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April 2010 Cheftalk Com Newsletter  

Q&A With Chef Mario Batali

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We are excited to announce that coming to the forums on May 11th, 2010, is super Chef Mario Batali for an exciting one day Q&A forum. The forum will open Sunday, May 9th, 2010, for questions and Mario Batali will join us on Tuesday, May 11th, 2010 to answer as many questions as he is able. 


Post your question in the forum and you will automatically be entered to win one of 5 copies of Mario's new book, "Molto Gusto Easy Italian Cooking." Winners will be randomly picked and announced after the forum.

Once the forum is open for questions we will send out a reminder email so be sure to look for the announcement. Don't miss this once in a lifetime opportunity to ask Mario Batali your cooking question.

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Featured Industry Insider:

We are pleased to announce our very first Industry Insider, Mad Cow Cutlery. What is an Industry Insider? They are a special expert in the Forums on hand to answer your questions about their area of expertise. In the case of Mad Cow Cutlery, they are happy to answer any questions you have about choosing the right knives. Look for more industry insiders at soon!

Food Photography For At Home Cooks

By: Eastshores

532c229a_photographysmall.jpgA lot of people that really love food, like talking about it online. If that weren't the case, might be reduced to just a professional discussion board with a post a day discussing the latest professional equipment, or religiously zealous debates over which knife manufacturer is superior. So to fulfill this need, many have turned to online blogging, or something like cheftalk, where they can go and share with others their unique take on food. One thing is certain, images go a very long way toward expressing those food experiences. I wanted to take a moment to share with others a few pointers for doing food photography at home; hoping it will give you a new voice, one with visuals as enticing as your words!

More great articles

Cooking At Home with The Culinary Institute of America

Review by: Brook Elliott

If you’re a regular reader of the Cookbook Reviews forum you know how often there are requests for books suitable to novice cooks. This is understandable. For almost three generations, now, convenience has taken the place of ability, and microwaving has been a synonym for cooking.
For various reasons, men and women in the thousands have decided they need to learn real kitchen skills. Some do it out of health concerns, wanting to feed their families the freshest, highest quality, most chemical-free food possible. Others, influenced by the growing number of cooking shows, realize that preparing their own meals can be fun. Still others have turned to cooking for economic and social reasons.
Trouble is, they lack the gestalt our grandmothers learned at their mothers’ knees. So they search for cookbooks that can help make up that deficit....  Full Review

More Great Cook Book Reviews




Product Reviews

d5793f8e_265x265px-LS-48c3b14b_B000638D32-31XfgUc-mRL.jpgVictorinox 8-Inch Chef's Knife, Black Fibrox Handle
by: Boar
The previous review is actually very good, but I felt it was a little enthusiastic.  If it's a four or five star knife, what are Masamotos, Tadatsunas, and Kikuichis?  Yes, Forschner Fibrox is an excellent knife for the price, but price aside, the chef's knives are just okay.

Generally, everything about the Fibrox and Rosewood lines (same except for the handle material) is generally "good to excellent for the price."  Two happy exceptions are the butchering knives which are the industry standard; and many of the parers.... Full Review


More Great Product Reviews 




346bbfbe_small_straw.jpgReview: GlassDharma glass straws


GlassDharma glass straws are a well-crafted addition to your overall

beverage experience. While not only conserving plastic and being more

organic in application, they also bring a level of class and

sophistication to an everyday drink... and are totally worth it!


Other Beverage Reviews:








Don't Miss
Here are a few extra pieces you shouldn't miss:

  • Hit the GlobalChefs blog and find out what's happening in the culinary world. › Articles › April 2010 Cheftalk Com Newsletter