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ChefTalk.com › Nicko › Reviews by Nicko

Reviews by: Nicko

One Day Bread class is a blast

Posted

Pros: Learn a large variety of breads, In Paris, prices are reasonable

Cons: Can't really think of any

Back in 2009 my wife and I took a trip to Paris and I thought it would be a lot of fun to go to the Le Cordon Bleu in Paris and take a one day bread making class. Le Cordon Blue Paris actually offers a number of 1-3 day classes for those looking for a fun culinary adventure while in the great city of Paris. The classes are taught in French but an English translator is present and literally translates the entire class. I was curious about this and the interpreter explained to me that even their regular programs are all translated into English due to the many students from all over the world who attend the school.    The cost at the time was 180 euros which is about $250.00 US...
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An excellent tour of the cuisine and people of Greece

Posted

Pros: historical reference, understanding of local products and producers, unique recipes

Cons: no resource guide and certain ingredients are difficult to find.

While Greece may be struggling financially, one part of the country that will remain forever strong is its fascinating cuisine. Although many people don’t realize this, Greek cooking is incredibly diverse and so much more than the ubiquitous dishes such as gyros, moussaka, and roast lamb.  If you have never had the pleasure of travelling through Greece and enjoying the people and the food then let “The Country Cooking of Greece” be your guide.   Chronicle books have put together “The Country Cooking of….” series which currently includes Ireland, Italy, France, and Greece. While the Irish and Italian books were authored by Coleman Andrews (co-founder of Saveur magazine)...
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A Beautiful CookBook

Posted

Pros: Amazing photography, authentic recipes, history and holidays of Greece

Cons: Not many. Would love to see photos of techniques not just finished products.

  “Food From Many Greek Kitchens” by Tessa Kiros has to be one of the most beautiful cookbooks I have had the pleasure of reading and using. Not only are the recipes authentic the photos that accompany them are absolutely amazing and help set the context for the food. As you cook your way through the recipes it is easy to feel like you are making your way through many different homes in Greece.   The book begins with a brief introduction to the Greek alphabet which was difficult to understand the relevance. While it was thoughtful to include it did not lend anything useful to the book. It also includes in the beginning chapters a rudimentary glossary which while more...
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New Steel Makes Light Work

Posted

Pros: sharp durable blade, light, beautiful handle

Cons: price

  The latest line from our friends at New West Knife works is the upgraded fusion wood “2.0” line. The “fusion wood” line has always distinguished itself from other knifes by the beautifully crafted handles (multiple colors of layered veneer) and well crafted blades. New West’s fusion wood knives have always stood out not just as great pieces of cutlery but as works of art that look as great as they perform.    ChefTalk received three knives (The 9 , The 8 both 2.0 versions as well) and of the three this knife was a Santoku style. Santoku originates from Japan and is generally considered an all purpose kitchen knife. A Santoku makes sense for just about any...
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Fantastic everyday utility knife

Posted

Pros: Good steel, compact and easy to use

Cons: Non

    Often as a cook you get comfortable with a certain set of knives and don’t always venture outside of that depending on what type of cooking or work you do with food.  My gear was pretty standard, a 10 inch chef knife, paring knife, boning knife and a slicer made my kit.  It wasn’t until I had to cut large amounts of fruits for banquet displays that I added a serrated bread knife to my kit.   Peeling the skin of fruit is easiest with a high quality serrated blade. Of course slicing through bread or pastries is what a serrated knife was intended for and makes those everyday tasks much easier. My choice was always for a standard bread knife length 8-9...
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Great bread machine book

Posted

Pros: Many styles of breads and other preparations (jams, pasta etc)

Cons: Book was not tested with the Zojirushi dual paddle bread maker.

  Beth Hensperger's book is an excellent book to help you go beyond the basic recipe booklet that ships with every bread maker. In theory a bread machine is supposed to make your life easier and it does, but there is a learning curve.   While I have tried numerous recipes from Beth's book I found myself just sticking to a few basic ones (white, whole wheat, pizza dough, etc) because they required the least amount of time and ingredients. Some of the recipes don't always make sense to me mostly because there are numerous steps that require time and if you are going to go to that much trouble it seems to defeat the point of using a bread machine. Basically you are just...
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ChefTalk.com › Nicko › Reviews by Nicko