Modernist Cuisine
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.
The Michelin Guide
As an excellent chef you must strive to know the recipes of a variety of dishes. And if you wish to make a mark in the culinary world then you must aim to win a Michelin Star awarded by The Michelin Guide.
The Michelin Red Guide is a series of the annual guidebooks that is among the oldest and most popular European restaurant and hotel guides. They also publish green guides for tourism and travel as well.
Foodie Movie The Ramen Girl
In The Ramen Girl, an American slacker, played by Brittany Murphy, is abandoned by her boyfriend in Tokyo finds her calling in an unlikely place: a local ramen house run by a tyrannical chef who doesn’t speak of a word of English. Undaunted by the chef’s raging crankiness, Abby convinces him to teach her the art of ramen preparation…and despite hilarious clashes of culture and personality, she learns how to put passion and spirit into her life as well as her cooking.
Seven Fires
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America’s biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France’s top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world’s top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef’s astonishing—and delicious—wood-fired feats.
Spain, On The Road Again
If you’ve ever considered traveling to Spain, or have been to certain spots but not everywhere, this is the DVD set for you. The set includes 13 one-hour episodes as well as plenty of sensual extras, especially for the home gourmet. The series follows master chef Mario Batali, New York Times food writer Mark Bittman, Spanish actress Claudia Bassols, and actress Gwyneth Paltrow on a real road trip around Spain, sampling its fantastic cuisine, fancy and plain, and tasting more varieties of wine than your local wine store could ever stock. And the foursome takes in some of the country’s most impressive sights and attractions, including much of the countryside that’s often overlooked in travel guidebooks.
Pintxos
Hirigoyen, chef/owner of San Francisco’s Piperade and Bascadillos and author of The Basque Kitchen, makes a worthy contribution to the rapidly growing number of cookbooks from the Iberian peninsula. Hirigoyen focuses on pintxos, Basque for tapas or finger foods, a specialty taken very seriously in his homeland. Many of the selections can be made ahead of time, and many are served at room temperature. Recipes are paired with wine suggestions, including such hard-to-match plates as fried chicken sandwiches, lamb’s tongue, and artichoke chips. Dishes are grouped by food type—little sandwiches, stews and braises, fried bites, skewers, etc.
Foodie Gifts, Le Creuset Tagine & Recipe
This gorgeous cast iron Tagine by Le Creuset is a great gift for any adventurous cook! For centuries, North Africa has had access to a myriad of wonderful spices to complement the region’s diverse selection of seafood and meats. The traditional method of cooking in North Africa, the Tagine, has been used for centuries to slow cook with these spices. Precious little water is needed to keep foods moist, and the unique design of the Tagine lid locks in the combination of flavors. The base in this model, made of cast iron, works with any heat source: gas, electric radiant or solid plates, ceramic, halogen, induction, and Aga-Rayburn-type stoves. The tall, inverted cone shape keeps the top far from the heat source and from absorbing the heat, and thus stays cool to the touch.
Japanese Hot Pots
Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a table side portable burner, like they do in Japan.
KitchenAid Food Processor & Recipe
I received this KitchenAid Food Processor as a gift this past Christmas and I don’t know how I ever lived without one! It’s a large 12 cup food processor that comes with a 4 cup mini bowl which is really useful for smaller chopping jobs. I use it all the time to chop veggies and make gourmet hamburger blends. If you have a foodie in your life who needs one – consider giving it as a gift, they will love you!
Ham
A ham is (let us not mince words) a pig’s rear end. It’s a hefty hunk of flesh and bone, weighing in somewhere between 12 and 30 pounds. Fresh or cured, ham can be prepared in innumerable ways. And (here’s the clincher) ham is incredibly delicious—the kind of meat whose sheer scrumptiousness can entice even the most diehard vegan into having second thoughts.
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