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Food Arts

post #1 of 11
11/4/00 at 1:37pm
Thread Starter 
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
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #2 of 11
11/5/00 at 2:19pm
I would love to subscribe to this magazine. Can you please give me an 800 number.
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post #3 of 11
11/5/00 at 2:51pm
Thread Starter 
M.Shanken communications inc.
212-684-4224
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #4 of 11
11/5/00 at 2:54pm
Food Arts order form and 1-800 number can be found here:
http://www.winespectator.com/Wine/Sp...foodorder.html
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post #5 of 11
11/5/00 at 2:55pm
Food Arts Subscriptions

1-800-848-7113
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post #6 of 11
11/6/00 at 8:21pm
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.
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post #7 of 11
11/9/00 at 6:58am
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
cooking with all your senses.....
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post #8 of 11
11/15/00 at 7:07pm
"Processed cheese food!"
Michael
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post #9 of 11
11/16/00 at 5:57am
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.
cooking with all your senses.....
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post #10 of 11
11/16/00 at 2:31pm
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.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #11 of 11
11/17/00 at 6:20am
Ok CChiu is there a site we can register our displeasure with the upcoming cheese regs?
TIA
cooking with all your senses.....
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