Multinational food and pharmaceutical company Podrovka is cooking its books -- literally. Its latest annual report includes a section that must be baked in the oven before it can be read.
posted on Nov 21, 2007 - View this thread

The Cooperative Extension Service, founded in 1914 in the US by the Smith-Lever Act, was established in concert with the land-grant universities to develop practical applications of agricultural research, and spread them to farmers and others throughout the country. As part of this education program, the extension programs have produced and collected an extraordinary amount of practical advice, easily accessible to the layman...
posted on Sep 18, 2007 - View this thread

"From the first day on pots and pans, I knew what I wanted. I was never cool with being small-time -- that's what got me locked up in the first place: I wanted to be the man."
In 1988 Jeff Henderson landed himself in a federal prison for dealing cocaine. In 2007 he's executive chef at Cafe Bellagio in Las Vegas. Cooked: From the Streets to the Stove, from Cocaine to Foie Gras is his story.
posted on Feb 27, 2007 - View this thread

À la carte explores French cookery in just about every angle one can imagine. Featuring an extensive list of recipes, suggested menus, and in-depth articles ranging from how to plan a meal, to what tools to use, including everything one needs to know about knives. Like Strawberries, & crêpes? Want to know more about ice creams & sorbets? Obsessive is an understatement.
posted on Nov 25, 2005 - View this thread

Food For Thought For Serious Foodies And Would-Be Pros: Egullet.com is mainly written by professional cooks for professional cooks but obsessive, perfectionist gastronomes like you and I can join in too. It's delightful and delicious; like a MetaFilter for fussy gluttons, over-curious gourmets and gastro-porn addicts. Today, celebrated chefs Dan Barber and Michael Anthony, currently wowing New Yorkers at the Blue Hill restaurant, will be answering questions from hoi-polloi such as ourselves. My question's already in...[ From the August issue of Food and Wine magazine, where Michael Anthony was interviewed as one of the best new American chefs.]
posted on Jul 25, 2002 - View this thread