May The Stars Light Your Way
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I found ROASTING IN HELL’S KITCHEN: TEMPER TANTRUMS, F WORDS, AND THE PURSUIT OF PERFECTION while looking for HUMBLE PIE, also by Gordon Ramsay. I believe that the two books are very close if not identical, just named differently for different countries. Ramsay’s book seems like a…
Sometime between noon and 2:00pm today, my site received its 100,000th visitor. It’s pretty exciting that this little blog has been visited by that many individuals. Thanks, and keep coming back!
This evening, the members of the Happy Mouth Supper Club met at Jay’s selection — the Brown Dog Cafe in Blue Ash (a suburb of Cincinnati). I’d previously worked at an event with Chef Shawn McCoy but had not had the chance to eat at the…
                     -= Exported from BigOven =-          Asparagus and Mushroom Salad with Shaved Parmesan Recipe By: From THE BEST OF GOURMET, 1996. Page 190. Serving Size: 8 Cuisine: Main Ingredient: Categories: Gourmet Magazine, Easy, Sauces, Salads -= Ingredients =- 1 pound Asparagus Medium To Thick…
                     -= Exported from BigOven =-                      Porcini Mushroom Tartlets Serve with frisee & herb salad. Recipe By: Serving Size: 4 Cuisine: Main Ingredient: Categories: Food & Wine Magazine, Appetizers -= Ingredients =- 1 cup Walnuts 10 ounces Puff Pastry Dough All-Butter ; Thawed &…
From this page comes this Tuesday’s question…Â What are 10Â things I like to do when I’m alone? In no particular order… Cook! I love to cook for/with people, but I also enjoy cooking by/for myself. Sing along to music Read. I dream of lounging in a…
In Letters to a Young Chef, Daniel Boulud, cookbook author, chef, and owner of Daniel, Café Boulud, and DB Bistro Moderne in New York City, briefly covers what he believes are the most important building blocks to becoming a great chef. I bought this book…