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Escoffier

Previewing Grant Achatz's Next: 3 Months Of Escoffier, Then...

The New York Times | Posted 05.25.2011 | Home
Read More: Grant Achatz Next, Chicago Restaurants, Grant Achatz, Chicago, Grant Achatz Next Restaurant, Escoffier, August-Escoffier, French Food, Grant Achatz Escoffier, Home News

Next month, Grant Achatz will open a restaurant here that, if all goes according to plan, could be the most difficult, ephemeral and stressful in culi...

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French Cuisine's Feminine Touch

Christopher Strong | Posted 05.25.2011 | Home
Read More: Escoffier, Restaurant Picm Anne Sophie Pic, Careme, French Restaurants, French Haute Cuisine, French Female Chefs, French Cuisine, Home News
Christopher Strong

Anne Sophie Pic -- the only Female French Chef awarded three Michelin stars since Mere Brazier in 1933 -- continues the culinary dynasty that is "Maison Pic" in Valence, France.

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9 Of The Most Expensive Cookbooks ... Ever (PHOTOS)

Posted 05.25.2011 | Books
Read More: Book News, Cooking Books, Cook Books, Cookbook, Cook Book, Books, Cookbooks, Slidepollajax, Book, Salvador Dali, Books on Food, Food Books, Food, Escoffier, Books News

In wake of the news that former Microsoft CTO Nathan Myhrvold is publishing a $625 cookbook (which is included in this slideshow), we strained, sifted...

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On the Absurdity of Turning Vegetables

Sophie Brickman | Posted 05.25.2011 | Style
Read More: Potatoes, Turnips, Cutting Vegetables, Cooking, Jacques Pepin, Vegetables, Food, Culinary School, Waverly Root, Chefs, Escoffier, Careme, Culinary Technique, Turning Vegetables, Tourne De Legumes, Brillat-Savarin, Style News
Sophie Brickman

The real purpose of teaching how to turn vegetables is to put culinary students through hell.

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