Gui Alinat is a Tampa Bay, thorough-going French chef, Unlike too many, he’s real, so are his credentials. Born and raised in Provence, Alinat is also classically-trained in the south of France, Certified executive chef, food writer, food photographer, culinary instructor and owner of Artisan Botique Catering.
One of his earlier books, “The Chef’s Repertoire is an essential chef’s apron-pocket reference that is perfect for every culinary professional and food enthusiast.” (See Foodsite Magazine’s review of that book.) Continue reading →
More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities
Mark Bittman states, “For years I have said, if you can cook 10 recipes you can cook 10,000 … from simple recipes spring nearly endless possibilities. Over 700 recipes designed to make you want to branch out and make some of your own creations. Tis is an important food book at a time when cookbooks are becoming less in-demand due to recipes on the web.
Recipe generators are lists of similar ingredients from which you choose one or two. Then move onto the next list for selections until you have a finished dish. The generator recipes are different from the “ways” in that the latter gives a variety of ways to use all its selections to achieve one of many recipes. Continue reading →
By: Wisconsin Milk Marketing Board An eBook review by Marty Martindale, Editor, Foodsite Magazine This is a well-produced, beautifully narrated, teaching and fun website, as well as eBook designed to save time and encourage tastier eating. It’s free and downloadable … Continue reading →
By Andrew F. Smith A review by Marty Martindale, Editor, Foodsite Magazine Have you grown up with just a little distain for tuna fish, mostly against the canned type, the sandwich filling your mom always depended upon when her imagination … Continue reading →