Todd English on Access Hollywood Live in New York
James Beard award-winning chef Todd English shares his game-day recipes and the Bombay Sapphire East Blitz cocktail recipe on Access Hollywood live in New York, October 24th, 2012. For the full recipes visit
Culinary Historians | Women in the Kitchen: 12 Essential Cookbook Writers Who Defined the Way We Eat
Culinary Historians of Chicago
Chicago Foodways Roundtable
Women in the Kitchen: 12 Essential Cookbook Writers Who Defined the Way We Eat
Presented by Anne Willan
Culinary Historian, Author, Cooking Teacher
Recipes: Ali’s Lemon Drizzle Cake, Big and Baby Green Pea Soup and Christmas Pudding
Women cookbook writers have had an enormous influence on the way we eat today. In her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, Anne Willan profiles twelve of these women–from Hannah Woolley in the mid-1600s to Fannie Farmer, Edna Lewis, Alice Waters, and her dear friend, Julia Child. From her home in London, via Zoom, Anne will discuss the lives and works of these women, whose landmark books have defined cooking over the past three hundred years. Highlighting their historical contributions and most representative recipes, Anne shows how they created the foundation of the American table.Anne will discuss these topics in a conversation with CHC President Scott Warner, and will gladly take your questions at the end of her program.
Biography: Anne Willan has more than 50 years of experience as a cooking teacher, author, and culinary historian. The founder of renowned French cooking school La Varenne, Anne was inducted into the James Beard Foundation’s Hall of Fame for her “body of work” in May, 2013. She has also received the International Association of Culinary Professionals Lifetime Achievement Award, multiple James Beard Foundation Awards for her cookbooks, and was named Bon Appétit magazine’s Cooking Teacher of the Year in 2000. In July 2014, Anne was awarded the rank of Chevalier of the French the Légion d’Honneur for her accomplishments in promoting the gastronomy of France. Her more than 30 books include La Varenne Pratique, (1989); The Country Cooking of France, (2007); and The Cookbook Library, (2012).
Recorded via Zoom on November 28, 2020
CulinaryHistorians.org
CONNECT WITH CULINARY HISTORIANS OF CHICAGO
✔ MEMBERSHIP
✔ EMAIL LIST
✔ S U B S C R I B E
✔ F A C E B O O K
✔ PODCAST
2008 to Present
By Presenter
✔ W E B S I T E
What a Long Strange Trip: How I Awoke to Learn My Cultural Identity in the Kitchen
Dickinson College (Carlisle, PA) will host Chef Fernando Saralegui for a public program on Wednesday, October 6 at 7 p.m. in-person at the Anita Tuvin Schlechter (ATS) auditorium, 360 W. Louther St., and via YouTube live stream.
Cuban born with Basque, Asturian and Galician roots, Saralegui will discuss how curiosity about Cuban and Basque cuisines led to the discovery of and journey towards his cultural self. He will also reflect on how this journey has afforded him a heightened sensitivity towards questions related to identity in both social and culinary contexts.
This program is sponsored by the Clarke Forum for Contemporary Issues and co-sponsored by the Department of Spanish & Portuguese, the Center for Sustainability Education, the College Farm, and the Food Studies Program.
BIography
Chef, consultant, author, Fernando Saralegui, was born in Havana, Cuba, and has been in the restaurant game his entire career. Saralegui received his B.A. in theatre set design from UC Berkeley where he also worked at Chez Panisse restaurant, his true alma mater. Since then, he’s opened restaurants from Los Angeles to New York to Austin, including his own two New York Times one-star restaurants, Alva and L-Ray.
Gastronomic endeavors extend outside of the kitchen as well. Moving to Austin, TX in 2001, he became the executive director of the Austin Food Festival’s Antecedent, the Texas Hill Country Wine and Food Festival. He wrote a cookbook, “Our Latin Table,” which garnered an invitation to cook “Cuban Thanksgiving” at the James Beard House. Recently, he completed his second book, “Best Eats Havana,” about Cuba’s entrepreneurial restaurant, bar, and nightlife scene, and cooked an encore engagement at the Beard House.
Saralegui is currently developing curriculum for Farm 2 Business, a best practices executive training program, and continues restaurant consulting, writing culinary content, and of course, cooking.
For more information, please visit -- clarkeforum.org
Rescued Recipes: Heroic Actions that Saved Family Treasures
In 1944, 12-year-old Steven Fenves and his family were forced from their home in Subotica, Yugoslavia, into a Jewish ghetto. While neighbors turned against them and looted their home, their former cook, Maris, rescued their treasured family artwork and recipes. These cherished items offer a glimpse into one family’s life before it was shattered by the Holocaust. Join Steven, a Holocaust survivor and Museum volunteer, and James Beard Award–winning Chef Alon Shaya for a conversation about family recipes and their connections to childhood memories and Holocaust history.
Speakers
Steven Fenves, Holocaust survivor and Museum volunteer
Chef Alon Shaya, James Beard Award–winner, owner of Saba restaurant in New Orleans and Safta in Denver
Moderator
Dr. Edna Friedberg, Historian, United States Holocaust Memorial Museum
Ziangs: THE BEST Chinese Takeway CURRY SAUCE recipe!!!!
Join this channel to get access to perks:
Shorts channel:
Buy our Cookbook! and other Chinese takeaway ingredients on our webstore remember to click load more and scroll down to find the cookbook.
Chin and Choo Reviews channel: @Chin & Choo Reviews
Daily Vlog (not for the easily offend) @Chin
Chin Cooks Stuff:
Visit our webstore to buy products or to register interest in our cookbook
Support:
Website:
Instagram:
Instagram:
Twitter:
Facebook:
Chin's FB page:
TikToK:
MSG DON'T BELIEVE THE MYTHS!
MSG Links:
Here are links to products we recommend and that we use in our videos
Amazon Affiliates
Induction wok hob:
Tempature probe:
Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
High end wok we use at home:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
Bamboo handle spider skimmer for taking things out of hot water or oil:
Laser Thermometer:
Maddy Morphosis Gender Journey #rupaulsdragrace