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Cooking Issues 2n2h6e
Por Dave Arnold 2w544d
- 0
Tuesdays at 12:00PM EST
Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to the show.
Check out Dave’s blog for more: www.CookingIssues.com
Dave Arnold grew up in the New York area and began tinkering with restaurant equipment after earning his Master of Fine Arts from Columbia University’s School of the Arts. In 2004, Arnold founded the Museum of Food and Drink in New York to promote learning about the history and culture of food. In 2005, The International Culinary Center, home of The French Culinary Institute, tapped him to head its new Culinary Technology Department. Dave recently signed a double book deal with Norton Publishing. His first book will explore the science behind cocktails.
Heritage Radio Network. All Rights Reserved.
Dave Arnold, chef and inventor, answers listener questions on the latest innovative techniques, equipment, and ingredients in the food world. Each week on Cooking Issues, Dave solves your cooking dilemmas with his mile-a-minute stream of knowledge. Got a question on ike-jime, the Japanese fish killing technique? We got you covered. Hydrocolloids, sous-vide, liquid nitrogen? No problem. Have a question about pimping your oven to make great pizza? Give us a call. Occasionally Dave will invite special guest chefs, bartenders, authors and columnists to the show.
Check out Dave’s blog for more: www.CookingIssues.com
Dave Arnold grew up in the New York area and began tinkering with restaurant equipment after earning his Master of Fine Arts from Columbia University’s School of the Arts. In 2004, Arnold founded the Museum of Food and Drink in New York to promote learning about the history and culture of food. In 2005, The International Culinary Center, home of The French Culinary Institute, tapped him to head its new Culinary Technology Department. Dave recently signed a double book deal with Norton Publishing. His first book will explore the science behind cocktails.
Heritage Radio Network. All Rights Reserved.
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