The food magazine that chefs and food enthusiasts turn to for inspiration. It encapsulate a chef’s full-circle journey with stunning photos that pay homage to one-of-a-kind recipes. Each issue goes on-location, shows behind the scenes to reveal what it takes to create unforgettable dishes.
For professional chefs in restaurants, hotels, banquet facilities and other food service institutions. Monthly topics cover specific foods and beverages, recipes and preparation, food handling, and presentation.
Each issue will explores a single topic through a maelange of travelogue, essays, art, photography, interviews, rants, and, of course, recipes. The aim of Lucky Peach is to create a publication that appeals to diehard foodies as well as fans of good writing and art in general"
This video helps beginning bread artists develop a working knowledge of baking basics, showing viewers how to prepare a delightful variety of oven-fresh delicacies. Bakers-in-training join chef Dave Christopherson in the kitchen as he demonstrates and explains how to make several different quick breads
If food looks good, we are more or less compelled to find out if it tastes good. This program explores the way food is styled and presented and how those aesthetic decisions shape the overall experience of a meal—whether at home or in a restaurant.
Vegetables, often overlooked as bland accompaniments to a main dish, can take center stage when prepared by a knowledgeable chef. In this program, industry professional Andrew Sankey demonstrates cooking techniques that bring out the flavor while preserving the nutrients of a variety of vegetables. Viewers will learn how to braise, roast, steam, grill, flame grill, and stir-fry while becoming familiar with common cooking terminology
Distinguished graduate of The French Culinary Institute, chef, author, and food service consultant Mark Sherwood introduces the five principles of menu planning during the preparation of a well-balanced five-course meal.