With its rich volcanic soils, clean air, and pristine waters, the...
Travel to Istanbul, an ancient Turkish city with a culinary past...
What could be more exhilarating than the rush of a chile pepper?...Please note that Gourmet magazine ceased publication after the November 2009 issue.
Subscribers can look forward to receiving Bon Appétit magazine for the remainder of their subscription. If you have questions about your Gourmet magazine subscription, please contact subscription services. If you'd like to purchase past issues of Gourmet, please go to the Condé Nast store.
We regret any inconvenience and thank you for your loyal readership.
How did a kid from Milwaukee become one of America’s finest chefs? Join us as Paul Bartolotta, one of the first chefs in America to elevate Italian cuisine to four-star status, shows us the fresh ingredients and the classic techniques behind his wonderful, deceptively simple cuisine. Then we’ll travel to Italy to discover some of Bartolotta’s inspirations: The age-old craft of making Parmigiano-Reggiano, and one of the most important fishing ports along the Adriatic. Back in the Gourmet kitchen, we’ll mix Italian ingredients with French techniques to amazing effect.
- Keywords
- diary of a foodie,
- video,
- paul bartolotta,
- chefs,
- italian
Ratings
Comments
Post a Comment