Nella Cucina and the Modern Culinary Academy present: The Professional Series: Molecular Cuisine Workshops Nella Cucina is pleased to announce its collaboration with chef John Placko, Culinary Director, Modern Culinary Academy...
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I would say is that ‘On Food and Cooking’ is a book that’s meant to be read in an armchair, and maybe for half an hour at a time. But ‘Keys to Good Cooking’ is meant to be read in the kitchen, standing up and only a paragraph at a time to answer very specific questions as you’re cooking, or are getting prepared to cook.
Read MoreBy Jamie Drummond This week I speak with acclaimed Icelandic Chef Thor Eggertson of Orange Restaurant, Reykjavik. Chef Thor was in town to cook a special Taste Of Iceland menu at The Drake Hotel. Good Food Revolution caught up...
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Toronto Chef Claudio Aprile is a hard man to track down these days. With Colborne Lane still...
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