Chris Amirault

Left-Handed/Ambidextrous Tools & Utensils

By Chris Amirault, August 31, 2007 in Kitchen Consumer

Wet-Cured (Brined) and Vacuum-Cured Bacon 1 2

By Chris Amirault, May 4, 2007 in Cooking

• Charcuterie

Thanksgiving 2011 Tips, Queries, Trucs

By Chris Amirault, November 23, 2011 in Cooking

It's Better To Buy In Bulk 1 2

By Chris Amirault, May 1, 2011 in Kitchen Consumer

Kebabs, Satays, & Skewers--Cook-Off 24 1 2 3

By Chris Amirault, July 25, 2006 in Cooking

• Cookoff

The Flavor Bible 1 2

By Chris Amirault, January 30, 2009 in Cookbooks & References

Char Siu Bao: Cook-Off 2 1 2 3 4 6

By Chris Amirault, January 14, 2005 in China: Cooking & Baking

• Charcuterie
• Chinese
• (and 1 more)

  Tagged with:

  • Charcuterie
  • Chinese
  • Cookoff

Facilitating Cooking Workshops and Classes 1 2

By Chris Amirault, March 18, 2011 in Food Traditions & Culture

Pickling Equipment 1 2

By Chris Amirault, May 10, 2010 in Kitchen Consumer

Your Farmer's Market Reports for 2011 1 2

By Chris Amirault, June 2, 2011 in Kitchen Consumer

Methinks "The Farmers' Market Myth" is a Myth 1 2 3 4 5

By Chris Amirault, May 11, 2011 in Kitchen Consumer

Nailing Graham Cracker Crusts 1 2

By Chris Amirault, March 2, 2011 in Pastry & Baking

Beer for Thanksgiving

By Chris Amirault, November 10, 2010 in Beer & Cider

Stoopid Food Packaging 1 2

By Chris Amirault, October 11, 2009 in Kitchen Consumer

I'm Conservative When It Comes To _____ 1 2 3

By Chris Amirault, April 30, 2011 in Food Traditions & Culture

Edible Communities Publications: 2011

By Chris Amirault, May 12, 2011 in Food Media & Arts

Repurposing Food & Kitchen Stuff You Usually Throw Away 1 2 3 4

By Chris Amirault, October 26, 2009 in Kitchen Consumer

You Tried It, You Bought It 1 2

By Chris Amirault, March 24, 2011 in Kitchen Consumer

Worldwide Onion Quality Concerns? 1 2

By Chris Amirault, March 1, 2011 in Kitchen Consumer

Guest Bartending a Fund-Raiser 1 2

By Chris Amirault, May 5, 2011 in Spirits & Cocktails

Energy Bars: The Topic

By Chris Amirault, May 16, 2011 in Ready to Eat

Serving, Not Making, Pastrami

By Chris Amirault, April 25, 2011 in Cooking

Do you ever wish you didn't have the food jones that you have?

By Chris Amirault, April 27, 2011 in Food Traditions & Culture

Learning from Joël Robuchon 1 2

By Chris Amirault, October 20, 2010 in Cooking

Goofball Meat "Grading" Systems

By Chris Amirault, April 26, 2011 in Kitchen Consumer