In this issue
Issue #119
The kitchen at Crook's Corner in Chapel Hill has become an incubator for talented chefs.
We love amuse-bouches, those one- or two-bite treats that many chefs present to diners before the first course.
Here are some simple steps that master sommelier Robert Smith, of the Las Vegas restaurant Picasso, recommended to us.
Among the many things we learned in testing recipes for issue 119 (April 2009) was that many of the tools top chefs use can also be great allies of the home cook. Here are a few of our favorites.
Sous vide cooking has been around for decades, and is especially prevalent in professional kitchens.
