April 2013
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from "New Yorker" - The Saucier
One of the things that anyone who has ever taken a hand to sauce- makíng wants to watch ‘1s someone who really knows how to make a sauce bear- naise, the classic French sauce of butter and white wine and tarragon and eggs. It is the perfect embodiment of all that French cooking can be-not the bang- ing together of opposites, as in Asian sweet-and-sour cooking, but the unificatíon
of seeming...
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March 2013
21 posts
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Ideas in Food →
I know you shouldn’t judge a book by its cover, but- This looks awesome!
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“In order to make delicious food, you must eat delicious food.”
– Sushi Chef Jiro (via urbancookery)
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"Bulletproof Beurre Monte" →
(From Ideas in Food)
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Jiro Dreams Of Sushi
About the world’s first 3-star sushi restaurant.
http://www.imdb.com/title/tt1772925/
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40 Foodies under 40 in Western Canda →
Including Edmonton’s Blair Lebsack (of “Rge Road,”) “Staff Meal,” “Duchess Bake Shop,” and “Three Boars”
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Useful Meat-Doneness Chart →
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Ideas in Food- Smoked Coriander →
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250 Posts!
Thanks to everyone who’s followed the blog and supported me up to this point. Here’s to another 250!
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http://www.youtube.com/playlist?list=PLzkQfVIJun2Ie... →
New Bourdain show featuring David Chang
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Watchmomofuku:
we’re honored to be included on bon appétit’s list of the 20 most important restaurants in america. check out their video of our NYC restaurants and stoic chef de cuisines. thanks again to bon appétit, our friends + family, and the momofuku patron saint, john mcenroe.
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““At the time I thought that you graduate culinary school and you’re...”
February 2013
33 posts
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“And it’s information that the chef of the bistro on the corner can use, to...”
– Wylie Dufresne on the science of cooking, also known as “Molecular Gastronomy”
“It doesn’t make sense to have a little spoon of caviar, it makes sense...”
– Hugue Dufour of “M Wells” diner
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Edmonton's Newest Independent Restaurant- Bistro... →
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Toronto's vegan dog owners feeding pets veggies,... →
not sure what to say about this…
“I mean, What are these restaurants for? They’re for the customers. But the...”
– Jeremy King, who has never won a star. He has a great point.
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An album of beautiful dessert photos from Araxi →
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your-nibs asked: ahhh where was your tumblr six months ago when i was looking for exactly this kind of blog! i love it, it's gorgeous - even though it's making me want to go back into the industry, lol
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Dessert at Araxi →
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Anonymous asked: Why would you compare vivo to corso 32. They are 2 different styles of restaurants. Both are very good in there own right but different styles. You should be more open minded when it comes to food maybe read a book of the different regions and style of cooking that they do.
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