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PETER KNOGL:
SWISS CHEF OF THE YEAR 2011 Interview ©2011 Born on September 14, 1968 in southeast Bavaria, Peter Knogl has worked his way up the career ladder almost always at Michelin-starred restaurants in Germany, Spain, London, and Switzerland. Since 2007 he has...
NICK ANDERER:
NEW YORK’S TOP “ROMAN” CHEF Text ©2010 Photos ©2010 by Ellen Silverman Danny Meyer at Maialino Daniel (“Danny”) Meyer, born in St. Louis, Missouri, was raised there, in France (Paris and Bordeaux) and Italy (Rome) because his father owned a travel...
SALVATORE DE RISO: ITALY’S MOST FAMOUS PASTRY CHEF
In 1989 “Sal” De Riso, already an accomplished chef, opened the Pasticceria De Riso on the sea front of Minori, a town on the Amalfi Coast, and his laboratory in Tramonti, seven kilometers inland. Within a few years his pastry shop was one of the most popular...
RECIPES FROM THE CHEF’S ROOM FISH & COOKERY SCHOOL
LAVERBREAD AND COCKLE FRITTERS 5 oz. Self-raising Flour 1 Egg 1 oz. Parmesan Cheese 1 T Laverbread 4 to 5 oz. Shelled Cooked Cockles 1 litre Sunflower or Grapeseed Oil Make a batter with the flour, egg, salt and pepper and a little...
BRAISED CONWY MUSSELS
From Graham Tinsley, Castle Hotel Ingredients for 4 people 4.5 lb. Mussels 2 large shallots 1 clove of garlic 3.5 oz. Dry White Wine 7 oz. Double Cream 1 oz. Chopped Fresh Parsley Method 1. Clean the mussels by removing all the barnacles and the beards from the...
The Chef’s Room Fish & Cookery School
Taking a cooking class in a foreign country is one of our favorite ways to learn something of the country’s culture and cuisine. Taking a cooking class in Wales from an Italian chef may seem an odd exercise, but how often can you get instruction from a...
CRESCENTE WITH TOMATO, ANCHOVY AND BASIL
from Chef Franco Taruschio Makes 18 Crescente can be served with prosciutto, salami, tomato and basil or a fresh cheese. This dough does not have to be used up straight away, as it will keep for 2 days. Ingredients for crescente 1 lb. ‘0’ grade...
GRILLED FIGS WITH MASCARPONE
from Chef Franco Taruschio Makes 8 Ingredients 8 large ripe figs 1 tsp. rum per fig A dusting of ground cinnamon per fig 1 T mascarpone per fig 1 tsp. of brown sugar per fig Unsweetened cocoa powder Petal the figs by cutting them in...
GLAMORGAN SAUSAGES (a Welsh specialty)
Serves 10-12 as a nibble Ingredients 1.25 lb. Caerphilly cheese, grated 1 lb. day-old white breadcrumbs 8 T finely chopped spring onions 5 eggs separated 4 heaped T finely chopped parsley 2 tsp. fresh thyme leaves 4 level tsp. English mustard...
LAVERBREAD AND COCKLE FRITTERS
from Chef Franco Taruschio 5 oz. Self-raising Flour 1 Egg 1 oz. Parmesan Cheese 1 T Laverbread 4 to 5 oz. Shelled Cooked Cockles 1 litre Sunflower or Grapeseed Oil Make a batter with the flour, egg, salt and pepper and a little water, add the grated parmesan...
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