“It is not enough to know the principles, one needs to know how to manipulate.” – Michael Faraday This is the man, the founder of Molecular Gastronomy. Along with fellow colleagues, he defined the science behind cooking. His prose is simple and unabashed. On topics like making stock, to tenderness and juiciness, to how salt … Continue Reading →
Monthly Archives: August 2010
A little bit of Julia Child magic
This is an older clip of Julia Child appearing on Letterman. Its really funny and bless youtube for keeping this alive. She is super quick on her feet and runs circles around Letterman. Their dynamic is awesome from the get go. Hope you enjoy.
Book Review: The Soul Of A Chef – The Journey Toward Perfection by Michael Ruhlman
This book is Michael Ruhlman’s second in-depth book into the world of the Culinary Institute of America (CIA). His first book being The Making of a Chef: Mastering Heat at the Culinary Institute of America. The Soul Of A Chef takes a look at the grueling Certified Master Chef exam at the CIA, the most … Continue Reading →
Lee Restaurant in Toronto
Anyone who has tuned into the Food Network at least once in the past decade knows who Susur Lee is and what he’s capable of producing. He’s definitely among the great chefs of this city that have managed to put Toronto’s culinary abilities on the North American map. His restaurant is located on King St … Continue Reading →
Book Review: The Whole Beast: Nose to Tail Eating by Fergus Henderson
Foodie Classic. Ahead of its time. Many imitators, few successes. For true culinary epicureans Fergus Henderson is the standard for “total utilization.” He was doing offal when it was taboo, while others were gaining stardom and Michelin Stars serving truffles, foie gras, and fillet mignon. Henderson would not give way to trends and fads, staying … Continue Reading →
Kitchen Technology: Baker’s Tweet
For all you bakers out there: What do you think of this kitchen gadget – does it look useful or useless? BakerTweet from POKE on Vimeo. Aspiring bakers would like to know…. More From the BakerTweet website: What is it? BakerTweet is a way for busy bakers to tell the world that something hot and … Continue Reading →
First Timer
Lemon Tart you stole my title, Great Beginnings, even though you thought of it first and I hadn’t even experienced a moment that needed that title. Nonetheless a title theft. All kidding aside great post, well titled (said with a hint of jealousy). For about a month now I have been on the search for … Continue Reading →
Clafouti Patisserie in Toronto
Although faced with tough competitors on it’s Queen West block, this little cafe beats out both Nadege and Dufflet (two of the biggies of the Toronto pastry world). The decor and store front are definitely not worth a double take, but they work perfectly well with the unpretentious desserts they serve. A tiny bench outside … Continue Reading →