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Wednesday, January 27th, 2010
John Besh (New Orleans, LA) Executive Chef, Restaurant August, Besh Steak, Luke and La Provence; Chris Cosentino (San Francisco, CA) Executive Chef, Incanto; Jill Davie (Santa Monica, CA) Executive Chef, JOSIE; Traci Des Jardins (San …
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Tags: Celebrity Chefs, Chef John Besh, Chris Cosentino, executive chef, Great Chefs, Iron Chef, Jard, John Besh New Orleans, La Provence, Provence, San Francisco Ca, Santa Monica Ca, Traci Des Jardins
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Monday, December 28th, 2009
Scrape mixture into a shallow bowl and refrigerate. Before serving, remove any loose onion membranes and most of the peppercorns. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA …
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Tags: Avon Books, Barbara Tropp, Celebrity Chefs, Chicken Recipe, China Moon, Great Chefs Of San Francisco, Mixture, Moon San, Onion, San Fr, San Francisco Ca, Scrape, Sesame Oil, Shallow Bowl, Tea, Www Fi
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Thursday, December 10th, 2009
Unmold and cool the gateau on a rack. To serve, sprinkle with powdered sugar and serve with Creme Anglaise. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Rene Verdon, Le Trianon, San Francisco, CA …
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Tags: Avon Books, Celebrity Chefs, Chef Rene, Gateau, Great Chefs Of San Francisco, Le Trianon, Nancy, Powdered Sugar, Recipes, San Francisco Ca, Sprinkle, Verdon, Www Fi
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Friday, October 30th, 2009
This plum sauce can be made from pureed soft plums simmered with sugar, rice vinegar and plum wine to taste. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA …
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Tags: Avon Books, Barbara Tropp, Celebrity Chefs, China Moon, French Baguettes, French Recipe, Great Chefs Of San Francisco, Moon San, Plum Sauce, Plum Wine, Plums, Rice Vinegar, Rice Wine, San Francisco Ca, Shrimp Toast, Sugar Plum, Sugar Wine
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Friday, October 30th, 2009
Dunk the exposed pork top into carrot cubes to decorate. Steam the dumplings for 20 minutes on an oiled steamer rack and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA …
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Tags: Avon Books, Barbara Tropp, Best Recipes, Carrot, Celebrity Chefs, China Moon, Cubes, Decorate, Exposed, Ginger, Ginger Recipes, Great Chefs Of San Francisco, Mai, Moon San, San Fran, San Francisco Ca, Steam, Steamer
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Friday, October 30th, 2009
Scrape mixture into a shallow bowl and refrigerate. Before serving, remove any loose onion membranes and most of the peppercorns. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA …
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Tags: Avon Books, Barbara Tropp, Best Recipes, Celebrity Chefs, Chicken Recipe, Chicken Recipes, China Moon, Great Chefs Of San Francisco, Mixture, Moon San, Onion, San Fr, San Francisco Ca, Scrape, Shallow Bowl, Tea
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Saturday, October 17th, 2009
Place a frill on the knob end of each globi and serve. Source: Great Chefs of San Francisco, Avon Books, 1984. Chef: Rene Verdon, Le Trianon, San Francisco, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip …
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Tags: Avon Books, Celebrity Chefs, Chef Rene, File Ftp, Frill, Gc, Globi, Great Chefs Of San Francisco, Le Trianon, Pink, Pub Food, Recipes, San Francisco Ca, Uk Pub, Verdon
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Friday, October 16th, 2009
garnish with grated white truffle, sauteed mushrooms, or chopped parsley. source: great chefs of san francisco, avon books, 1984 chef: adriana giramonti, giramonti restaurant, san francisco, ca.
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Tags: Avon Books, Celebrity Chefs, Chicken Livers, Chopped Parsley, Crostini, Great Chefs Of San Francisco, Mushrooms, Recipes Appetizers, Recipes Chicken, San Francisco Ca, White Truffle
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Monday, October 12th, 2009
Lightly brush apricot glaze over all peaches and serve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Christian Iser, Fournou’s Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge …
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Tags: Apricot Glaze, Avon Books, Celebrity Chefs, Court Hotel, Dodge, Great Chefs Of San Francisco, Hotel San Francisco, Jim Dodge, Ovens, pastry chef, Peach Recipes, Peach Tart Recipe, Peaches, Recipe Recipe, San Francisco Ca, Stanford Court Hotel San Francisco, Tart Recipes, Www Fi
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Sunday, October 11th, 2009
add butter, lemon juice, salt and pepper. pour sauce over mousseline and sprinkle with chopped chives. source: great chefs of san francisco, avon books, 1984 chef: roberto gerometta, chez michel, san francisco, ca.
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Tags: Avon Books, Celebrity Chefs, Chopped Chives, Fresh Pasta Recipe, Frog, Frog Legs, Great Chefs Of San Francisco, Lemon Juice, Mousseline, Salt And Pepper, San Francisco Ca, Sprinkle, Www Legs
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