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"The first thing they say is, "The only thing you know about is fried chicken and collard greens.'"

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]
posted by magstheaxe on Dec 20, 2011 - 21 comments

The new school of fish

The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
posted by Joe Beese on Feb 4, 2011 - 47 comments

Better Than 1000 Cookbooks

Recipe Goldmine. 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]
posted by netbros on Jan 25, 2009 - 27 comments

Food

FoodCandy. A foodie hang.
posted by liam on Jul 13, 2006 - 18 comments

New York Haute Cuisine

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.
posted by watsondog on Sep 11, 2005 - 7 comments

The Great Alice Waters

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.]
posted by MiguelCardoso on Mar 21, 2004 - 25 comments

Wolfgang Puck And Celebrity Chefs

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?
posted by MiguelCardoso on Jun 28, 2003 - 36 comments

"I explain to them that they are in my restaurant. And they must have the flounder the way I make it."

"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.)
posted by PrinceValium on Apr 30, 2003 - 174 comments

The Year In Pizza.

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.
posted by jonson on Jan 6, 2003 - 34 comments

Top Secret Recipes

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?
posted by mathowie on Jun 26, 2000 - 22 comments

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