Black Chefs' Struggle For The Top
With the restaurant industry booming and chefs becoming celebrities and wealthy entrepreneurs, few blacks are sharing in that success, and as young black men and women enter the profession they are finding few mentors or peers. [more inside]
There are thousands of great recipes, but what makes this site special are the hundreds of recipes from popular restaurants
everywhere. Many are "copycat" recipes and many are the originals shared by the chefs themselves. From Ruth's Chris
recipes to Taco Bell
, you'll be able to easily make it at home. [more inside]
The Epicurean online.
Charles Ranhofer's 1893 book The Epicurean
is available online from the Michigan State University Library
and the Museum
as part of their Feeding America
digital project. Ranhofer was the head chef at Delmonico's Restaurant
from 1862 to 1894; he popularized the Escoffier version of French cooking to America, modifying it to take advantage of American foods such as turkey, squash, corn, and Pacific salmon. Besides thousands of recipes, The Epicurean
discusses table settings, menus, various methods of presentation, and kitchen management. The book may be downloaded as a PDF in two parts
Go Ask Alice When She's Ten Feet Tall:
Alice Waters's extraordinary influence
on the way we shop, cook and eat
makes her one of the great American heroes
(and European too, check out the Larousse Gastronomique
), mostly to those of us who have never been (and will never be) lucky enought to eat at Chez Panisse. [More inside.
Just Because They're Celebrity Chefs Doesn't Mean They Aren't Damn Fine Cooks:
We're all supposed to yawn when it comes to TV Chefs
, but that's just as silly as ignoring a writer or an actress because they're famous. Wolfgang Puck's website
, for instance, is generously full of the most enticing recipes. On another note, my favourite TV chef, Rick Stein
, has online a superb list of UK suppliers
. Do you know of any other cuisine auteurs
on the Web who are as generous with their savvy? Which chef wouldn't you mind having as your own private cook?
"I explain to them that they are in my restaurant. And they must have the flounder the way I make it."
One of Washington's top chefs draws the line with picky diners. Welcome rebellion or self-important rant? Discuss.(This is a Washington Post "Live Online" chat. The chef's letter is the first entry; scroll down further for reactions on both sides.)
The Year In Pizza
is a review of the happenings in one of the worst years ever for the pizza industry; what's touching, and quirky about this corporate industry wrap up is the inclusion of brief memorials for pizza murder victims, those workers slain by hungry robbers for whatever little cash they had on them. It's hard to imagine a "year in printing & bindery" review listing all the victims of industrial press manglings.
Top Secret Recipes
is a site that aims to reveal the secrets of almost any popular restaurant's items. They have McDonalds Shakes
, Orange Julius
, Hot Dog on a Stick
(complete with video), and Girl Scout Cookie Thin Mints
. Oh my god, they actually reverse-engineered McDonalds' Secret Sauce
. Be careful with the knowledge of that last one, you could be killed just for possessing it. If food is considered a restaurant's intellectual property, how does this site continue without being sued silly?