tan319

the euro is in a good place today vs bucks/ e 1.31 or so

and then the recipe was listed using volumes .......... ← Hmmmm...that must have frustrated him! Have to admit I didn't notice but I think she usually does an adaptation in her test kitchen.

He has a lot of recipes on his 'site

Given that the book is in English as well, I would guarantee that it will be the best $$ you ever spent on a cook book. Los Postres de El Bulli was the best 125 ( in 01) bucks I laid out even translating on Free Trans in a language ( Catalan) that's not easy. It's going to be "transformational" for many pastry chefs as well as savory. Period. Order now edit :These folks have it for 71.50 euro A steal when a cd rom is included. We had it up a few weeks ago John, I too was surprised not to see any buzz over here but then again, I don't have as much time to surf the many sub forums here but I'm glad to see it building I'm guessing the No Reservations episode recently played? Addressing the tri cook observation, Natura , I think, is going to finalize a movement that appears to be more natural and I've always "argued" the style of cooking El Bulli does is " Natura", a microwaved Angel Food cake is utilizing technology in the same way we microwave popcorn.

That's good, interesting. You look at a european cookbook for instance, any El Bulli book, everything is weighed out. Thanks for the response!

Wondering how many chefs out there use weight measuring out there vs volume measure on the savory side. Iacopo Falai was featured in a very good Melissa Clark article where he discussed, as a pastry chef and a savory chef (much like a Michel Richard or Phillipe Conticini) he applied scaling ingredients as a consistancy issue. As a pastry chef I'm in total agreement with him. What do you think?

In review, it's actually very Liebrandt, very cool!

I've only started to become acquainted with Iacopo Falai. I find him and his work intriguing. For whatever reason, he seems to be flying under the eGullet radar, though I suppose his restaurants are doing ok by virtue of his continued expansion. I must make a point of trying his food outside of the few delights I have enjoyed via Starchefs. Thanks for the link. ← There was a great article in Art Culinaire #88 with him, Sam Mason, & Pichet Ong with recipes, etc. His concepts and approaches to food in general are inspiring. Now, if starchefs.com can just get Philippe Conticini to the ICC next year...

Sorry 'bout that. Thanks for the correction.

Chef Moonen used to be on ( if you back aways) Sara Moulten's Live show frequently when FTV was truly interesting. He was very engaging, humorous & knowledgeable. A great chef.

Nice video feature in the "Feedbag" new New York Mag feature (of Grub Street ?). Very Gagnaire, very cool!

Falai's the business, isn't he? This vid is one of the coolest thing's I've found this year. You can see how much he appears to love his work, his food... Bomboloni

Like emulsifying the butter into a Beurre Blanc. From what my limited but OK culinary French told me, I started off with say, 100 grams of sugar in my pot, brought that to a light just starting to color caramel, added another 100, bringing it to the same color gently with limited handling ( wooden spoon) then adding my last 100g of sugar. Bring that to the right color, a nice amber, cool slightly off the fire. Then slowly start whisking a 50/50 mix of sweet and salted butter on and off the fire to your caramel, making sure it doesn't start to seize, break or or "curdle" on you. That's what I kind of took from the filling portion of the PH macaron beurre de sel caramel recipe. I usually make wet caramels , a water moistened sugar one but this was superior, to me. Nice one on the PH10!!! I need me one of those! But with USD I probably just would hit amazon.fr again.

I applied Hermes method of "mounting " his sugar for a dry caramel ( in the recipe for the salted butter caramel mac), like adding butter to a sauce, etc.,for an ice cream I made the other night and it worked so well I actually felt kind of stupid that I hadn't tried it before. Wonderful and revealing methodology there!

Thanks Katie. I'll write more when I absorb

Can anyone out there enlighten one on how common it is to have an internal auditor do liquor, beer & wine auditing in a small - ish ( 200 seat) indie restaurant? Is it a cost effective way of controlling "shrinkage" or over reaction??? Throwing your money away or keeping it in your pocket? Thanks in advance!

Michael's piece was a bonus too! Some great reading this week

Thank you Bryan, for some great pix and reporting! I agree with both you and oakapple that maybe Liebrandt will stretch out after awhile but damn, it's already looking and sounding great. Robert Truitt's desserts look really playful & engaging while the flavors mentioned seem extremely enticing. Can't wait to read more! Thanks again.

Many thanks, 'doc! Probably the most in depth piece of 'lit I've seen on Jordi Butron yet. Superb.

Indeed!

Got it! Only thing I can say at the moment is ....sexy....

Wow, missed that! That could kind of screw things up? edited to add: I stupidly neglected to mention Chef Kaplan has been named a Top 10 Pastry Chef by Pastry Art & Design Magazine twice in an above post. Sorry 'bout that.

The drying is a necessity for sure. If you haven't checked this out yet. get ready for some reading! eG macaron thread... HUGE! There is a Nicole Kaplan ( Boss Pastry Chef) post that's real good ( staged at PH in Paris) and also a demo she did for eG , I should have mentioned before.

I actually tried reading the recipes in L'Express before ordering the book, and it wasn't that hard even without a dictionary. While my conversational french is really non existant, my written kitchen french is not too bad. ← I agree with you, my French kitchen wise isn't too bad, that Titanium thing scared me though!!!

I forgot to thank choux for the preview! So cool to hear about the photo section. There are some You Tube videos available, one from a French Food TV show called "recette macarons" that's probably the most detailed and Christophe Michalaks book also has some good detail but can't wait to see what's in store with PH.