Food Arts

[cape chef]

In the October issue of Food Arts magazine, there is a fun articale about Autumn squashes called Squash games page 205. It has a listing of all the hard squashes ,there history, cooking methodes and some nice recipes, Also for those who remember Alain Chapel, There is a wonderful articale about him and many fond rememerences from those who worked with him Like Ducasse and Keller, Thought you guys would enjoy these two stories

[kpollard_2000]

I would love to subscribe to this magazine. Can you please give me an 800 number.

[cape chef]

M.Shanken communications inc.
212-684-4224

[mudbug]

Food Arts order form and 1-800 number can be found here:
http://www.winespectator.com/Wine/Sp...foodorder.html

[mudbug]

Food Arts Subscriptions

1-800-848-7113

[cookM]

Hey you guys...I've been reading Food Arts for years, but because I am a *food service professional* I get a free subscription. So if you guys are in the biz, see if you have friends who get the mag cause a card usually comes with it.

It's a great resource. I like that magazine.

[shroomgirl]

OH yeah...I want to meet the French cheese makers that were on the cover a few monthes ago....before the euro gov'ts make unpasteurized cheese illegal! Do you believe these guys?!!! I swear paper pushers must not care about cheese (or food) to even consider irradicating this ART....hello velveta

Yup, Shroomgirl, you're right. I've been reading about all kinds of goofy BS in Italy about regulating cheeses and other foods. From the sound of it, people that have been producing magnificent stuff for generations are either going to have to quit their low-down traditional ways or go out of business.

[UniChef]

Originally posted by shroomgirl:
....hello velveta

"Processed cheese food!"

[shroomgirl]

YUMMMY >>>>>where would we be without reggiano....shredded velveta (pcf) I'll see if my alfredo tastes the same
I'd do an active pucking smilie but there isn't one.

Mmmmmmmmmm . . . parmaggiano . . . little salty chunks of it drizzled with a teeny bit of balsamic. Is balsamic vinegar the best thing or what? Beautiful little strawberries with a few crumbles of brown sugar, balsamic vinegar and a leetle bit of basil.

[m brown]

Terry Brennan, Picoline, NYC is ready to make major stomping of feet over the cheese debocle. Show your support for unpasturized cheese, honk!
Seriously, this is a big deal and one that chefs must address. Find a local cheese stronghold and help out with cards and letters.
The world can't loose the beauty of artisan cheese.

It ain't easy, being cheesy. ~ the cheetoes cheetah.

[shroomgirl]

Ok CChiu is there a site we can register our displeasure with the upcoming cheese regs?
TIA