Word: chef
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...with cured meats, cheeses, homemade pastas and an excellent range of top-shelf olive oils and vinegars), and lastly a decadent upper floor devoted to pastries, desserts and confectionery. Peck is also the location of the fashionable Cracco-Peck, a Michelin two-star restaurant run in partnership with celebrated chef Carlo Cracco. Hong Kong Located in the basement of Hong Kong's swanky Pacific Place mall, the Great food hall, tel: (852) 2918 9986, overflows with gourmet comestibles, stocking around 46,000 products from exquisite smoked salmon and marinated olives to fresh oysters. But it's the non-Western delights...
...lessons after getting repeated requests for recipes from travelers who ate in her family's restaurant, La Olla. But what began seven years ago as an occasional class has turned into a semiweekly event often sold out a month ahead in high season, from December to March. Across town, chef Iliana de la Vega has had similar success with the courses she offers at her acclaimed restaurant El Naranjo...
...Angeles chef Goin doesn't quite have De Laurentiis' effortless star power. She is 39 but talks like a teenager: in the course of a two-hour interview, she used like more than 200 times, as in, "I think all the diet stuff is, like, crazy." But Goin has roused the L.A. food scene with her restaurants Lucques and A.O.C. (which stands for appellation d'origine contrôlée, a French guarantee that a product was made in a certain area). Last month Goin was named best chef in California by the distinguished James Beard Foundation, which also named...
...year, some 200 calories a day. Is HFCS any worse for you than sugar? Probably not, but by avoiding it you'll avoid thousands of empty calories and perhaps even more important, cut out highly processed foods--the ones that contain the most sugar, fat and salt. Besides, what chef uses high-fructose corn syrup? Not one. It's found only in the pantry of the food scientist, and that's not who you want cooking your meals...
...lessons after getting repeated requests for recipes from travelers who ate in her family's restaurant, La Olla. But what began seven years ago as an occasional class has turned into a semiweekly event often sold out a month ahead in high season, from December to March. Across town, chef Iliana de la Vega has had similar success with the courses she offers at her acclaimed restaurant El Naranjo. "There's no question that there's a growing interest in this type of travel," says David Iverson, who runs A Cook's Tour, a Seattle-based agency specializing in culinary...