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 made the Browned butter recipe, the Honey Madeleines recipe, and the Dark Rum Financiers recipe. They all turned out wonderful - even for a first time French baker like me. A few more details...
This beautiful cookbook is divided into two main sections: The Savories and The Sweets. With such a great selection of recipes in this book everyone should be able to find something that awakens...
As a former chef, I am always interested in reading “behind the scenes” books about the restaurant world so I was excited to receive Scott Haas’s new book, “Back of the House: The Secret Life of...
Come in, We’re Closed
Christine Carroll & Jody Eddy
Reviewed by Jim Berman
There are few cooks, if any, which do not tire of the food served in their own places. For one reason...
Do you have specific questions you want me to pass on? I mean, killing and splitting the eel is basically normal practice. Him cutting backwards to produce a special texture, well, I asked him about that and he refused to comment in detail. But if you have something particular....
Thanks for that OP. However, you could have told me the clip you linked to had no knifeskills in it whatsoever and thereby saved me wasting 8 minutes of my life....
Indianwells, if you aren't going to be preparing pike conger eel (Jap. hamo) from live, you aren't going to learn much about knife skills from this anyway. And then you have to have the special hamo knives to do it. But the whole episode is up at YouTube somewhere: search for Tanigawa Yoshimi, the challenger.