Word: cookbookers
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...industry norm. Also unusual is the Peninsula Wellness program, designed to help guests maintain a healthy lifestyle in the hotel (with the aid of a "Guest Nutrition Consultant") and after their departure (via a take-home range of teas, essential oils, candles, CDs of soothing music and a cookbook). Not that guests will be in any hurry to leave. For more information, and the full range of treatment options, visit peninsula.com
When Overton or one of the R&D chefs has a new idea in mind, Okura usually begins in his cookbook library, consulting cooking bibles such as Escoffier and Larousse Gastronomique and masters ranging from Julia Child and James Beard to Thomas Keller and Wolfgang Puck. "If David suggests something from Thailand or Argentina or Costa Rica," Okura says, he will talk to chefs with that expertise. "We will get to the core of any cuisine, any culture." Okura and his chefs may experiment with abandon, but they have a deep appreciation for the rules they're breaking...
...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 her 2005 book, Sunday Suppers at Lucques, best professional cookbook...
...Expect to see weekly jazz and blues nights,” Zebny said. Z Square Cambridge is the Z Restaurant Group’s second restaurant. Their first location, Café Z, is a popular restaurant in Marin County, Calif. Z Restaurant Group co-owner and cookbook author Sally Sampson will oversee the daily operations of the Harvard Square location. “Z Square Cambridge will have a very similar feel to our California location,” Sampson said. “It will be a casual and very comfortable place to eat. Our food will be simple...
Mastering your culinary domain?whether you aspire to make chicken soup like Mom or eggplant like Emeril Lagasse?often requires more guidance than a classic cookbook can provide. Now, rather than shell out for lessons, you can hop online and learn to slice, spice and saut? like a cordon bleu. Just remember not to spill your b?chamel on the keyboard...