unusual edibles, hard to find items, interesting stories,
premium ingredients and great recipes monthly in the
Food & Beverage World Newsletter and on our site
Method of Composed Soups
no longer have to think of soups as something that takes hours
and hours to fix. Create your own artistic meal-in-a-bowl
with Soup Stock and leftovers with an eye to a stylish presentation.
We used Bonewerks
Culinarte Glaces for our basic soup stock, where
all you had to do was thaw, add water, and your own seasonings.
Below are just a few of the ideas Executive
Chef John Kane of www.kanesrestaurant.biz
came up with.
The soups you can make are
limited only to your own imagination. (Read
the Article Here)
Bonewerks - CulinArte' Method of Composed Soups
By Executive Chef John Kane
542 3032 (ask for Executive Chef Tom Sausen) E-MAIL US firstname.lastname@example.org
does the French Laundry, Per Se, Charlie Palmer's Kitchen, (and
quite a few more) all have in common?
They use Wine Racks by Marcus. GET
Sent to: %E-mail_address%
If you prefer not to receive future e-mails of this type. email@example.com
Food & Beverage International, 4343
Santa Rosa, CA 95409, USA