From the Times (London): About a cooking course in Provence led by a Michelin-starred chef.
Entries Tagged 'Cuisines' ↓
My Dad, the French chef
April 18th, 2007 — article, chefs, cooking school, french, provence, travel
Pancakes for Dinner
March 30th, 2007 — article, asian, food - misc, food writers, video
Pancakes of the World, Dressed for Dinner (free NY Times reg required)
Funny enough I’ve been craving pancakes/crepes recently so it was quite fun to watch the accompanying video. Mark Bittman making a batch of Korean pan jun. I think I’m going to have to hunt down a Korean restaurant for some pan jun.
Polan debunked!
March 2nd, 2007 — article, food - misc, food politics, food writers, french, health
Spaghetti Traditions
February 21st, 2007 — article, food - misc, italian
A Grandchild of Italy Cracks the Spaghetti Code. Kim Severson (NY Times: Free reg req)
To understand why I made my sauce the way I did, I needed to start closer to home, with my mother. She has been making spaghetti sauce for almost 60 years, from a recipe she learned from her mother, who had been making it with American ingredients since the early 1900s.
Gallettes filed with shrimp and scallops — LA Times
February 6th, 2007 — french, recipe
(free registration required)
http://www.latimes.com/features/food/la-fo-creperec4feb07,1,7171199.story?coll=la-headlines-food (galette recipe)
http://www.latimes.com/features/food/la-fo-nucreperec1feb07,1,3746156.story?coll=la-headlines-food (filing recipe)
Ok, they do eat haggis, but charcoal in the stew?
February 5th, 2007 — Cuisines, food crimes, recipe
From “The Scotsman” on-line:
“Adding charcoal to the lamb dish gives it a lovely smoked flavour.”
Pollan debunked!
February 1st, 2007 — article, food - misc, food crimes, food politics, food writers, french, health
Paris bistro: now no anglophones will be able to get in
January 28th, 2007 — article, chefs, french, restaurant, travel
San Francisco: Tartine Bakery - New York Times
January 27th, 2007 — california, dessert, travel
Mark Bittman claims Tartine is the best bakery in the US. Do you suppose he has tried them all?
San Francisco: Tartine Bakery - New York Times
”In a city known for bakeries, bread and breakfasts, the scene just continues to get better. For whatever reason — gold miners ate big breakfasts? the hills build morning appetites? the sea air? — San Francisco has always had breakfast food worth traveling for.”
Culinary Arts, Pastry, and Cooking School in New York City - The FCI
January 27th, 2007 — cooking school, french
Culinary Arts, Pastry, and Cooking School in New York City - The FCI
The French Culinary Institute is a chef school where a world-class faculty, a dedication to the highest standards of excellence, extraordinary talent, and intense, Total ImmersionSM training converge in one exciting experience that’s unlike any other in the industry. No other culinary art or pastry school prepares you for a satisfying, inspiring, highly successful career quite like The French Culinary Institute in New York City.
