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Diego Oka, Executive Chef at La Mar by GastĂłn Acurio at The Mandarin Oriental Miam PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 05 May 2014 00:27
  

 

  Peruvian food with Diego Oka, Executive Chef at La Mar by GastĂłn 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 cevicherĂ­as opening in and around Miami. Now we know it is definitely in because Peru’s most touted chef, the renowned GastĂłn Acurio,  has opened La Mar by GastĂłn 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

Last Updated on Sunday, 11 May 2014 10:34
 
Books of the Year - Interviews with the authors PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 22 November 2011 00:00
Last Updated on Sunday, 11 May 2014 16:55
 
Modernist Cuisine: The most astonishing cookbook of our time PDF Print E-mail
Written by Katy McLaughlin, Wall Street Journal   
Sunday, 03 April 2011 00:00
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modernist cuisine book 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 AdriĂ  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.    

Last Updated on Sunday, 11 May 2014 16:13
 
Michael’s Genuine Food—Down to Earth Cooking For People Who Love to Eat. PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 21 February 2011 21:31
 
 
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.â€?  

 

Last Updated on Sunday, 11 May 2014 16:18
 
From St. Helena, Napa Valley, CA PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 18 October 2010 15:15
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From St. Helena, NAPA Valley, CA
Health-conscious, clean organic agriculture, fabulous wines and award-winning food
 
TUNE IN, CLICK  AND  LISTEN TO:
 
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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

Last Updated on Sunday, 11 May 2014 09:36
 
SALTED, a Manifesto on the World’s Most Essential Mineral, with Recipes by Mark Bitterman PDF Print E-mail
Written by FOOD & WINE TALK   
Monday, 18 October 2010 14:59
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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)

 

Last Updated on Sunday, 11 May 2014 16:32
 
Kit Wohl: P&J Oyster Cookbook, by Kit Wohl and Sunseri Family PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 07 February 2010 00:00

book oyster cookbook

 

 

 

 

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

 

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

 

Last Updated on Sunday, 11 May 2014 16:36
 
Michele Scicolone: The Italian Slow Cooker PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 05 February 2010 00:00

book michele scicolone

 

 

Michele Scicolone - The Italian Slow Cooker

 Listen to author Michele Scicolone on FOOD & WINE TALK

 

Last Updated on Sunday, 11 May 2014 16:51
 
Ellie Krieger: So Easy, Luscious, Healthy Recipes for Every Meal of the Week PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 05 February 2010 00:00

book ellie krieger

 

 

Ellie Krieger - So Easy, Luscious, Healthy Recipes for Every Meal of the Week

 Listen to Ellie Krieger on FOOD & WINE TALK

 

 

Last Updated on Sunday, 11 May 2014 16:49
 
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