This recipe had a starring role at the Kitchen of the Year in Rockefeller Center this summer! Click for video. For a real mind-blowing read don't miss Cooking for Kings: Antonin Carême, The Life of the First Celebrity Chef by Ian Kelly. It takes you on a mind-blowing journey back in time to the dizzying heights of extraordinary cuisine of the early 19th … [Read more...]
CRISP BREAST OF DUCK JULIE ANNE: AN ORIGNAL GOURMET RECIPE
This recipe leapt off the page from the the An American Place cookbook. Crisp duck skin, delicious as it is, isn't a much of a culinary mystery. But the technique in this recipe -- rendering the fat, leaving the meat nice a rosy red and getting a 100% enjoyable crispiness to the skin, sounded, well not too good to be true, because it sounds so sensible. But the method … [Read more...]