Entries Tagged 'recipe' ↓
December 13th, 2008 — Cuisines, art, blog, chefs, cooking school, dessert, food holidays, french, health and wellness, la technique, provence, recipe, travel
More than just recipes and techniques, this adventure introduces you to the best of Provencal way of life – a life based around friends, the kitchen, wonderful food prepared from the freshest local ingredients, good wines and amazing liquors, warm nights and fun
By the end of the week you will have learned a whole new way of living and eating. You will go home with your own cookbook, personalized with photographs of you and your friends, cooking and travelling with Philippe. But best of all, you will go home with wonderful memories of a great time in the warm sun of Provence or of la Côte d’Azur.
www.ArtandCookingClassesinFrance.com
July 2nd, 2008 — recipe
via the New York Times Blog
This thick beet pancake — which I learned 20 years ago from Michael Romano — is cooked slowly until the beet sugars caramelize and a crunchy, sweet crust forms. It’s a lovely, unusual and versatile side dish, good with braised meats or grilled food. Served with a salad, it can even be a light dinner.
February 21st, 2008 — blogpost, chefs, cooking school, food - misc, kid food, recipe
Jeff Wampler of Eclecdish.com offers a series of classes from knife skills to how to create babyfood on top of at home catering and some really interesting recipes, but mostly he’s a stay at home dad.
January 12th, 2008 — recipe, video
America’s Test Kitchen now has on demand video recipes.
January 2nd, 2008 — chefs, recipe
Considering that Jacques Pepin knows the easiest and most reliable way to cook… well, everything! This is a vital resource: The Recipe Index of JacquesPepin.net
December 5th, 2007 — article, recipe
via New York Times
Recipe for ratatouille’s ratatouille
December 5th, 2007 — article, recipe
Movie Recipe for Ratatouille
Here is Remy’s ratatouille recipe, from the movie with the same name as the dish, courtesy of Thomas Keller.
December 2nd, 2007 — article, recipe
via Science of Candy
The caramel color of caramels comes from a reaction between the sugar and the protein in cream. Called the Maillard reaction, it’s the same chemical process that happens when you toast nuts, barbecue meats, or put on self-tanning lotion.
November 20th, 2007 — menu, recipe
ViaFine Cooking
No matter what kind of Thanksgiving cook you are, you’ve come to the right place. Wondering where to begin? For total ease, try one of our menus, complete with shopping lists and timelines. Regardless of whether you have four hours or forty-eight, whether your guest list is small or large, we’ve got the solution for you
November 18th, 2007 — article, recipe
via SFgate
Nothing illustrates the interweaving of simple art and complex science in cooking better than homemade mayonnaise. One of the classic sauces of French cuisine, mayonnaise is nothing more than tiny droplets of oil suspended in a matrix of egg yolk and water, with a dash of lemon and a pinch of mustard to add flavor and structural stability.
Check out the entire series on basics, from Blanching to Skinning an onion