The Fundamental Techniques of Classic Italian Cuisine
The International Culinary Center with Cesare Casella & Stephanie Lyness
Reviewed by Jim Berman
I did not want to like The...
As a young cook I learned, early on, that as much as I knew about the food world there was always much more to learn. Today, 20 plus years later, I have found the same to hold true. No matter...
Tailgating, pub fare, appetizers, those are the first things that come to mind when one thinks of chicken wings. Is that the only time you think of serving wings? Well think again. Wings ,...
This book showed up at a perfect time. Just when I needed my meal preparation to be easy, laid-back, and care-free exactly what Italian cooking brings to my mind. I have visions of a family...
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine.
We've been so pleased with this fry pan that we now have...
I like to do Onion crusted fish often. Take thinly sliced onions, dredge them in flour and fry them until crisp (aka haystack onions). Let them drain then grind them in a food processor with breadcrumbs, salt & pepper. Then crust one side of the fish using the standard flour, eggwash, breadcrumb (the breadcrumbs being your onion mix). Saute on uncrusted side and finish in the oven.