They Cook, We Dish, have you hopped over to Blog by Cosmo Marius and Eric Three Thousand. Their takes on last week are especially enlightening.
Vegetarian - what does this mean?
To all those chefs and restaurant owners, vegetarian is derived from Vegetables. This does not mean you can add chicken, beef, lamb or fish or bi-product. No living animal is not in the Vegetable food group the last time I checked!
I’m sick of being asked or having restaurants assume that having fish of any sort, such as anchovies, maldive fish, shrimp or oyster sauce means a dish is vegetarian. The last time I checked, they all were still living creatures of some sort and are not derived from Vegetables!
The same goes for bacon…umm yeah that is pig. Pig is not a vegetable!
What about gelatine…again, that is pig, it’s cartilage from the pig’s knee! Not a vegetable!
Animal rennet in cheese? Rennet is from the stomach of a cow….not derived from vegetables!
Stock derived from animals are also not from vegetables!
So the next time you class something vegetarian, think about whether it’s purely vegetarian or
Kevin CostnerActor/Producer/Director"I like my sweets, and when I tasted Chefs Diet™ freshly baked snacks I felt I was doing the best possible thing for myself.... so I usually had two!" Lesli Kayemmy- Best Supporting actress"Chefs Diet™ makes it simple to eat healthy and stay in tip top shape when shooting on set" Ivanka TrumpReal Estate Development"Working long hours makes it difficult to allocate the time and effort necessary to prepare nutritious meals. Chefs Diet™ affords me the opportunity to maintain a healthy and balanced diet while on the go."Jenny McCarthyActress"My sister and I both liked having meals delivered."Laila AliProfessional Boxer"Chefs Diet™ delivers a knockout punch"Marcus SchenkenbergInternational Supermodel"The demand of being one of the top male models in the world is not an easy job. The Chefs Diet™ program helps me to look and feel my best."Loni Anderson Actress"Thanks Chefs Diet™ for giving me better food choices when I am on the set."Chefs Diet
Kevin CostnerActor/Producer/Director"I like my sweets, and when I tasted Chefs Diet™ freshly baked snacks I felt I was doing the best possible thing for myself.... so I usually had two!" Lesli Kayemmy- Best Supporting actress"Chefs Diet™ makes it simple to eat healthy and stay in tip top shape when shooting on set" Ivanka TrumpReal Estate Development"Working long hours makes it difficult to allocate the time and effort necessary to prepare nutritious meals. Chefs Diet™ affords me the opportunity to maintain a healthy and balanced diet while on the go."Jenny McCarthyActress"My sister and I both liked having meals delivered."Laila AliProfessional Boxer"Chefs Diet™ delivers a knockout punch"Marcus SchenkenbergInternational Supermodel"The demand of being one of the top male models in the world is not an easy job. The Chefs Diet™ program helps me to look and feel my best."Loni Anderson Actress"Thanks Chefs Diet™ for giving me better food choices when I am on the set."Chefs Diet
Today I want to just do a follow-up on yesterday's post (Cookie Cutter Celebrity Chefs), in which I discussed the wayward aspirations of many of the culinary school graduates who are seeking careers in the current climate of "celebrity chefdom."I located an December 2006 article on the MSNBC site that presents further evidence of what I was talking about. Titled Chef School Enrollments Are Up But Jobs Are Scare, it sheds light on the dark side of chasing the dream of becoming a celebrity chef. Here's a taste:Read More...
While trolling around the web this morning I came across an article on the DailyFreeman.com site which announced that the Culinary Institute of America (otherwise known as CIA) has launched a series of popcasts featuring former students who are (suprise, suprise) Celebrity Chefs!The article explains that "The initial celebrity podcast - an internet audio file - is a 15-minute interview with Cat Cora, executive chef at Bon Appètit magazine and the first female Iron Chef on the popular Food Network program. 'Insight from the Inside' aims to give aspiring culinarians information about what it takes to become successful in the food service industry. The show is part of the ongoing series of podcasts from The Culinary Institute of America." Read More....
Ice Cream Chefs offers you chewy ice cream, similar to the Cream & Fudge Ice Cream in Bangkok, a texture I've yet to come across in Singapore.Imagine your ice cream on a iced-cooled marble slab, flattened and mixed in with your toppings of choice, ranging anything from Tim Tams to Oreos to childhood favourite cookies, like this:A regular at $3.10 a cupJeremy Wee, the guy behindIce Cream Chefs shows us how the ice cream are made and served:The end product:Jeremy was also very kind to let us try a new fruit drink, Fuze, on the house! We had the Peach Mango, which was obviously tasty enough considering it still tasted good even after eating sweet ice creamFrom Left to Right: Jeremy Wee, Me, Another Staff (Sorry I forgot his name)The store isn't big, in fact, its small - just 3 tables. But decor is pretty pleasing overall.Ice Cream Chefs is located right next to St Patrick's school, near the park connector at its side:520 East Coast Road #01-06 (Ocean Park)Tel: 64466355Beside St. Patri
This collection of Favorites from Home Bistro includes 2 Lobster Bisques with Bread Bowls, 2 Blackened Chicken Breast in Champagne Sauce Dinners, 2 Roasted Rack of Lamb with Garlic Sauce Dinners, 2 Poached Salmon Fillet in Sweet Red Pepper Sauce Dinners and 2 Eggplant Red Pepper & Mozzarella Ravioli with Vodka Sauce Dinners.
Buy from Home Bistro
Sushi chefs claim that a European Union health and safety directive about freezing fish would ruin the quality of their food.
I think there will always be a fight between health inspectors and raw fish makers… Sushi chefs who train for years to become sushi masters, will argue that freezing and then defrosting the fish can ruin the quality, especially the texture of popular breeds such as salmon, mackerel and whitefish. Health Safety Agencies are more concerned with that people accidentally get sick from eating infected, raw fish.
(more…)
I’ve been having so much fun with this blog that I’ve decided it’s time to share some of the pleasure in writing about food. Send me a few hundred words telling a food history story and you could win a great prize. I’m not talking wider food history here: I want family stories. They can be serious or funny or sad. With each story I want at least one recipe.
Gillian’s Food History blog is hosting a contest, asking you to submit some great family recipes. The prize pack?
1st Prize
A set of 6 serviettes and 6 placemats
ABC Delicious Magazine - Issue 25 March 2004
ABC Delicious Magazine - Issue 22 November 2003
2nd Prize
Set of non-stick kitchen implements
Super Food Ideas - Issue 60 June 2005
Super Food Ideas - Issue 45 February 2004
3rd Prize
Australian Gourmet Traveller
1 Apron (choice of 4 colours)
ENTER TODAY! Click here to read the complete details and rules.
By Keith Londrie
There are a number of specializations you can go into as a chef. There are no rules that say you have to be the executive or sous chef, chronically loaded down with an incredible amount of responsibility. If you are one of those creative cooks who’d rather be a little lower down the ladder but deal with a lot less stress, you can still keep your finger in the pie (so to speak) with one of the following culinary cooking specialties:
Saucier - As might be expected, the saucier is the sauce specialist. As a saucier, you create all the sauces and those dishes that are cooked in sauces. Making from scratch stocks, soups, classic and contemporary sauces, accompaniments, and foods paired with all these are all considered part of your job. Sauces are an essential component in much cooking, so sauciers must be very well educated when it comes to the possible mixtures and combinations of ingredients that compose a fine sauce.
Garde Manger The garde manger creates all th
"Say, who the heck was that James Beard guy anyway?" James Beard was the first person to proselytize about American food in a way that assured us Americans that we indeed had our own unique food identitiy and food traditions.Beard, born in Portland, Oregon on May 5, 1903, moved to New York City in 1937 t0 pursue a career as an actor and singer. After finding few work opportunities in the theater world, Beard opened a catering outfit called "Hors D'Oeuvre, Inc." Beard's catering company was so successful that it led to the publication of his first book, Hors D'Oeuvre and Canapes (1940). He quickly followed this with another unique title, Cooking it Outdoors (1941). After the War, Beard published seven more books between 1945 and 1955. He also became media savy, appearing regularly on television's first cooking show, I Love To Cook, on NBC. Beard soon became a regular fixture on othe
By Josh Stone
We will explore the fruit varieties of the world which are far removed from the usual fare. For the bold, the creative, or the daring gourmand…
Hautbois - Or “musk strawberry” to we common folk. Musk strawberries grow wild in forests in and around Central Europe, Scandinavia, and Russia. The gourmet community has held it in esteem for decades for its intense aroma and flavor which is comparable to a mixture of regular strawberry, raspberry and pineapple. Since it’s a variety of the strawberries you’d normally find, it has about the same appearance and spring-season you’d expect for strawberries.
Jaboticaba - This is just the Brazilian version of grapes. The fruit has a purple-to-black skin and a sweet white meat. The main novelty is the plant - somehow, these things grow on a tree whose blossoms spring directly from the trunk, and the fruit bears directly at the top of the trunk where the branches form. Picture a regular tree weari
By Josh Stone
The Industrialized world is obsessed with diets, and yet has the raging sweet tooth of a child. Everybody wants non-fattening food that tastes fat. And so here we are in the industrial age, working our laboratories round-the-clock to come up with a way to have the taste without the calories. This has given us a host of sort-of, one-off-from, and flat-out substitute sugars. The bewildering variety of them needn’t drive you to shudders - here we present you with a sanity guide:
First, to dispel a myth, while sugars do indeed lead to a wide waistline, there is no conclusive evidence that actual sugars cause hyperactivity in children or diabetes. These are chronic diseases that you’re either prone since birth to get or aren’t - no matter if you eat nothing but sugar or eschew it zealously. And all sugars are carbohydrates and contain four calories per gram. If it says ’sugar’ on the label, this rule applies.
The aspect we refer to as ’sw
