Watch Langdon Cook forage in the Seattle area for stinging nettles, that happen to be high in protein, via Seattle Magazine.

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I spent the first week of March in Manhattan digging into the work of writing The Bouchon Bakery Cookbook with Thomas Keller and executive chef Sebastien Rouxel, whom Keller calls “easily one of the 10 best pastry chefs in the country.” This project is especially exciting to me because I’ve spent my whole culinary career on the savory side and in hot kitchens and my knowledge of pastry is rudimentary. It’s very exciting to be able to explore a whole knew culinary world, and to do it with someone as knowledgeable as Sebastien and his team. Get ready for the opening of their stand alone bakery next month at Rockefeller Center—it’s frigging gorgeous, design of course by Tihany. In addition to the interviews and discussions with I had about the book with chefs Keller and Read On »

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A British woman living in India shares her stories of Indian street food and her love of baking in her blog, via Eat & Dust.

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Watch Chef Daniel Klein visit a rabbit farm in Minnesota.  See the rabbits full life cycle, via The Perennial Plate.

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