Master of Sauces – Georges Auguste Escoffier
Georges Auguste Escoffier (1846 – 1917) is known as the ‘master of sauces’. His love and passion for cooking and food took him to different places in his life and made him an authority on sauces. He travelled the length and breadth of…
871Brown and White Roux Explained – The Differences and Uses
A Roux is a mixture of fat and liquid that is used in cooking to thicken sauces and soups. It also helps bind ingredients into a sauce. Brown and white Roux are two different types of Roux. These two types of Roux have different properties. They…
908How to Pair Wine and Chesee
Cheese and wine pairings can be a tricky proposition. Many wines can taste overpowering when paired with certain cheeses, while other cheeses are simply not compatible with certain wines. There are many variables that go into pairing wine and…
882Classic Food and Wine Pairings Everyone Should Know
There’s a reason why wine has been paired with food for centuries. Even before the emergence of agriculture, humans have been pairing food with wine for a variety of reasons. From celebrating a marriage to signaling victory, the relationship…
840Which White Wine Grapes are Best with Seafood?
Seafood takes center stage at many of the finest restaurants in the world, and it’s no wonder why. From subtle and complex sauces to briny and tart flavors, seafood is the perfect complement to almost any kind of food. However, not everyone…
723Why White Wine is Better than Red with Fish
While red wine is known to be the best wine with steak, white wine is the most ideal wine with seafood. White wine is known to be a healthier alternative to red wine, and there are many valid reasons for this. Black-color pigments in red wine…
655Why Wine is Used to Make Stews
Stews are one of the easiest ways to cook flavorful and healthy meals. They’re also a great way to stretch the meat you have on hand. When you add wine to stews, you are basically cooking the wine and letting the stews absorb the flavor. Red…
661
The World’s Best Chefs - Alain Ducasse
The World's Best Chefs - Georges Auguste Escoffier
The World’s Best Chefs – Thomas Keller
The World’s Best Chefs - Gordon Ramsey
The World’s Best Chefs - Anne Sophie Pic