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...is one of the hottest trends in cookbooks. Actually, they've been around for many years, but never in such proliferation. They are automatic best sellers, since the book can be flogged at the restaurant or TV show and since the chef ends up being a celebrity somewhere, doing guest cooking or catering or even turning up on the Food Network.
… restaurant, Chez Panisse in Berkeley, and introduced the food world to this delicious domestic goat cheese. Now we take it for granted, but back in the 1970s it was something of a rarity. The pairing: textures are highlighted in this pairing. The firm texture of the goat cheese minimizes the textural uniqueness of the saké in this pairing…
… While many cookbooks pile up the recipes on us, Cal Peternell, a chef of Chez Panisse in Twelve Recipes (William Morrow, October 2014) scales things back and keeps it humanly manageable. Late October- early November cooler evenings call for warm soups. Here's one you can serve straight or spiced up. LEBLEBI This North African soup combines…
Wayfarer Releases Inaugural Wines from a Remote Ridge on Sonoma Coast Like so many wine aficionados, Jayson Pahlmeyer’s passion for wine was ignited by the wines of Bordeaux, and his eponymous winery in Napa Valley, Pahlmeyer, has been among the top echelon of wineries producing Bordeaux-styled wines as well as Chardonnay.