I use cooking and researching the history of culinary dishes as a distraction for my mental health. I worked for a time in a professional kitchen and have a passion for French, Japanese and the food history of the American South.
Section I: French Fundamentals
- A Soldier’s Life: Escoffier & The Brigade de Cuisine
- Croque-Madame
- French Cheese: The Process & The Palate
- French Culinary Lesson: The Macaron
- French School Lunches
- Knife DNA 101
- Le Bistrot Paul Bert (18 rue Paul Bert, 75011)
- Poste de Travail: Setting up your Workstation
- Preservation Techniques
- Salt: When, Why, How much – A Primer
- Steak-frites
- What is a Traditional Bouquet Garni?
- Your Knife Roll
Section II: Vegetables
- Lavage & Épluchage: Washing & Peeling Vegetables
- 101 Ways To Cut Yourself: Vegetable Knife Skills
- Knife Skills: Tournage
- Vegetable Cooking: A l’anglaise
- Vegetable Cooking: A l’etuvé
- Glacer: Glazing Vegetables
- Pommes Rissolées
- Cooking Method: Dans un Blanc
Section III: Stocks
- Stocks and Sauces Terminology
- Guidelines For Stock Preparation
- French Stocks (Fonds)
- White Stocks (Fonds Blances) & Fumets
- Brown Stocks (Fonds Bruns)
- Glazes (Glaces)
- Liaisons: The Binding Agents
Section IV: Sauces
The Five French Mother Sauces
- The Five Classical French Mother Sauces : Béchamel
- The Five Classical French Mother Sauces: Velouté
- The Five Classical French Mother Sauces: Espagnole
- The Five Classical French Mother Sauces: Hollandaise
- The Five Classical French Mother Sauces: Tomate
French Sauces Overview
- French Brown Sauces
- French White Sauces
- Béchamel Sauces
- About Emulsified Sauces
- Warm Emulsified Sauces
- Cold Emulsified Sauces
Secondary / Modern Sauces
Section V: Modernist Cuisine
Section VI: Ethnic Cuisine & Sourcing Ingredients
Sourcing Ingredients
- Butchery: Meat & Seafood
- Cheese & Dairy
- Commercial Fishing, Sustainability and Environmental ImpactAlaska
- Salmon Purse Seining
Thinking of Opening A Restaurant
Culinary Fun Facts
- Culinary Fun Fact: Are All Fish Eggs Caviar?
- Culinary Fun Fact: Peanut Allergy
- Culinary Fun Fact: Please don’t recycle
- Culinary Fun Fact: Salmon Pin Bones
- Culinary Fun Fact: Soy Alergy
- Culinary Fun Fact: Should you eat oysters only in months whose names contain the letter R?
- Culinary Fun Fact: How to Polish Copper
- Culinary Fun Fact: How to Wash Lettuce
- Culinary Fun Fact: What is a Moderate Oven?
- Culinary Fun Fact: How To Use Gelatin
- Culinary Fun Fact: Removing abnormal odors from your refrigerator
- Kashrut: Jewish Dietary Laws
Culinary Japan
- Chadō (茶道): The Way Of Tea
- Japanese Table Manners 101
- Kaiseki-Ryori (会席料理)
- Japanese Teas After Matcha
- Nodaiwa: Unagi Restaurant
- Shōkadō bentō (松花堂弁当)
- Soba Master: An Art Form
- Sushi Definitions for Foreigners
- What is the Japanese tea ceremony?
Culinary United States Southern
- 13 Gypsies – Jacksonville, Florida
- Dockside Seafood Restaurant – Jacksonville Beach, Florida
- Edna Lewis on Coffee
- Husk – Charleston, South Carolina
- La Cuisine Creole by Lacadio Hearn
- Leah Chase
- Palm Valley Fish Camp: An Afternoon Lunch (Ponte Vedra, Florida)
- Photo Essay : Palm Valley Fish Camp & Marker 32 (Jacksonville Beach, FL)
- Stephenson’s Apple Farm: Family Influence
- The Grey – Savannah, Georgia
- The Olde Pink House – Savannah, Georgia
- Turkey and the Wolf – New Orleans, Louisiana
Culinary United States Non-Southern
- A few bites at Jaleo (Washington D.C.)
- A Morning at Wagshal’s Market – Washington D.C.
- Bistro Provence (Bethesda, MD)
- Gertrude Stein on Coffee
- Storm Castle Cafe – Bozeman, Montana
- Storm Castle Cafe Cowboy Bistro Pop-Up Dinner (Bozeman, MT)
Recipes & Techniques
- Ancient Cuisine – Recipes & Techniques
- European Cuisine – Recipes & Techniques
- French Cuisine – Recipes & Techniques
- Hippie Cuisine – Recipes & Techniques
- Japanese Cuisine – Recipes & Techniques
- Jewish & Israeli Cuisine – Recipes & Techniques
- Nordic Cuisine – Recipes & Techniques
- Southeast Asia Cuisine – Recipies & Techniques
- Southern Cuisine – Recipes & Techniques
