I have been cooking professionally for about 8 years. As a chef, I try to adhere to only a couple of rules. Locally sourcing all ingredients(excluding wines, cheeses, and chocolate) and a continual willingness to learn. Aside from that, food is my playground, and its the biggest i've ever seen.
Profile: EJ
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About me
Favorite books
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Culinary Artistry
by Andrew Dornenburg, Karen Page, James Peterson |
$29.95
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The Silver Spoon
by Phaidon Press |
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The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
by Anthony Bourdain |
Articles
CSA's, anybody ever heard of 'em? CSA stands for Community Supported Agriculture an idea that was brought to fruition by farmers back in the late eighties. The idea behind the CSA is to cut out the "middleman" a.k.a.-grocery stores, long travel, and pesticide laden foods. The way they work is similar to your local farmers market, except that you dont pick the produce(sounds kind of weird right?). A co-op of local organic farms puts together a box of combined produce from thei...
For any cook/chef that wants a detailed exceptionally brilliant reference on food combination, seasonal ingredients, philosophy of cuisine and a new kitchen companion, this book fits the bill. I love this book so much I have two copies, plus, I have bought the book for other people as a gift. I have seen some greatly celebrated chefs use this book as a daily reference. If you are considering buying this book, stop, and just get it. Trust me, its worth it.
In the last year, I have sampled not hundreds, but thousands of beers. Mind you, this does not make
me an afficianado, nor a critic, I have only been enabled to better serve my taste buds when standing in front of the beer cooler.
Recently, I fell in love with Dogfish Head Brewery, a micro-brewery in Delaware. They make extremely well balanced beers of all shapes/sizes/strenghts/styles. They even have 3 different types/strengths of IPA! One of their most impressive beers I have tasted to dat...
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