Word: chef
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
Australian chef david thompson has a dry sense of humor, so when he describes his 370-page whopper of a cookbook as "by no means exhaustive," you take it with a pinch of salt. Actually, make that a splash of fish sauce. For this is Thai Street Food, Thompson's passionate and meticulous tribute to one of the world's great curbside cuisines. Thais not only snack between mealtimes, they snack between snacks. And who wouldn't, when almost every street is what Thompson calls a "delicious obstacle course...
...Thompson, 49, first went to Thailand from his hometown of Sydney in 1986 and "fell in love with the place." But he didn't care much for the food until undergoing a six-month apprenticeship with a "gruff old guide" called Sombat Janpetchara, the daughter of a palace chef. "She cooked with poise and elegance and a definition of taste that made other foods seem ordinary," Thompson recalls. He returned to Sydney to start his first restaurant, Darley Street Thai, to rave reviews. A decade later he opened Nahm in London, the first Thai restaurant with a Michelin star...
...When you first hear it, it's shocking," says one hurt-looking corporate chef...
Although rumors of elBulli's closing have circulated for years, the news still came as a mild earthquake in culinary circles. Frequently referred to as the founder of molecular gastronomy - a term the chef himself reviles - Adrià and his team have revolutionized modern cuisine with their constant search for new techniques and ingredients. In their hands, olive oil has been "spherified" until it takes on the shape and texture of caviar, and Gorgonzola cheese has been transformed with liquid nitrogen into a frozen globe that looked like nothing so much as a dinosaur egg. Dinner at elBulli, which consists...
...sacrifices as well: Adrià and his team will have to relinquish their three Michelin stars, for example, and no one knows how they'll pay for the two years of inquiry without customers to finance them. But citing a desire to spend more time with his family, the chef says he needs a break from serving food to figure out what comes next. "We still want to be creating in 2020," he says, "but for that to be possible, we have to normalize our lives...