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December 22, 2014

COFFEE AND DOUGHNUTS

FOR THE CAPPUCCINO SEMIFREDDO Place the egg yolks and ¼ cup plus 2 tablespoons sugar in the bowl of a mixer fitted with the whisk attachment. Add vanilla bean. Whip for 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer to a bowl […]

Recipes Art Culinaire Issue 111 features Thomas Keller's Coffee and Doughnuts
Recipes Wolfgang Ban Seasonal Austrian Chefs Art Culinaire Issue 111
December 22, 2014

POACHED EGG AND LOBSTER

FOR THE LOBSTER Remove claws and tail from lobster body and seal meat in a vacuum bag. Chill until ready to serve. Reserve body for lobster stock. FOR THE EGG Fill large saucepan with five inches of water and bring to boil. Add vinegar. Crack one egg into small bowl. Reduce heat to simmer, moving saucepan halfway off heat. Into […]

Recipes Art Culinaire Issue 111 features Thomas Keller's Coffee and Doughnuts

COFFEE AND DOUGHNUTS

FOR THE CAPPUCCINO SEMIFREDDO Place the egg yolks and ¼ cup plus 2 tablespoons sugar in the bowl of a mixer fitted with the whisk attachment. Add vanilla bean. Whip for 12 minutes at medium speed, or until the mixture has lightened and tripled in volume. Beat in the espresso extract. Transfer to a bowl […]

Read more
Recipes Wolfgang Ban Seasonal Austrian Chefs Art Culinaire Issue 111

POACHED EGG AND LOBSTER

FOR THE LOBSTER Remove claws and tail from lobster body and seal meat in a vacuum bag. Chill until ready to serve. Reserve body for lobster stock. FOR THE EGG Fill large saucepan with five inches of water and bring to boil. Add vinegar. Crack one egg into small bowl. Reduce heat to simmer, moving saucepan halfway off heat. Into […]

Read more

“I think there is no other magazine like Art Culinaire which really is geared toward professionals and mainly to high end restaurants. It’s where you always can find something interesting from young chefs to exciting dishes from all over the world. I can’t wait to get my Art Culinaire and show some of the beautiful photography to my chefs.”

– WOLFGANG PUCK

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A CULINARY RECORD

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