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Alan Contributes a recipe to the Fundamentals Techniques Classic …
Saturday, December 12th, 2009PRIVATE cHEF · Alan Contributes a recipe to the Fundamentals Techniques Classic Cuisine. The book which is used at The French Culinary Institute as a textbook features a handful of contributors such as Bobby Flay, Dan Barber and Wylie …
Food Writer's Diary: Books, Southeast Asian food and what not to …
Friday, November 6th, 2009But some chefs were there, too, including Alfred Portale from Gotham Bar & Grill and Nils Noren from the French Culinary Institute, who for many years was Marcus’ executive chef at Aquavit. Anita Lo, of the once and perhaps future …
Only Slightly Pretentious Food: It's beginning to look a lot like …
Friday, November 6th, 2009… like something I could really learn from, a wealth of insider tricks and an indispensable addition to any serious home baker’s library, The Fundamental Techniques of Classic Pastry Arts covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York’s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, …
IT'S ALL FARE: The New York Chocolate Show
Friday, November 6th, 2009The Haunted House of Lord Shock O’Lade created by Chef-Instructors and students from The French Culinary Institute Chocolate’s versatility is showcased through the Bride Of Frankenstein’s chocolate bridal bouquet … The $20 box includes Jacques Torres’ Almondine, Norman Love’s Passion Panna Cotta, Jeff Shepherd’s Cayenne Caramel, Jin Caldwell’s Perfecto Mojito, Thomas Haas’ Almond Praline, Julian Rose’s Ocumarian Truffle, Michael Recchiuti’s Tarragon Grapefruit, …
Video: André Soltner Makes an Omelet
Tuesday, October 27th, 2009André Soltner, former chef-owner of Lutèce and the dean of Classic Studies at The French Culinary Institute , helps you bone up on your omelet skills in this video from Time Out New York , after the jump . A trick new to me: using white …
Video: André Soltner Makes an Omelet – Food TV Fan Forums
Wednesday, October 21st, 2009André Soltner, former chef-owner of Lutèce and the dean of Classic Studies at The French Culinary Institute, helps you bone up on your omelet skills in this video from Time Out New York, after the jump. A trick new to me: using white …
All Top Chef: ATC Love to Chef Merriman
Monday, October 19th, 2009The official FAN blog of Top Chef. … Chef Art Smith, Citizen Cake, Douglas Rodriguez, Aureole, Fleur de Lys, Frasca Food & Wine, French Culinary Institute, Graham Elliott, Insatiable Critic, Jay Rayner/Guardian UK, James Oseland, Jonathan Waxman, Lonesome Dove Bistro, Ludo Lefebvre, Mustards Grill, Napa Style, Providence Restaurant, Radius, rm seafood, Rick Bayless …
All Top Chef: Congratulations, Chef Carroll
Tuesday, October 13th, 2009The official FAN blog of Top Chef. … Congratulations to Chef Jennifer Caroll, who overcame a nasty cold this week to wow the judges with the tomato, cardamom, and ginger broth she and Kevin made to accompany their Kobe beef BBQ. …. Chef Art Smith, Citizen Cake, Douglas Rodriguez, Aureole, Fleur de Lys, Frasca Food & Wine, French Culinary Institute, Graham Elliott, Insatiable Critic, Jay Rayner/Guardian UK, James Oseland, Jonathan Waxman, Lonesome Dove Bistro …
All Top Chef: Exit Interview – Ashley Merriman
Tuesday, October 13th, 2009Chef Art Smith, Citizen Cake, Douglas Rodriguez, Aureole, Fleur de Lys, Frasca Food & Wine, French Culinary Institute, Graham Elliott, Insatiable Critic, Jay Rayner/Guardian UK, James Oseland, Jonathan Waxman, Lonesome Dove Bistro …
All Top Chef: Poll – Who's Hottest?
Tuesday, October 13th, 2009Chef Art Smith, Citizen Cake, Douglas Rodriguez, Aureole, Fleur de Lys, Frasca Food & Wine, French Culinary Institute, Graham Elliott, Insatiable Critic, Jay Rayner/Guardian UK, James Oseland, Jonathan Waxman, Lonesome Dove Bistro …
