Submitted by Sara West on Thu, 02/14/2013 - 12:39pm
Food is considered an art form by many, but no great chef is born a culinary genius. Great chefs are made through hard work, refined skill, and perseverance. Find out how these chefs learned their trade and see what it takes to survive in the competitive world of culinary art:
Submitted by Sara West on Fri, 12/07/2012 - 4:19pm
I used to buy popcorn in microwave bags. One day, I became nostalgic and bought kernels for stove popping instead. That's how I learned I like homemade popcorn better. It tasted better. I could add my own ingredients. And it was cheaper.
I started wondering what other foods are easy to make and less costly than their ready-made counterparts. I quickly learned that peanut butter can be made in only ten minutes with only three ingredients. And, again, it was tastier and cheaper than its store-bought equivalent. I wanted to find even more items I could make, so I searched for a few books at the library and came up with three good guides.
"The Food in My Beard" That's right, besides having the most awesome title ever, this "food lovers" blog serves up tasty recipes from the bearded one himself, Dan Whelan. Seriously, how do you not love a cooking site that has a "Stubble" section (where Whalen focuses on basic cooking skills and dishes)? Check out the recipe for Lasagna Timpano, where Whelan gives step-by-step directions for making a mouthwatering multi-layered, "multi-flavored" lasagna.
Nothing beats freshly made cool and spicy salsa to keep away the summertime blues. Patsy Brautigam and Claire Gunnels will demonstrate how to make several types of salsa to please a variety of palates.
Join us tomorrow at LIFE and discover meals that are light and cool this long, hot summer. Jackie Barnhart concocts some inventive gazpachos, asparagus wheels, and an edible arrangement of melons and assorted fruits. Homemade lemonade, anyone?
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