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Books, Tools, Tips, and Techniques
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Do you have new technique you want to share? A book that you just can't keep to yourself? Or have an amazing new tool that everyone needs? Share it here!
Location: Newport Beach
Members: 10
Latest Activity: Dec. 5, 2009
Discussion Forum
Grilling Season
Started by Dave B. Johnson III Apr. 8, 2009.
Books! 2 Replies
Started by Kevin. Last reply by Kevin Dec. 4, 2008.
Comment Wall
Comment
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Comment by Razonia McClellan on January 29, 2009 at 9:20am
- I love the Food Lovers Companion! I recently bought the updated version.
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Comment by GeorgeL on January 3, 2009 at 12:40am -
Coolest books for reference:
The Food Lovers Companion - What exactly is a coulis? What is a catlplana used for? Have you ever saw a culinary term used in a cookbook or on Iron Chef that you didn't know? This book will tell you what it is!
The Flavor Bible- Pears with Bleu Cheese and Walnuts. Eggs with Nutmeg. Green Beans with Almonds. These are all classic flavor combos that work well with each other, But how about Daikon Radish with Carrots? This book is a great reference for both classic and new flavor combinations that work well together, for some new inspiration, or an answer to that "what can I cook with this?" question for experienced chefs and newbies alike.
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Comment by Chef Anahita on December 2, 2008 at 3:49pm -
There are Four books that I asked Santa to bring me this year…
Alinea
El Bulli
Gordon Ramsey
French Laundry
Total cost is around 250 and they are available at Barnes & Noble or Borders
Pass it on to Santa ....
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Premium Cabernets Tasting evening
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Discussion Forum
Joe the plumber recipe - blah
Started by OCfoodies Oct. 28, 2008.
OC Restaurant Reviews
Cha Cha’s Brings New Life to Old Mexico
By Rich ManningWhen you hear the phrase “Mexican restaurant,” what initially comes to mind? Chances are, your bean is instantly populated with thoughts of buildings laid heavy with faux crumbling adobe, archways, and other amenities designed to mimic something from days of yore (or in Orange County’s case, days of Yorba).…
Don the Beachcomber by Rich Manning
The Polynesian motif has managed to cultivate a somewhat maligned reputation over the years in the food and drink scene. Once a proud beacon of trendy coolness, the setting designed to bring the wonders of the Pacific to the ma
inland have garnered a perception of forgettable food ma… Haven Gastropub by Rich Manning
Last week, a friend and I were having a discussion about experiencing great food while we happily consumed fish tacos. After sharing a tale with me about how this particular chocolatier in New York City has permanently cast other chocolates in a lesser light, he confessed that his love for this cocoa-infused art led him to realize that he would gladly experience the best type of food the world has to offer, then spend the rest of his days in anger over the fact that the globe cannot offer anythi…Executive Chef Greg Daniels
Executive Chef Greg Daniels
Haven Gastropub
190 S. Glassell St., Suite C&D
Orange, CA 92866
Phone: 714-221-0680
Hours: 11am-2am (food served until 1am)
Question: Who or what inspired you to become a chef?
Answer: My wife is my muse. I had a very l…
No Bull: Matador Cantina is Terrific
No Bull: Matador Cantina is TerrificBy Rich Manning
There is one constant ingredient in all Mexican food: love. Yes, I know that such a line sounds a bit hackneyed and cliched – okay it sounds a lot hackneyed and chiched – but it has always rung true in my experience. I grew up i…
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