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Thread Starter 
Here are the latest articles and book reviews at www.ChefTalk.com. Some of the book reviews are written by people in are very own community (Chrose, Pete, Mark V, Botanique, and some of Jim's students). Hope you enjoy and, if you have comments criticisms or anything you would like to tell us please send us a note Contact ChefTalk.Com.


FEATURED ARTICLES

Employee Background Checks
Knowing who is producing those tasty meals is just as important as anything else a restaurant, and their manager, does. Employment Screening and Background Investigations is a vital new step in the hiring process that restaurants, cafes and culinary colleges have been advancing to.
http://www.cheftalk.com/content/disp...ticleid=201%20

Custard's Last Stand
(By Mark V)
Find out why your custards aren't setting...
http://www.cheftalk.com/content/disp...?articleid=200


Of Barley and Hops (by Pete!)
Beer is often taken for granted. It is the everyman's beverage, while wine is noble, but beer has a wonderful complexity.
http://www.cheftalk.com/content/disp...?articleid=199

Grape Season
Grapes are the oldest fruit known to man...
http://www.cheftalk.com/content/disp...?articleid=202

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FEATURED BOOK REVIEWS

Roy's Fish & Seafood, Recipes from the Pacific Rim
By: Roy Yamaguchi with John
Harrison
http://www.cheftalk.com/content/disp...=115&type=book


Build A Better Burger: Celebrating Sutter Home's Annual Search for America's Best Burgers

By: James McNair, Noel Barnhurst (Photographer)
http://www.cheftalk.com/content/disp...=118&type=book


Semi-Homemade Cooking 2 (Reviewed by Botanique)
By: Sandra Lee, Tyler Florence, Jan Miller (Editor)
http://www.cheftalk.com/content/disp...=116&type=book


Chocolate: The Sweet History
(Reviewed by Chrose)
By: Beth Kimmerle
http://www.cheftalk.com/content/disp...=117&type=book

North Atlantic Seafood: A Comprehensive Guide With Recipes (Reviewed by Pete)
By: Alan Davidson
http://www.cheftalk.com/content/disp...=108&type=book
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply