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Food Arts

Discussion in 'Food & Cooking' started by cape chef, Nov 4, 2000.

  1. Nov 4, 2000 #1
    cape chef

    cape chef

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    In the October issue of Food Arts magazine, there is a fun articale about Autumn squashes called Squash games page 205. It has a listing of all the hard squashes ,there history, cooking methodes and some nice recipes, Also for those who remember Alain Chapel, There is a wonderful articale about him and many fond rememerences from those who worked with him Like Ducasse and Keller, Thought you guys would enjoy these two stories [​IMG]
     
  3. Nov 5, 2000 #2
    kpollard_2000

    kpollard_2000

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    I would love to subscribe to this magazine. Can you please give me an 800 number.
     
  4. Nov 5, 2000 #3
    cape chef

    cape chef

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    M.Shanken communications inc.
    212-684-4224
     
  5. Nov 5, 2000 #4
    mudbug

    mudbug

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  6. Nov 5, 2000 #5
    mudbug

    mudbug

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    Food Arts Subscriptions

    1-800-848-7113
     
  7. Nov 7, 2000 #6
    cookm

    cookm

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    Hey you guys...I've been reading Food Arts for years, but because I am a *food service professional* I get a free subscription. So if you guys are in the biz, see if you have friends who get the mag cause a card usually comes with it.

    It's a great resource. I like that magazine.
     
  8. Nov 9, 2000 #7
    shroomgirl

    shroomgirl

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    OH yeah...I want to meet the French cheese makers that were on the cover a few monthes ago....before the euro gov'ts make unpasteurized cheese illegal! Do you believe these guys?!!! I swear paper pushers must not care about cheese (or food) to even consider irradicating this ART....hello velveta
     
  9. Nov 16, 2000 #8
    unichef

    unichef

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    "Processed cheese food!"
     
  11. Nov 16, 2000 #9
    shroomgirl

    shroomgirl

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    YUMMMY >>>>>where would we be without reggiano....shredded velveta (pcf) I'll see if my alfredo tastes the same [​IMG]
    I'd do an active pucking smilie but there isn't one.
     
  12. Nov 16, 2000 #10
    m brown

    m brown

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    Terry Brennan, Picoline, NYC is ready to make major stomping of feet over the cheese debocle. Show your support for unpasturized cheese, honk!
    Seriously, this is a big deal and one that chefs must address. Find a local cheese stronghold and help out with cards and letters.
    The world can't loose the beauty of artisan cheese.

    It ain't easy, being cheesy. ~ the cheetoes cheetah.
     
  13. Nov 17, 2000 #11
    shroomgirl

    shroomgirl

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    Ok CChiu is there a site we can register our displeasure with the upcoming cheese regs?
    TIA