Page 709 - Baker News Today

This is the special forces, the s.a.s. of cooking. and these cooks live to avoid, under any circumstances, disappointing their comrades, the hierarchy or monsieur paul. daniel worked here and so have many, many who have gone on to run their own celebrated kitchens. >> hello. >> in the 70s as a young wanna-be cook, i managed to lay hands on a french copy of paul bocuses classic cookbook "la cuisine de marche." and i gaped in wonder at the photos. struggled to translate the descriptions of dishes ...

>> the peasant classic. >> tony, get closer. >> you are totally sending me every one of those pictures, by the way. wow. look at that. this style of dish goes back long before cameras but its perfect. is there a more perfect assortment of colors and textures. >> in this one a somewhat more luxurious version. beef shanks, flank steak, ox tail, veal shanks, chicken, marrow bones, beef ribs, leeks, carrots, turnips, fennel, and parsnips. all stewed long and at low temperature, then served with its ...

Troisgros received three michelin stars and started a dynasty of culinary excellence that continues today with pierres son michel and his son cesar. >> my dream was always to put maison troisgros on my resume. >> bonjour. >> bonjour. >> many have called maison troisgros the best restaurant in the world. and in the 60s the brothers pierre and jean were early, important, and fundamental innovators of what came to be known as nouvelle cuisine. behold, one of their breakout classics. one of the trul...

At od, whatever business youre in, thats the business were in. with premium service like one of the best on-time delivery records and a low claims ratio, we do whatever it takes to make your business our business. od. helping the world keep promises. honestly, the off-season isnt ive got a lot to do. thats why i got my surface. its great for watching game film and drawing up plays. its got onenote, so i can stay on top of my to-do list, which has been absolutely absurd since the big game. with s...

A vertical chopper. the sprinkling of seasoning and spices. removed in large balls of finely but not too finely chopped leek. you do not want to get your hand caught in one of these things. then mixed to smooth perfection with a dough hook. >> lot of work. >> spread out and layered for consistent seasoning, formed into shapes and smacked to remove air bubbles. >> make sure the meat gets really tight. >> into the sausage machine and piped into organic casings. trust me, it aint easy. ♪ >> very ...

This is the special forces, the s.a.s. of cooking. and these cooks live to avoid, under any circumstances, disappointing their comrades, the hierarchy or monsieur paul. daniel worked here and so have many, many who have gone on to run their own celebrated kitchens. >> hello. [ speaking french ] >> in the 70s as a young wanna-be cook, i managed to lay hands on a french copy of paul bocuses classic cookbook "la cuisine de marche." and i gaped in wonder at the photos. struggled to translate the des...

Michelin stars and started a dynasty of excellence that continues today with pierres son michel and his son cesar. >> my dream was always to put maison troisgros on my resume. >> bonjour. >> many have called maison troisgros the best restaurant in the world. and in the 60s the brothers pierre and jean were early, important, and fundamental innovators of what came to be known as nouvelle cuisine. behold, one of their breakout classics. one of the truly game-changing, timeless, most influential di...

>> truffle soup elysee. i cant tell you how many hours i stared at photos of this dish, how pathetically i tried to replicate it. never, ever did i think id get to try it, much less like this. sea bass with a tomato bernaise sauce baked in a meticulously crafted millefois crust. >> this is a great moment. >> you only have three camera? >> the fish is filled with a delicate lobster mousse, chervil and tarragon and wrapped carefully in pastry. notice, please, the careful and expert tableside carvi...

They could be taken apart. any number of things could be done to these. so were very particular about keeping track of every utensil we have, making sure everything matches with the utensil numbers and everything. >> curtis merrells is one of the inmates allowed to handle the potentially dangerous utensils, but chances are if curtis wanted to hurt someone, hed save it for the ring. curtis is serving a 25-year sentence for robbery. he started boxing to relieve stress. >> i chose to go off the wro...

Just something that were learning to cope with. >> were behind him, were with him, and whatever it takes for us to see him through this, then thats what were going to do. and once hes released, then well be released. to me hes the heavyweight champion of the world. hes going to knock them out. >> curtiss teammate, 29-year-old derek rayborn, has been boxing since he was a teenager. derek is in prison for robbery and isnt scheduled for release until 2020. so his chances of fighting professionally ...