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...
Acutally, because the blade is made of bi-metal. The body is made of steel which is stiff but flexible and the edge is steel tempered to be extremely hard to hold an sharp edge.
I was playing with it yesterday. I was able to slice pork chop paper thin accross the grain.
If sawblade knives were good, you'd see a lot more of them. They're certainly inexpensive enough to make. FWIW, very few cuts of pork chops have a grain.