Library of Congress’ Post

The monthly courses from Modernist Cuisine are full of carefully curated tips and tricks, insights, techniques and references that will help home bakers gain new skills and make delicious homemade bread. https://ow.ly/JPwq50QToe4

When you go to eat something rich and classic at a renowned restaurant. And it comes to your mind when you trigger from the welcome, your clinical eye gives you away but you try to manage it. But when your dish is on your side and you see that it's not what you ordered, you see how much the bill is and the ingredients are not. You dress up as Maitre d', you put on your apron and chef's hat, and you grab him like before or you let it continue to happen? With others? It is not chef cuisine, because I would not argue, but it is classic cuisine classical dish well requested and not even an ingredient of the real recipe. Why is it important to follow the steps of a recipe? A recipe is the guide to prepare delicious creations full of flavors, stories, passion and desire to bring out the chef from kitchen to greed him, that is why it is so important to know how to capture each step and ingredient when preparing a recipe.

For the curious, what exactly is Parsi cuisine? What does this series on Parsi cookbooks offer? Are they all different? YES Click to read more at https://lnkd.in/gqJ-6wUW

Mexican flavors are on the move! Consumers continue to embrace authentic elements of this bright, bold and versatile cuisine. To appeal to the interest in next-generation Mexican foods and flavors, chefs and brands are creating modern takes on Mexican cuisine with classic family recipes and ingredients. Read on to learn more. https://ow.ly/t7HR50PPHn4

Ever wondered why Southern cuisine tastes like a warm hug? 🍴💫 The secret's out with this simple, flavor-packed purple hull peas and okra recipe! It's not just food; it's a journey to the heart of Southern traditions, bringing rich flavors and comforting textures right to your kitchen table. In this recipe, we're: - Unlocking the secrets to Southern cooking 🗝️ - Walking you through simple steps for a mouthwatering dish 😋 - Showcasing ingredients that bring the dish to life 🌱 And if you’re all about diving deeper into family recipe secrets, don’t miss out on exploring Grandma Brown's Baked Beans. Like our star dish, it's a gateway to cozy, comforting flavors that echo home and heritage. Every bite of the purple hull peas and okra is a nod to the simplicity and depth of Southern cuisine, inviting you to roll up your sleeves and immerse in a culinary adventure. It's not just cooking; it's about reviving stories on your dinner plate. Ready to embark on this flavorful journey? Click here to unlock the secrets to this Southern delight: [Purple Hull Peas and Okra Recipe](https://lnkd.in/egWpQSMx) What’s your favorite Southern dish to cook? Share in the comments below! 🍲🌟

Greetings, Chefs! 🌱👋 It's hard to believe that August is nearly gone and September is upon us. Here's a tip for you as you do your menu planning: As the seasons change, so do the ingredients that grace our kitchens. September marks a delightful transition, which can offer a cornucopia of fresh produce and vibrant flavors. Just as a symphony conductor composes a masterpiece, plan your menus to harmonize with the season's offerings. Let's dive into the art of curating menus that showcase the best of September, tantalizing your clients' taste buds with the essence of the season. ⚡️🍃 Be sure to incorporate fresh produce and trendy flavors into your menus to captivate your clients' palates this September. #SeasonalCulinaryDelights #AutumnFlavors #CulinaryArtistry #TrendyFlavors #ProsperousChef #ProsperousPersonalChefS QUESTION: Feel free to drop it in the comments! What are some recipes you're adding to your September menu(s)?

Sharing some progress on my family's bakery website! I've been using Dall-E to generate images of our Guyanese dishes since we don't have photos of everything yet. It's been a challenge crafting the perfect prompts, but Dall-E has been amazing at creating visuals that capture the essence of our traditional cuisine. What do you think of this approach? Have you ever tried Guyanese food? Let me know your favorite dish in the comments! #dalle #aiimagegenerator #microsoftai #chatgpt #guyanesefood #webdevelopment #personalproject

Group Executive Chef, David Stevens, loves his cookbooks, so when we caught up with him recently to ask for a review of his latest cookbook read, this is what he said: 📖“I love a cookbook! It can give you great insight into how a chef’s thought process works into their cooking and plating philosophy. The only downside is they are often pretty much the same - glossy pictures, how they learnt to cook on their mother’s knee and the amazing produce they were surrounded by as a child. 💡What’s important though is we learn something new. I can think of a few books that I still refer to still today or often cook the dishes from Roger Verge “Cuisine of the Sun”, Roux Brother “Patisserie”, David Thompson “Thai” all the food that I have produced from these books never disappoints. ���Now there is a new book to add to this list “The Whole Fish” by Josh Niland. Josh is a young chef from Sydney who has turned the fish prep world on its head just as Fergus Henderson did with “Nose to tail” using the same philosophy Josh uses the whole fish. 🔪The book delves into the world of using fish “offal” – zero waste, using techniques just like a butcher, itemizing cuts, differing cooking, and curing processes. Check out the dry aging. I urge you to read this book through at least 2 times. Understand and be inspired by a chef who is trying to make a difference."

We all know how to cook spaghetti, right? You put the water in the pan and start heating it and... You know what? Not all recipes start like this... There is one exception. With a slightly creepy name: "Spaghetti all'assassina". Yes, as you imagine, it translates as "Assassin's spaghetti". But we'll come back to the name later. I was saying, these spaghetti are not cooked in salted water, but directly on a pan. Cooked like a risotto, patiently and gradually adding a concentrated tomato puree diluted with water and sauce, garlic and a generous dose of spicy chilli pepper. The result? Well, you have to try it. Spicy. And with a truly "singular" texture, hard to describe with words. The dish was created by chef Enzo Francavilla in 1967, in his restaurant (still in business) Al Sorso Preferito, in Bari, a city in Southern Italy. The story goes that one day two sales agents from the North stopped by at Mr. Francavilla's restaurant. When the waiter asked what they wanted to eat, they replied "It is said that here in the South the cuisine is particularly flavoury. Let's see what you can do...". Enzo took up the challenge and prepared two portions of that dish, which still didn't have a name. The two gentlemen appreciated it a lot. Joking that they were so spicy, one of them told the chef "You're an assassin!". Hence the name they still bear today. Do you want to try making them? There are many recipes and video tutorials on YouTube, also in English. I have to warn you tho: it's not easy at all, and it may take you several tries! Anyhoo... if you work in #cateringindustry and/or #hospitalityindustry and you are interested in my #copywriting and/or #contentwriting services, just DM me! #cateringequipment #foodserviceequipment #restaurantequipment #bari #spaghetti

QR codes aren't just for menus and payments; they can enhance your restaurant's ambiance and engagement. 💡 Consider these creative ideas: 1. Behind-the-scenes: Share stories about your chef, recipes, or ingredient suppliers through photos or videos accessible via QR codes. 2. Recipes: Provide QR codes near the bar for step-by-step cocktail recipes. 3. Secret menu items: Hide QR codes with hints about special items, adding an element of surprise and excitement. These small additions infuse inspiration, authenticity, and human connection into your restaurant, setting it apart from others. ✨ Explore more uses of QR codes here: https://hubs.ly/Q02mcV_f0