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Category Archives: beverages
Culinary Institute of America and it is forever linked in my mind with two similar drinks, the Sea Breeze and the Madras. The following is from the book that forever altered my course: Chef Czack did not look like a chef—balding, glasses, slight of frame; I didn't know his age but he seemed elderly. His voice was nasal, fussy. He looked and sounded more like an accountant's clerk. But Chef Czack was in fact ...The first table I ever waited on would comprise two serious chefs, Richard Czack and CIA prez Ferdinand Metz, and the parents of a seminal American chef. It was in the St. Andrew's restaurant at the
Time to reflect on the year that has passed, a good one with much productivity here in the Ruhlman household! As our hobbled economy slouches toward recovery (and a fractious House of Reps hides behind a corner, stick in hand, waiting to trip it up), we remain staunchly optimistic! And I would like to publicly thank my amazing wife, without whom none of this could happen. Thank you, Donna! Herewith, a bit of personal horn tooting, highlights of this year's work, followed by the Top Ten most popular posts of 2012. Best wishes to all for a healthy and fruitful New Year filled with great food and great cooking! Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto won both the James Beard Foundation Award and the IACP award for general cooking. Brian Polcyn and I published Salumi: The Craft of ...