marcus samuelsson book

 

icon 2Chef Marcus Samuelsson, Yes, Chef, a memoir.

The James Beard Foundation Award-winning chef of New York City’s Red Rooster Harlem and the winner of “Top Chef: Masters”  has had a unique journey chasing flavors and identity—from being orphaned at three in Ethiopia, to learning to love cooking from his grandmother in Sweden, to becoming at twenty-four the youngest chef ever to receive a three-star review from The New York Times for his work at Aquavit, to orchestrating the President’s first State dinner at the White House, before opening his newest restaurant, the popular Red Rooster in Harlem, NYC

In his new book, Yes, Chef, a memoir, chef Samuelsson chronicles his journey from rural Ethiopia, where, as a 3 year old toddler he contracted tuberculosis and lost his mother to the disease, to an idyllic childhood in Sweden, to the  determination and hard work that took him to the kitchens of some of the most celebrated restaurants in Europe and the U.S., and to the inner strength he mustered as a grown man to meet the father he never knew.    

http://www.southfloridagourmet.com/RADIO2012/7-26-2012_Marcus_Samuelsson.mp3

 

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what i eat around the world in 80 dietsicon 2WHAT I EAT: Around the World in 80 Diets By Peter Menzel  and Faith d’Aluisio

 

A stunning photographic collection featuring portraits of 80 people from 30 countries and the food they eat in one day.

In this fascinating study of people and their diets, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food. (Publishers Weekly).

  
diego oka

 

  icon 2Peruvian food with Diego Oka, Executive Chef at La Mar by Gastón Acurio at The Mandarin Oriental Miami

Peruvian cuisine, rich in flavors and textures from a multiplicity of cultures,  has become a trend as we can see by the profusion of cevicherías opening in and around Miami. Now we know it is definitely in because Peru’s most touted chef, the renowned Gastón Acurio,  has opened La Mar by Gastón Acurio at the Five-Star Mandarin Oriental, his third restaurant in the United States and one of many he has opened all over the world

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modernist cuisine bookicon 2 Chris Young co-author with Nathan Myhrvold of Modernist Cuisine: The Art & Science of Cooking

Here's the recipe for the most astonishing cookbook of our time: Take one multimillionaire computer genius, a team of 36 researchers, chefs and editors and a laboratory specially built for cooking experiments. After nearly four years of obsessive research, assemble 2,400 pages of results into a 47-pound, six-volume collection that costs $625 and requires four pounds of ink to print.

To call inventor Nathan Myhrvold's "Modernist Cuisine: The Art & Science of Cooking,"  a "cookbook" is akin to calling James Joyce's "Ulysses" "a story."

The book is a large-scale investigation into the math, science and physics behind cooking tasks from making juicy and crisp beer-can chicken to coating a foie-gras bonbon in sour cherry gel. There is precedent in this genre—science writer Harold McGee has published popular books explaining kitchen science, and chefs Thomas Keller and Ferran Adrià have written about sous vide and other techniques of avant-garde gastronomy—but nothing reaches the scope and magnitude of Mr. Myhrvold's book. While it will likely appeal to professional chefs, within its pages are insights that even the humblest home cooks can use to improve their meals. The book puts traditional cooking wisdom under scientific scrutiny, destroying old assumptions and creating new  cooking approaches.    

 
 
When Michael Schwartz opened Michael's Genuine Food & Drink in Miami's Design District In 2007 it instantly became "the" place to go.  Other than the fact that chef Schwartz was already well known from his work at other restaurants and had a following, as its name indicates, Michael's Genuine is about unpretentious food, sustainable practices, and an atmosphere friendly to both environment and community.

It was followed In 2009, by a Michael's Genuine Food & Drink in Grand Cayman… and  now Michael Schwartz is sharing some of his recipes in his first book, Michael's Genuine Food—Down to Earth Cooking for People Who Love to Eat.

 Michael is a strong believer in letting the ingredients and season dictate the dish in his Farm to Table cuisine.

A self taught chef who beat out some culinary stars from New Orleans, Atlanta and Palm Beach when you he the James Beard Award as Best Chef of the South, says “the secret to good food is……..good food.”  

 

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From St. Helena, NAPA Valley, CA
Health-conscious, clean organic agriculture, fabulous wines and award-winning food
 
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 Winemaker Kevin Morrissey, Ehler’s Vineyards, St. Helena, Napa Valley, CA

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 Michael Terrien,  General Manager, Kenzo Estate Winery, Napa Valley, CA

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salted

Bitterman explains that his love of salt began after eating a sublime steak at a relais on a trip to France. After learning about the cooking method and cut of meat, Bitterman concluded it was the "hefty nuggets of opalescent salt" that were responsible for his unforgettable meal, and he set out to meet the family of salt makers responsible. After opening an artisanal-product boutique with his wife, which includes a showcase of salts, Bitterman takes on the role of official "selmelier." In this entertaining and well-researched volume, he profiles 80 varieties of artisan salts, along with a quick reference guide to more than 150 salts for an easy-to-understand crash course on salt. The text-heavy though beautifully photographed title covers the history of salt and all things related. Recipes round out the work, and although pedestrian dishes such as hamburgers, potato chips, and sauerkraut are included, beginners may be intimidated by sophisticated selections like roasted marrowbones with sel gris; salt crust–roasted partridge with figs and chocolate-balsamic syrup; and jal jeer (an Indian lemonade). An informative and easy-to-follow "Cooking on Salt" chapter just may have the more adventurous home cooks and the DIY crowd running out for their very own Himalayan salt block.

(From Publishers Weekly Oct.) (c)

 

book oyster cookbook

 

 

 

 

 icon 2 The P & J Oyster Cookbook,   by Kit Wohl and Sunseri Family

 

Listen to New Orleans writer and photographer Kit WOHL on FOOD & WINE TALK

 

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
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The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

 
 

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

 
 

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

 
 

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

 

 

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