Extractions: You are here main resources Agriculture Beverages ... Adventures in Hospitality Careers :Your on-line resource for jobs in the Hospitality Industry. The Art Institute Online: www.aionline.edu or call 877-872-8869. Baking Schools: California Culinary Academy : Get information on the Academy's educational programs along with recipes, cooking tips, and chef profiles. Or, browse the store for cookbooks, chef's apparel and equipment, videotapes and more. Canadian Personal Chef Alliance : The Home For Personal Chefs. Catering equipment for the UK professional : Kitchen equipment, Catering supplies, Professional catering Culinary Directory ChefDesk : Featuring an exclusive line of kitchen management products. ChefNet Chef Schools An independent resource for culinary school students to research and compare the world of Culinary Institutes and Cooking Schools ChefsEmployment.com
Forward Newspaper Online: Log In To The Forward She has interviewed celebrities about their favorite kosher foods. Huriash scolumns have dealt with kosher lunches for school, kosher summer camp http://www.forward.com/articles/1978
Extractions: Home Contact ... Our History IN THIS WEEK'S ISSUE What Melting Pot? by Ilan Stavans Illuminating the Big Screen by Saul Austerlitz An Author's Story, Fleshed Out in Flesh by Joshua Cohen Imagining Life as A Black Woman In the Bible by Ariella Cohen PORTION: In Praise of Dissembling by David Curzon IN THIS WEEK'S ISSUE Bush Seeks Ways To Help Sharon Beat Netanyahu by Ori Nir Palestinians Destroy Synagogues in Gaza by Guy Leshem Charities Mull How To Divide Donations Among Jewish, Gentile Katrina Victims by Forward Staff Pols Split on Probe of Response to Storm by E.J. KESSLER
Tropical Life : Food -- Herald.com food 101 Longtime South Florida cooking teacher Carole Kotkin manages the Ocean Linda Bladholm is author of The Herald s Fork on the Road column writes http://www.miami.com/mld/miamiherald/living/food/
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Forum Longtime South Florida cooking teacher Carole Kotkin manages the Ocean Reef Club My column is about food techniques. I will be glad to answer any http://www.miami.com/mld/miamiherald/entertainment/dining/qa_forum.htm
Extractions: Carole Kotkin Longtime South Florida cooking teacher Carole Kotkin manages the Ocean Reef Club Cooking School. She is the food editor of Wine News magazine and the co-author of "Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere" (Henry Holt, 1998). Carole compiled the first Zagat guide to South Florida restaurants and was the founding co-chair of the American Institute of Wine and Food's South Florida chapter. Miami has been her home for more than 40 years.
JS Online: Food And Cooking A reader recipe request and exchange column. Recipes have been tested. More food and cooking stories Weekly food and dining newsletter http://www.jsonline.com/food/
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Wine News Columnists Her gastrotravel column, Kitsch n, appears on the literary site, food EditorCarole Kotkin is an accomplished chef, cooking teacher and author. http://www.thewinenews.com/writers.asp
Extractions: Back to Top Books Editor Claudia Conlon is also a freelance publicist and writer who spends her winters and summers in South Lake Tahoe, California, and other seasons in Fair Harbor, Fire Island, New York. She has been interested in wine since 1974, when she lived in Paris. Returning to the U.S. in 1978, she subsequently worked as a Broadway press agent, a Napa Valley winery public relations manager for Sterling Vineyards, and, more recently, as an arts commissioner for California's smallest county, Alpine. She has been critiquing wine books and cookbooks for Wine News since 2000. Back to Top Contributing Editor Jeff Cox is also senior editor at Global Vintage Quarterly Back to Top Senior Editor Lyn Farmer is a highly regarded authority on wine and spirits with an expertise in Champagne and dessert wines. He was honored with the prestigious James Beard Foundation Award for best wine writing of the year in 2003 and was nominated a second time for the award in 2004. He is also a member of the magazine's BuyLine tasting panel. Additionally, he is senior restaurant critic for the South Florida Sun-Sentinel newspaper, and executive director of the Miami Wine and Food Festival, which has raised millions for South Florida charities.
Extractions: Use the pulldown menus to visit other Food Central sections: Recipes Today Recipe Swap Resources Additives Alcohol Beer Beverages Coffee Dairy Fat Fruit Grains Herbs Italian Meat Organic Seafood Snacks Southern Sweets Tea Veggies Vitamins Restaurants Atlanta Baltimore Boston Chicago Dallas Denver Detroit Fort Worth Houston Las Vegas Los Angeles Miami Minneapolis New Orleans NYC Orlando Philly Phoenix Pittsburgh Salt Lake San Antonio San Diego San Fran Seattle St. Louis Wash, D.C. Amsterdam Athens Bangkok Beijing Berlin Brussels Cairo Copenhagen Dublin Florence Frankfurt Hong Kong London Madrid Mex City Montreal Moscow Munich Nairobi Paris Prague Rio Rome Singapore St. Pburg. Sydney Tokyo Toronto Vienna Zurich May 24, 1999
News Record Weekender In The Kitchen It s hard to believe that I have been writing this food column for going on 20 Statistics seem to show that fewer and fewer people are cooking at home http://www.gatewaynewspapers.com/newsrecordweekender/inthekitchen/46523/
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Mark Vogel's Weekly Column - Food For Thought food Reference food for Thought, by Mark Vogel - culinary and cooking history,trivia, recipes; cooking schools, culinary tours, fresh flowers, http://www.foodreference.com/html/markvogelweeklycolumn.html
Extractions: Archive of other articles by Mark Vogel I Left My Heart in San Francisco I recently took a trip to San Francisco where I proposed to my girlfriend on a beach near the entrance to San Francisco Bay. The sound of the ocean, the panoramic view, and the Golden Gate looming over the eastern horizon made for a sublimely romantic interlude; a memory that I will cherish forever. The second best thing about San Francisco was the food and wine. Naturally as a chef, wherever I vacation, seeking out the local delicacies is always in the forefront of my itinerary. Given that this was my pre-honeymoon, I was in an even greater celebratory mood. Nothing was to be spared on my extravaganza of gastronomic rejoicing. Here are some of the delights that we enjoyed that San Francisco is famous for. Fishermans Wharf may be a tourist trap but it tenders one of the jewels of the Pacific: Dungeness crab. Dungeness crab is found on the Pacific coast from Alaska to Mexico. Averaging one to four pounds they are considerably larger than the eastern Blue Crab. This means more meat for your efforts and in my opinion, better tasting meat at that. Moreover, they are served already cracked. Less work, more meat. It doesnt get any better than that. Try them chilled with cocktail sauce and lemon.
Extractions: During his career to date, Robert has had the pleasure of working with some of the worlds greatest Chefs such as Michel and Albert Roux, Wolfgang Puck, Graham Kerr, Charlie Trotter, Craig Shelton, Scott Martin Cutaneo, Jean Joho, Roy Yamaguchi, Eric Blauberg and Michel Richard, David Burke, Marcus Samuelson, Jose Guiterrez and Roberta Donna to name but a few.
TCPalm: Food & Dining Restaurant review South Beach Grille in Vero Beach offers good food, bland decor Restaurant review Wahoo s in Stuart Aileen Schulz s cooking column http://www.tcpalm.com/tcp/food_and_dining/
Extractions: If imaginative cooking for one seems like a lot of trouble to go to just for yourself, consider some of these shortcuts I've come up with. They'll bring back the taste in no time. In past columns I've mentioned how I like shrimp Alfredo or shrimp in a cheese sauce served over cooked, fresh linguine. Sometimes I serve the cheese sauce over cooked rice, even baked pineapple.
Login Here is the recommended total cooking time for stirfry vegetables Recipes forthis column do not have to be originals. Comments Trackbacks http://www.tcpalm.com/tcp/food_and_dining/article/0,,TCP_1088_3924135,00.html
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Extractions: Drying foods when they are in season is nothing new. Drying, using techniques passed from generation to generation, is probably the oldest method of food preservation. Drying as a way of preserving foods is more economical than canning or freezing, saves space, and provides more nutrition. You don't need canning jars and there aren't utility bills all winter for running a freezer. Compared to canned and frozen foods, dried foods are lightweight and condensed, so they take up a fraction of the space. Drying foods at low temperatures is a more nutritional form of preservation because precious digestive enzymes are left intact and the lower heat destroys fewer vitamins. The loss of nutritive value during drying is small in comparison to the loss during cooking. If you buy the right dehydrator, it easily pays for itself during the first season you use it. And since dried foods become naturally sweeter as they dry, they serve as a good "sweet tooth" replacement for sugary, unhealthy foods. Will your own dried foods be as good as those dried commercially? Emphatically, yes! You have the advantage of using tree-ripened fruit and just-picked, fresh vegetables from your own garden, roadside stands or local farmers' markets. Even if you don't plant a garden, you can realize a savings in your food budget by avoiding waste. Most leftovers can be chopped and then tossed into a handy kitchen counter dryer and enjoyed another time, months later. Bananas flecked with brown can be peeled and placed whole on a rack for a chewy, long-lasting banana "candy-bar" high in potassium. If you have gourmet friends who love to cook, fill small jars with dried herbs or flower blossoms from your own garden for a potpourri. Create a label, tied on with ribbon or raffia, for gift giving.
Welcome To Chef Patrick Mould's Louisiana School Of Cooking A column on turkey frying will be distributed to 10000 newspapers nationwide . Others included cooking school in Italy and France. food Network s food http://www.louisianaschoolofcooking.com/about.html
Extractions: Chef Patrick Mould is an award-winning chef, cookbook author, television personality and a leading authority on Cajun and Creole cuisine and now he will share with you some of his culinary secrets at his Louisiana School of Cooking. It is located on Main St. in the picturesque town of St Martinville, the birthplace of the Cajun Nation. EDUCATION: Executive Chef Café Vermilionville 1982-1986 Responsible for all aspects of the foodservice operations including staff supervision, food cost, recipe and menu development. Executive Chef Charley G's 1987-1991 Responsible for all aspects of the foodservice operations including staff supervision, food cost, recipe and menu development. Also responsible for developing new menu items not normally seen on restaurant menus in the Lafayette Market. Smoked Duck and Andouille, Blue Point Crab Cakes and Southern Hardwood Grilled Seafood were recipes developed during this period. These dishes are now mainstays on menus across Louisiana. Chef Owner Hub City Diner 1991-1993 Charlie Goodson the owner of Charley G's and I created an authentic 1950's style diner that served dishes reflective of the period. I was responsible for the day to day operations on all levels from the front of the house to the back of the house.
Chicago Tribune | News Releases Leah Eskin also to pen weekly food column for Chicago Tribune Magazine Daley will cover chefs and food personalities, cooking techniques and trends. http://about.chicagotribune.com/newsreleases/40506.htm
Extractions: Leah Eskin also to pen weekly food column for Chicago Tribune Magazine CHICAGO, May 6, 2004 Trying to keep up with the latest trends in food and wine just got a little easier. The Chicago Tribune has named Bill Daley chief food and wine reporter for the newspaper, filling the position vacated by the Tribunes esteemed veteran food and wine expert William Rice, who spent nearly 20 years at the newspaper before retiring in December 2003. Daleys writing has already begun to appear in the paper and his new wine column will bow in the June 16 Good Eating section. In tackling the food and wine beat, Daley will cover chefs and food personalities, cooking techniques and trends. Daley spent 13 years at the Hartford Courant, most recently as restaurant reviewer, as well as food writer for the San Francisco Chronicle. He has been recognized twice for restaurant criticism by the Association of Food Journalists and has served as that organizations president from 2002-2004. Chicago Tribune Magazine columnist Leah Eskin will debut as the magazines food columnist May 9. Her weekly column will be called Home on the Range. It takes a personal approach to food writing, covering such topics as cooking for a new mom, the illicit pleasures of the midnight snack, and how (not) to host a disastrous dinner party. The column will also peek inside some of the citys most alluring kitchens, offering insight into mastering the art of the cupcake and other life lessons. Recipes included.
Pasadena Star-News - ENTFood requires no baking and many also require no cooking simply going . the Best Alfresco Foods, by Robin VitettaMiller (Clarkson Potter; $14.95). http://u.pasadenastarnews.com/food
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NEWS cooking ideas , NAPSA, (10000 US newspapers), The kitchen can be a great place for New food column seeks to answer readers questions, The Free http://www.baking911.com/b911/news.htm
Extractions: Cooking Light Magazine , April, 2005, page 162, circulation 11 million subscribers (Other websites: foodnetwork.com allrecipes.com , foodsubs.com, cookinglight.com) Los Angeles Times Review Special Christmas Section (12-16-01) by Carla Williams: baking911.com (is) filled with good information and is easy to use. It (has) solid baking information along with 4 other sites: General Mills, Land O'Lakes, Nestle and Pillsbury.
Cooking 101 cooking 101, basic cooking instruction, skills techniques, videos. Why learnat all, you may ask, when food manufacturers are so busy cranking out home http://www.azcentral.com/home/food/cooking101/
Extractions: That 300-pound cigarette lighter in your kitchen? It's a stove! We know people who have burned water, but help is on the way. You can learn to cook. The food! section is going to teach you how. We know this is ambitious, even audacious. We know many of you already are fine cooks. Great! We need your help, too. Keep reading. Welcome to Cooking 101, our week-by-week learn-to-cook series. If you keep up with us, by Memorial Day, you'll be sauteing and stir-frying and maybe even making pie crust. Or not. You get to decide what parts you want to learn. Why learn at all, you may ask, when food manufacturers are so busy cranking out home meal replacements? Cooking is a life skill. In the not-so-distant past, mothers taught their daughters - and sons - how to cook. Home economics classes filled in the gaps. With both parents in the work force for two generations now, and cutbacks in the schools, these traditional teachers has been blown out of the boiling water. After living on Jack-In-The-Box and takeout and eating in restaurants, many 30-somethings we know have realized they want to learn this skill. They need to feed their kids. They want to entertain. Teens and 20-somethings are contrary enough to want to buck a trend.
Azcentral.com Food Home - Recipes Browse hundreds of helpful recipes recently featured in the food Drink section Watch these videos to help sharpen your cooking skills with help from http://www.azcentral.com/home/recipes/recipeindex.html
About Sam Gugino In 1988, I was named food editor of the San Jose Mercury News in San Jose, CA,where my columns were voted best among all major newspapers by the http://www.samcooks.com/about.htm
Extractions: ABOUT SAM The kitchen was the focal point of my upbringing in our Italian-American family in Buffalo, New York. It was no accident that people had to pass through the kitchen on their way to the rest of the house. My mother, Anna Gugino, wouldn't let you leave without having something to eat, even if it was just coffee and some of her Sicilian cucciddati cookies. Conversations invariably led to talk about food. For as long as I can remember, I have been interested in Mom's cooking. As a kid, I'd accompany her on trips to the supermarket where I learned how to be a smart shopper. And, of course, I'd watch her cook. I think the first inkling I had that I wanted a career in food was when I successfully duplicated Mom's famous Sunday spaghetti dinner during my senior year in college-on my first try! After being the chef and manager of two critically acclaimed restaurants in Philadelphia, and stints as a hotel food and beverage director and hospital food service administrator, I became restaurant critic at the Philadelphia Daily News in 1986. It's been great fun writing about food, and a damn site easier than standing in front of a stove for 12 hours a day. In 1988, I was named food editor of the San Jose Mercury News in San Jose, CA, where my columns were voted best among all major newspapers by the Association of Food Journalists. While in San Jose, I was a frequent guest host on radio, first on Narsai David's food show on KCBS-AM and later on "In the Kitchen with Harvey" on KNBR-AM in San Francisco.
