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bert james I am a culinary tour guide in NYC. I love good food and good food loves me!
S. S. I cook.
Vernon Earl Watch my Cooking show, Pet Chef!
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Frying gives cooks numerous ways of concealing what appeared the day before, and in a pinch facilitates sudden demands, for it take little more time to fry a four-pound carp than to boil an egg.

Author - Brillant Savarin
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http://www.culinologyonline.com/blogs/intrepid/blogdefault.aspx
 
http://www.starchefs.com/
 
http://www.bravotv.com/Bravo_For_Foodies
 

 
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EVENTS

StarChefs International Congress 2008 - Antoinette Bruno Full Interview-Starchefs


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