Internationally known Chef David Chang is coming to Toronto in 2012, in partnership with Shangri La Hotels & Resorts. Foodies and people in the industry, myself included, will be watching very carefully in the coming years. Must say I am curious and excited to see what he does with his restaurants and his time in … Continue Reading →
Author Archives: Al Dente
Nancy’s Flavourful Tang
Egon’s rosemary batard received some love from torontolife.com. Just goes to show that if you treat Nancy right she’ll rise to the occasion. Awesome job Egon, keep up the baking. Here is the link… http://www.torontolife.com/daily/daily-dish/from-the-print-edition-daily-dish/2011/02/24/kneadful-things-a-guide-to-the-best-restaurant-bread-in-town/
Big Night, Romagna Mia Style
Romagna Mia is closing its doors, on Sunday March 6th, after 14 years. Chef Gabriele Paganelli will be closing down and re-opening under a different menu and name, Paganelli’s Risotteria-Enoteca. Gabriele has decide to go out in style though, paying homage to the 1996 critically acclaimed movie Big Night. If anyone hasn’t heard of Big … Continue Reading →
Book Review – Sourdough: A Recipe For Life
It’s amazing. Loved it. It’s small. It’s cute. Having recently begun baking my own bread, at work and personally, this book was given to me by Ryan, the butcher and charcuterie Yoda at Marben. He suggested I read it to get a better understanding of leavened bread and specifically sourdough. I assume he handed me … Continue Reading →
Opinion on Mark McEwan’s Book – Great Food At Home
I was in the Coles bookstore in Brantford at the Lyndon Mall buying a gift for my mother, an early Christmas gift if you will, and thought I would walk by the cookbook section and see if anything would catch my eye, something that I may have missed on Amazon (love you Amazon, your the … Continue Reading →
KFC Double Down
It is now official the Double Down from KFC has made it way above the 49th parallel, as of October 17th. KFC has upped the anti with this apocalyptic sandwich. For anyone who doesn’t know what the Double Down is then please allow me to describe what comes with this insane sandwich, it you can … Continue Reading →
Amazon.ca
Thanks Rob, ever since he suggested I check out culinary related books on Amazon.ca instead of going to a Chapters or Indigo (same parent company for both stores) and paying more for the same books, I have become addicted to checking out books from this website. I have probably bought close to 25 books since … Continue Reading →
Book Review: Molecular Gastronomy- Exploring the Science of Flavor by Herve This
“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 →
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 →