Food & Wine Talk WSFG
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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A stunning photographic collection featuring portraits of 80 people from 30 countries and the food they eat in one day.
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.”
 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)
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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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Chef Marcus Samuelsson, Yes, Chef, a memoir.
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