Gourmet Recipes by Wolfgang Puck Featured Video Grilled Salmon with Tomato-Basil Vinaigrette Social The freshest recipes, cooking tips, and Wolfgang's whereabouts. Promotions & special offers for restaurants, catering, and products. Cooking demonstrations from Wolfgang, TV appearances and favorite videos.
Chef Yannick Alléno and His Parisian Hot Dog DESPITE having three Michelin stars at his restaurant in the Meurice hotel, Yannick Alléno considers himself a man of the people. His parents owned a modest bistro in a Paris suburb, where they served croque-monsieurs and sliced ham on buttered baguettes. “I was born behind the counter,” he said. He hates dishes that seem as if they came out of a chemistry class. Whenever he goes to New York, he eats a hot dog from a street vendor. It wasn’t much of a leap, then, for Mr. Actually it is a veau chaud (pronounced voh show) — literally hot veal — a slender nine-inch sausage made from edible bits of a cooked calf head, or tête de veau. The sausage is wrapped in a casing and boiled in a stock of carrots, leeks, onions and cloves. It is served with gribiche sauce (a vinaigrette with capers, cornichons, hard-boiled egg, herbs and mustard) squeezed from a version of the classic plastic bottle long used in American diners for mustard and ketchup. Mr. Even now, on Mr. Mr.
Cooking with Joe and Lidia Bastianich Charlie Trotter's 'Raw' Recipes Chef Charlie Trotter has created culinary magic since he was 28, and his latest cookbook shows just how much his wizardry has evolved in the kitchen. "Raw" is Trotter's ninth cookbook and, just as the title indicates, every dish in it is made with uncooked food. For those of you who want to add raw food to your repertoire, here are a few suggestions for your Christmas list: a dehydrator, a juicer and a high-speed blender. According to Trotter's cookbook, those three cooking gadgets (although not essential) "can produce utterly sublime results" when it comes to preparing raw and living foods. The definitions are a little complex but basically what one gets from eating living and raw foods are foods that have all their enzymes- substances that aid in digestion - intact. "The body cannot produce enzymes in perfect combinations to metabolize your foods as completely as the food enzymes created by nature do. The following are his recipes: Bleeding Heart Radish Ravioli With Yellow Tomato Sauce
7 Best Cupcake Recipes … Ladies, you don't know how much I love cupcakes, or how much time I spend collecting the very best cupcake recipes I can find. The BH and I dream of opening up a bakery someday when we're fabulously rich, and while we don't want to focus exclusively on cupcakes, these tasty little treats will figure big into the menu. Cupcakes are getting so popular that there are now tons of wicked amazing recipes, and the best part is, no matter how complicated they are, they're still relatively easy to make! I found a fantastic resource for the best cupcake recipes ever, and want to share some of my favorites with you! 1. Can you say s'more? 2. I love maple flavor, and it seems to me that, even with the frosting factor, this cupcake would make a delicious kind of breakfast treat. 3. I love banana and banana flavoring, so this was a must-try for me. 4. Red velvet is one of my favorite flavors, so although it's a pretty standard cupcake now, I still had to include it. 5. 6. 7.
Foodie Fatale — Eating With a Passion My Homemade Food Recipes & Tips @EnjoyYourCooking.com Les Cuisines de Garance Cocoa Butter Contact Us Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+ Find us on Google+ Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use. References cited may include a link to purchase the referenced book on Amazon.com. This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com. A baking resource on the Internet since 1997 Copyright 1997 to 2014 iFood Media LLC
Cooking Korean food with Maangchi Jiro Dreams of Sushi | Influence Film Club Jiro’s Student Does His Master Proud Daisuke Nakazawa, one of the chefs featured in JIRO DREAMS OF SUSHI, now has his own restaurant, Sushi Nakazawa in New York. New York Times food critic Pete Wells gave it four stars and declared it the best restaurant of 2013. Read Wells’ review here. The History of Sushi “As with many ancient foods, the history of sushi is surrounded by legends and folklore. Learn more from The History Kitchen. Eater interview with Director David Gelb David Gelb talks about how the project came about, his relationships with subjects Jiro Ono and Yoshikazu, and how the human element — the story — makes the film something more than just a piece of food porn. Find the interview on Eater. Interview Magazine: David Gelb’s Tokyo Story “The first few days, I didn’t even bring a camera. Gelb discusses his unusual subject, how to make a film mouthwatering, and whether, after spending months with Jiro Ono, he’s been ruined for American sushi.