It’s here! “Upgraded Chef”
Co-author Dave Asprey and I put together a wonderful book of knowledge for you. It’s available now via Amazon, Barnes & Noble and Hyperink.
Co-author Dave Asprey and I put together a wonderful book of knowledge for you. It’s available now via Amazon, Barnes & Noble and Hyperink.
You probably have seen it, perhaps have even picked it up and wondered — what the heck is it? … and promptly put it back in its place. I’m here to tell you — it’s tasty, it’s easy, it’s healthy for you. What are they: from the Gourd family Cucurbitaceae, origin is most probably Asia [...]
Cooking a fruit cobbler on the stove top is one of the easiest summertime cooked desserts I can think of…. stone fruits, berries and apples can be used, along with a variety of batters. The prep work is not laborious, it’s easy to put together and it cooks pretty fast (under 20 minutes). I’m hoping [...]
As a therapeutic chef I look for ways to minimize harmful affects of cooking — and the maillard reaction and fond are two that I avoid. Both are coveted by most chefs (including me) for both visual appeal and taste satisfaction. So, I’ve challenged myself to come up with ways in which to create the look of browned food and to create the unami flavor in my food. You’ll be able to read more about this in my upcoming book: The Upgraded Chef (available online, soon!).
Here are my 12 bases to cover to create a recipe. With a link to the radio interview with Julie on her show: Art’s Desire.
1. Recipes (957)
2. Cooking methods (129)
3. Catering (229)
4. Culinary instruction (315)
5. Events (MeetUp) (58)
6. Speaking engagements (90)