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...
Hello Karen, and welcome to Chef Talk. You've come to the right place, as you'll find others here who've made the same leap and lived to tell the tale. We have years of discussions hear, so it's profitable to use the search tool to look at earlier conversations about how others met challenges and found success. There's a professional catering forum, too, with plenty to read and people to advise you.
Best of luck in your new venture! We look forward to your participation here.
Regards,
Mezzaluna
Moderator Emerita, Welcome Forum ***It is better to ask forgiveness than beg permission.***