Food & Beverage Industry
Industry: Email Alert RSS FeedArt Culinaire
View more issues: Summer 2001, Fall 2001, Spring 2002
Articles in Spring 2001 issue of Art Culinaire
- Ad'A Mint!
- Apple and Raisin Strudel with Pumpkin Seed Brittle
by Hans-Peter Fink - Roasted Rabbit Loin with Salsify Ravioli
by Helmut Osterreicher - Oysters with Papaya and Cucumber Ice Chips
by Paul Sale - Profitroles with Pistachios and Chocolate Mint Ice Cream
by Jamie Mammano - Lobster, Fennel, and Mint Salad with Brandy Vinaigrette
by Costas Spiliadis - SCHNAPS
- Polenta Flummery with Poached Peaches
by Hans-Peter Fink - Steak Tartare with Rosti Potatoes
by Jorg Worther - Grilled Anchovies and Parmesan Chips
by Paul Sale - Black Mint Crostini with Green Beans and Beets
by Mario Batali - Shrimp and Tomatoes with Feta Cheese and Mint
by Spiliadis Costas - Ox Lip Terrine with Fresh Horseradish
by Karl Obauer - Roasted Venison Loin with Porcini Mushrooms
by Jorg Worther - Tuna Tartare and Nori Chips with Sambal Mayonnaise
by Patricia Yeo - Jamie Mammano
- Carrot Flan with Mint and Pea Coulis
by Mario Batali - Sack It To Me
- Mise en place
- Trout and Mushroom Strudel "Obauer"
by Karl Obauer - Celery Root Ravioli with Creamy Polenta and Crayfish
by Jorg Worther - Scallop Bonbons with Corn and Peekytoe Crab Congee
by Patricia Yeo - Mario Batali
- Steamed Clams with Mint and Black Pepper Fettunta
by Mario Batali - Shad Roe with Caramelized Onions
by Patrick O'Connell - Rochelle Huppin Fleck
- Seared Catfish with Caper Sauce
by Karl Obauer - Stuffed Artichokes with Sunchoke Puree and Asparagus
by Jorg Worther - Sardines and Vegetable Chips with Lemon and Caper Sauce
by Patricia Yeo - Costas Spiliadis
- Mint Tagliatelle with Spring Lamb Ragu
by Mario Batali - Eggs Three Ways
by Patrick O'Connell - Twilight of the Gods
- Roasted Venison Loin with Celeriac Puree and Wild Berries
by Karl Obauer - FiSh and CHiPS
- Bonito Crusted Asparagus with Spicy Mustard
by Patricia Yeo - Celery Heart, Feta, and Micro Cinnamon Basil Mint Salad
by Jamie Mammano - Mint and Pea Love Letters with Merguez Sausage
by Mario Batali - Shad Roe "En Papillote" with Sauternes Butter
by Patrick O'Connell - Poached Trout with Nutmeg Pumpkin Soup
by Hans-Peter Fink - Milk Bread Sandwiches with Plum Jam
by Karl Obauer - Paul Sale
- Crab Legs in Fishnet Stockings
by Todd English - Yellowtail Snapper with Pineapple Mint and Vin Cotto
by Jamie Mammano - Warm Almond Torta with Cherry Soup and Mint Gelato
by Mario Batali - Shad Roe with Roasted Bananas and Chardonnay Butter
by Patrick O'Connell - Roasted Spring Lamb with Morels
by Hans-Peter Fink - Beef Cheeks with a Warm Apple and Horseradish Sauce
by Helmut Osterreicher - Fried Cod with Chips and Pea Fritters
by Paul Sale - Shooting Star of Scallops and Whitebait
by Tood English - Grilled Lamb and Feta and English Mint Pizza
by Jamie Mammano - Semolina Budino with Rhubarb Compote and Mint Syrup
by Mario Batali - Phyllo Wrapped Shad Roe with Caramelized Shallots
by Robert Wiedmaier - Tripe with Apple Vinegar and Porcini Mushrooms
by Hans-Peter Fink - Steamed Trout with Dill and Quark Sauce
by Helmut Osterreicher - Seared Monkfish, Tomato Chips, and Creamy Saffron Broth
by Paul Sale - Fried Sea Bass with Chickpea Polenta Chips
by Todd English - Crispy Frogs' Legs with Cambodian Mint Butter
by Jamie Mammano - Grilled Squid Stuffed with Mint and Feta Cheese
by Costas Spiliadis - Shad Roe in a Saffron Broth
by Robert Wiedmaier - Blood Sausage Ravioli with Tender Nutmeg Pumpkin
by Hans-Peter Fink - Roasted Quail with Apples and Semmelschmarren
by Helmut Osterreicher - Chilean Sea Bass with Garlic Toast Chips
by Paul Sale - Pine Nut Coated Octopus and Tomato Tapenade
by Todd English - Seared Petit Rouget and Cinnamon Basil Mint Butter
by Jamie Mammano - Anthotiro with Honey and Mint
by Costas Spiliadis - Duo of Shad with Cabbage Confit and Caramelized Shallots
by Robert Wiedmaier
