Episode #20 with Jeff Gordinier
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Esquire writer and author Jeff…
by Vera Loulou 06/04/2023
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Esquire writer and author Jeff…
by Vera Loulou 06/04/2023
During the past decade Jeff Gordinier has covered the world of food — as a reporter for The…
by Vera Loulou 06/04/2023
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Valentino Cassanelli, the Executive Chef…
by Vera Loulou 15/01/2023
INGREDIENTS (for 4 servings) For spelt and umeboshi sauce For the shaped celery METHOD For spelt and umeboshi…
by Valentino Cassanelli 15/01/2023
INGREDIENTS (for 4 servings) For the red mullet For the marinara sauce For the courgettes For the hibiscus…
by Valentino Cassanelli 15/01/2023
INGREDIENTS For the creamy rice cake For the strawberry mousse For the strawberry chips For strawberries in osmosis…
by Valentino Cassanelli 15/01/2023
Chef Valentino Cassanelli is one of the most exciting and unique chefs in Italy. His dishes are a…
by Vera Loulou 15/01/2023
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews John Karangis, the Executive Chef…
by Vera Loulou 11/12/2022
INGREDIENTS 70 grams water 200 grams granulated sugar 287 grams heavy cream 47 grams butter 130 grams butterscotch…
by John Karangis 11/12/2022
INGREDIENTS (serves 4-6 people) For the lamb 2 lamb racks ¼ olive oil 2 tbsp fresh rosemary 2…
by John Karangis 11/12/2022