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...
in a culinary rut, i feel like work has become stale all my knowladge is dead and gone i thought my transfer was going to be ok. i didnt know it would kill my motivation. any help on how i can get out of this?
If you're in a "culinary rut" my best suggestion is to find something that used to make you passionate and do it over again, find that one recipe that you've always enjoyed making, or that one cooking technique that brings you back to it all.
:chef tux
"Mother Nature is the true artist, the Chef is merely the technician"