Search Results
The Books in the Bathroom at Momofuku Ko – The Amateur Gourmet
Friday, January 27th, 2012I can’t decipher the book all the way on the left, next to that I see “4 Saisons a la Table,” “Preparez Terrines, Foie Gras Et Sauces,” “The Natural Cuisine of Georges Blanc,” “The Professional Charcuterie Series,” “Essential Cuisine … No Food Network chef cookbooks? You say this David Chang guy can cook? I don’t think so. Posted by BrooklynQ | February 4, 2009 4:02 PM. Forget Amazon! The New York Public Library’s impressive culinary collection has a large chunk of the …
Interview with Willis Loughhead, Part Two – Miami Restaurants and …
Friday, January 27th, 2012I have done all of the charcuterie for the past two restaurants with my sous chef Brian. We’ve done ham legs on salt for months, venison bresaola, beef bresaola, lamb pancetta, pork pancetta, and many terrines and sausages. … interrupted the premeal lineup and Schwartz just had flown to New York on the opposite flight from mine, so I missed him. Next time, I would like to check out Pacific Time 2.0 and say hello to Jonathan [Eismann] and his wife Nia. …
