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Welcome to ChefTalk  

post #1 of 2
Thread Starter 
Andrew and Karen I wanted to personally welcome you and say thanks for spending time with ChefTalk.com this week.
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)
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)
post #2 of 2

It's our pleasure to join you for this week's Open Forum!

Hi Nicko,

Many thanks for the warm welcome to this week's Open Forum!

We're delighted to join you for the next few days to address questions from ChefTalk readers about our latest book WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers (Oct. 2006) and/or any of our previous books:

- BECOMING A CHEF (1995; 2nd ed. 2003)
- CULINARY ARTISTRY (1996)
- DINING OUT (1998)
- CHEF'S NIGHT OUT (2001)
- THE NEW AMERICAN CHEF (2003)

We're even happy to touch on our next book-in-progress on the subject of culinary composition and flavor compatibility, which aims to pick up where our book CULINARY ARTISTRY left off.

We invite everyone to drop by our Web site this week at becomingachef.com, the home of our "Top 10 Food Blog" (according to The New York Times Company's GourmetFood.About.coom), and to sign up for our complimentary e-newsletter (by emailing your address to CookbookRave@aol.com), which goes out to 20,000+ readers.

Looking forward to learning what's on ChefTalk readers' minds as we start the year 2007!

All best wishes,
Karen & Andrew
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