Word: chef
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...instructions on homemade-bacon production, foodies are turning to Charcuterie: The Craft of Salting, Smoking and Curing, co-authored by Ruhlman and a bible among foodie bloggers, eat-local enthusiasts and cooking professionals. "With Ruhlman and a meat grinder you can make anything," says Jesse Griffiths, Austin chef and co-owner of the Dai Due Supper Club, a dining club that showcases local products and farm produce. "You can see its influence, its impact everywhere." (See nine kid foods to avoid...
...Griffiths also credits British chef Fergus Henderson, author of The Whole Beast: Nose to Tail Eating, and the "master of offal," Food Network star and San Francisco chef Chris Cosentino, for getting people used to the idea of pig as an almost entirely edible beast. This passion for offal is a sign of Americans awakening to eating whole hog, Griffiths says, and bacon is the door opener. "People try to outdo each other," he says. "'I'm serving lamb testicles,' one person will say. 'O.K., I'm serving the spleen,' another says...
...fact: Chef Raymond Ost was recently knighted by the French government into the Order of the Mérite Agricole. What does this mean for you? Nothing really, except if you’re looking for fine French dining in the Square. In that case, this is it, enfants. Salade Niçoise, escargot, foie gras, and all the yummy trappings of a gap year in Paris—except for that fling with Jean-Claude...
...bass with green-pea-and-rocket emulsion and mousserons des prés mushrooms sounds more like a three-star Michelin meal than a cookery-class assignment. But it's exactly the kind of fastidiously prepared yet surprisingly uncomplicated dish that features on the haute cuisine course at celebrity chef Alain Ducasse's new l'Ecole de Cuisine in Paris...
...chef-tutors have all worked at restaurants within Ducasse's international empire: chef des chefs Romain Corbière is from Le Louis XV in Monaco. They willingly pass on insider tips (like crisping bellota ham in a dry pan and using the fat to cook chanterelles to scatter over risotto). What's especially fascinating is the realization that, at the top echelons, it's all about using the very best ingredients at the zenith of their season, using every part of them, and paying fanatical attention to the details...