  
|
|
|
|
|
||
Seasoning (36%) "When a dish is too salty, people react immediately," says chef Jason Dady of the Lodge Restaurant of Castle Hills in San Antonio.
Recognizing great ingredients (24%) "Good food should speak of a place and time," says Ryan Hardy of Montagna in Aspen, Colorado.
Knife skills (16%) "The first thing I ask new cooks to do is cut chives, to see if it’s something they take pride in," says Jason Knibb of Nine-Ten in La Jolla, California.
23% said pork belly. "Americans have this love affair with bacon. Pork belly is where bacon comes from and is more versatile." —Jose Garces, Amada, Philadelphia
32% said the spoon. "When I buy new wooden spoons, I soak them in mineral oil several times. Then they’re easier to clean." —Gina DePalma, Babbo, NYC
53% Valrhona Karen Barker of Durham, North Carolina’s Magnolia Grill loves the fruity Manjari.
16% Scharffen Berger "Excellent and straightforward chocolate," says Joanne Chang of Boston’s Flour Bakery + Cafe.
12% Guittard Matthew Gennuso of Chez Pascal in Providence likes the 72% Cacao Bittersweet Chocolate.
Jbprince.com Chefs adore the wide selection, including sprayers for applying thin layers of chocolate.
Gustiamo.com This smartly designed site allows users to search by region for 20 regions in Italy.
Amazon.com Seattle chef Tom Douglas’s most extravagant purchases: signed first editions of Jacques Pépin’s cookbooks.
Copyright © 2008, American Express Publishing. All rights reserved.
View Website Terms and Conditions and Privacy Statement of American Express Publishing Corporation. Users of this site agree to be bound by the terms of the American Express Publishing Corporation Website Terms and Conditions. Copyright © 1997 - 2008 American Express Publishing Corporation. All Rights Reserved.
