9/3/2014

Jamie Bissonnette, who won a 2014 James Beard award for best U.S. Northeast chef for his Boston restaurant Coppa released his first cookbook detailing how to make cured meats and pates. Bissonnette offers advice for preparing tricky ingredients such as chicken livers. "It's knowing how to take out things that are bad about an ingredient and highlight the aspects that are good," he said.

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