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Posts by Roselli

Thank you so much for Sauces. I'm a culinary student and last year I was in Soups, Stocks and Sauces class without a textbook (none required). I went to the library found your book, bought it immediately and sold a good portion of my classmates on it because there was no better way to organize and describe the 5 and their variations/derivatives. What do you see as the new and exciting region(s) in the world based on the region's sauces and their combination of flavors?
What did you end up making for the cold lobster appetizer? I need a good recipe, did you poach it in butter and vanilla? or did you use one of the other ideas?
Hi, I'm here in Indianapolis where I'm a second year culinary and pastry student and a stay at home mom. I'm interested in all fresh-ingredient type of recipes and I'll appreciate the cookbook reviews. Thanks for making this site and I look forward to the learning.
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