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from English Toffee to Chocolate Fudge to Peanut Brittle
including profiles of well-known modern chefs like Pino Luongo
sopa apucherada
James Mielke on the life and times of the real Chef Boy-ar-dee
Thanks to them
Pierre Gagnaire: A Banquet of Nature: Cooking Art and Ideas (Pierre Gagnaire) Auvergne from English Toffee to ChocolateTake a seat at the dinner table of Pierre Gagnaire, whose eponymous Paris restaurant has held three Michelin stars since 1996, and savor the conversations from poets, jazz musicians and writers on and around 15 of the chef's signature recipes. These quick condiments, seasonings and sides are perfect for elevating any meal: add Gagnaire's bouillon "Zezette" to gnocchi or mushroom ravioli, or pop his dried spiced orange slices into a warm cider. Maybe
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