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| New York: A Whole Lotta Bread |
| By: foodtripwgbh |
Added: 6 Nov 08 |
Views: 13 |
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Todd discovers the bakers and breads of New York's diverse ethnic neighborhoods - from naan to black bread and bialys. |
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| Italian Cornbread - Pane di Granoturco |
| By: foodwishes |
Added: 6 Nov 08 |
Views: 20 |
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Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes! Leave me a comment there. |
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| Baker Yannig Tanguy |
| By: mylastbite |
Added: 7 Sep 08 |
Views: 57 |
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Gourmet's Diary of a Foodie. Baker Yannig Tanguy, Crown Point Bakery in New York. With Ken van Hasinga, Wheat Farmer. http://www.crownpointbread.net/contact.html Address:
Crown Point Bread Co. 2744 Main Street, P.O. Box 403 Crown Point, NY 12928 Telephone: (518) 597-4466 E-mail: yannig@crownpointbread.net http://www.gourmet.com/diaryofafoodie From the episode "Bread, The Foundation of a Meal" 2008 |
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| How to Make Roman Bread |
| By: 100SMILLAVE |
Added: 1 Sep 08 |
Views: 27 |
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A segment from Home Matters showing how to make our famous Roman Bread. (A variation of focaccia.) My late Aunt Emilia, born and raised in Sassoferrato, Italy, taught my mother Shirley how to make the family recipe. Mom started making batches of the bread for parties and special occasions. Friends of Shirley and Leonard convinced them to begin serving it at Monti's La Casa Vieja. This recipe was adapted to suit the needs of the restaurant and the era (when it was introduced, true rustic Italian flat bread would have been 'too hip for the room' in Phoenix). For example, kosher salt and thinly sliced fresh onions on top were originally used, instead of table salt and dehydrated onions in the dough. I encourage you to experiment. |
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| Best Baguette in Paris |
| By: mylastbite |
Added: 26 Jun 08 |
Views: 20 |
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Gourmet's Diary of a Foodie, Bread: The Foundation of a Meal. Bread Expert Steven Kaplan searches Paris for the best baguette... Franck Debieu's Bakery L'Etoile du Berger, Paris, France 2008 |
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