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Jeffrey Weiss, CharcuterĂ­a: The Soul of Spain PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 11 May 2014 12:31

 

Jeffrey Weiss,  CharcuterĂ­a: The Soul of Spain

Jeffrey Weiss is an American chef, actually chef at jeninni kitchen + wine bar in northern California, a recipient of ICEX’s prestigious Spanish Gastronomy Training Scholarship, which allowed him to travel through Spain to train and learn ts regional cuisines and cooking.

CharcuterĂ­a: The Soul of Spain is not exclusively a book about charcuterie. It is a detailed exploration into, as the title indicates, the soul of Spain, of Spanish cuisine that uses charcuterie as a base flavor.

 
Darina Allen, 30 Years at Ballymaloe, Ireland PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 11 May 2014 12:19


Darina Allen 30 Years at Ballymaloe

Called "The Julia Child of Ireland"  Darina Allen runs the world-renowned cookery school at Ballymaloe in County Cork, Ireland, which she founded with her brother in 1983.

Darina Allen’s latest book, 30 Years at Ballymaloe, is a celebration of the place, the people and the ethos that underpins the whole enterprise. It’s also a reminder of just how she and Ballymaloe transformed food in Ireland.

 
Maureen Fant, co-author of Sauces and Shapes, Pasta the Italian Way. PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 11 May 2014 12:11

 

Maureen Fant, co-author with Oretta Zanini of Sauces and Shapes, Pasta the Italian Way.

Maureen Fant is a writer and food historian, based in New York and Rome. In 1979 She came to live in Rome where she lives over the road from the Colosseum) believing that her future lay in classical archaeology. Her writing has appeared in the New York Times and Gourmet magazine. She has collaborated with Oretta Zanini De Vita on the James Beard Award-winning Encyclopedia of Pasta and Popes, Peasants and Shepherds: Recipes and Lore from Rome and Lazio. Now they have come out with a cookbook for   Italian sauces and the traditional pasta shapes that go with them, Sauces and Shapes, Pasta the Italian Way. This book has just been nominated for an IACP cookbook award.

 
Alain Raynaud, President and founder of the Grand Cercle des Vins de Bordeaux PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 11 May 2014 10:17

 

 

 

Alain Raynaud,  President and founder of the Grand Cercle des Vins de Bordeaux

 This month, the Grand Cercle des Vins de Bordeaux  ended its American Wine Tasting Tour in Miami. Over 38 of the most respected winemakers from the Right Bank and the Left Bank of Bordeaux unveiled their  2013 “en primeurâ€? vintage (“wine futuresâ€?) and offered degustations of the celebrated 2011 and 2010 vintages.

Alain Raynaud, the President and founder of the Grand Cercle des Vins de Bordeaux, is a winemaker himself and a consultant for many châteaux in Bordeaux and wineries in Napa Valley. He is with us today to enlighten wine drinkers about the Grand Cercle, the 2013 vintage and to elucidate what for some remains a mystery: the “en primeurâ€? concept. 
Last Updated on Sunday, 11 May 2014 10:32
 
Whiskey Women: The Untold Story ... by Fred Minnick PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 11 May 2014 09:49
Saturday, 19 April 2014 23:03
whiskey womenThe Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey ($19.53)
By Fred Minnick
In Whiskey Women-- The Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey--the first book written on the female contributions to whiskey, Wall Street Journal-bestselling author Fred Minnick tells the tales of women who have created this industry, from Mesopotamia's first beer brewers and distillers to America's rough-and-tough bootleggers during Prohibition.
Women have long distilled, marketed, and owned spirits companies. These strong women built many iconic brands, including Bushmills, Laphroaig, and Maker's Mark. Until now their stories have remained untold.
Fred Minnick is a judge on the San Francisco World Spirits Competition and regularly contributes to Bourbon Review, Caviar Affair, Tasting Panel, Whisky Advocate, Whisky Magazine and many others.
Click here to listen to an interview with Fred Minnick on FOOD & WINE TALK WSFG

 

Whiskey Women: The Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey By Fred Minnick

In Whiskey Women-- The Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey--the first book written on the female contributions to whiskey, Wall Street Journal-bestselling author Fred Minnick tells the tales of women who have created this industry, from Mesopotamia's first beer brewers and distillers to America's rough-and-tough bootleggers during Prohibition.Women have long distilled, marketed, and owned spirits companies. These strong women built many iconic brands, including Bushmills, Laphroaig, and Maker's Mark. Until now their stories have remained untold. 

Last Updated on Sunday, 11 May 2014 13:23
 
Paula Wolfert, Mediterranean Clay Pot Cooking, Traditional and Modern Recipes to Save and Share PDF Print E-mail
Written by   
Sunday, 11 May 2014 00:00
 
Paula Wolfert,
Mediterranean Clay Pot Cooking, Traditional and Modern Recipes to Save and Share
Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking.
Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way.
Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts.

Paula Wolfert, Mediterranean Clay Pot Cooking, Traditional and Modern Recipes to Save and Share

 
Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking.
Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way.
Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts.

http://www.southfloridagourmet.com/radio/11-30-09_PaulaWolfert_Cooking_with_clay_pots.mp3

 

Last Updated on Sunday, 11 May 2014 14:00
 
Chef Marcus Samuelsson, Yes, Chef, a memoir PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 11 May 2014 00:00

 

 

Chef 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: Mastersâ€?  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

 

Last Updated on Sunday, 11 May 2014 14:14
 
Alexander Lobrano, Hungry for France, Adventures for the Cook & Food Lover PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 11 May 2014 00:00
 

Hungry for France, Adventures for the Cook & Food Lover  by Alexander Lobrano

This gorgeous new book by Alec Lobrano is a real Tour de France but with a fork and a knife.  In his pursuit of a spectacular meal, he takes the reader on a culinary tour of the countryside of France,  from north to South,  to quaint inns, amazing food producers, restaurants and markets where you can eat the local specialties .   The book with amazing photographs could be entitled “ around France in 80 meals.â€?  But there is more, much more than that.

  

Last Updated on Sunday, 11 May 2014 13:23
 
WHAT I EAT: Around the World in 80 Diets PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 11 May 2014 00:00
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what i eat around the world in 80 dietsWHAT 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).

Last Updated on Sunday, 11 May 2014 16:28
 
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