Dear Food Lovers,

Forgive the slight delay in our ezine broadcast due to some technical difficulties.  We made sure, however, that once again – we have the best culinary selections for you.  Also, we have prepared links to some of the most decadently delicious no-bake recipes we have found online.  This is our  recipe theme for this week.  We will adopt a theme on a weekly basis.

Check out all the interesting links we have for you below.  We have links to the nominees of the world’s best female chefs and an article on Chef Bocuse, the Best Chef of the Century.

ChefBlogDigest ezine:  http://www.chefblogdigest.com

Advertise here contact: matthew@chefblogdigest.com

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MORE READING SELECTIONS!

• Cash not key motivator for young hospitality workers

Flexibility and time to spend on their mobiles are more important to Gen Y hospitality employees than higher wages, according to research.

• How Healthy is “Health Food?”

Yes, all the foods on this list are healthy for most, but a few can pose problems for the unwary.

• What is French for a vegan?

The trial of the vegan couple in France whose baby died highlights how difficult it is not to eat meat there.

• Is it safe to eat at a Japanese restaurant?

Should we keep eating at Japanese restaurants? In light of Japan’s current situation since the Fukushima Daiichi nuclear plant was crippled by the March 11 earthquake and tsunami, countries around the world have been worried about radioactive food coming from Japan.

• Food Network UK to Air Secrets of the Royal Kitchen

Food Network UK has acquired from DRG a one-hour special that looks into the kitchen of the British royal family, providing culinary secrets and tips on how to cook food fit for royalty.

• Is Nathan Myhrvold a modern-day Escoffier or a culinary supervillain?

Ever dream of a cookbook with an entire section devoted to crispy skin, including a sidebar for food nerds on the science of crackling fish skin and a high-res gastro-porn centrefold featuring seven different preparations of Finger-Lickin’ Chicken?

• The Most Expensive Wine in AustraliaAustralia’s most expensive wine — a recently released Shiraz with a perfect score from an influential wine publication — costs a hefty 700 Australian dollars to 800 Australian dollars (US$700 to US$800) a bottle. But nobody seems deterred by it.
• The science of a perfect Bloody MaryThe trick to mixing the perfect Bloody Mary is to use lots of ice and good tomato juice, and not to let it stand for too long, according to a scientific study.
• Organic vs. synthetic fertilizers: which is best?Both types have drawbacks, but choosing one depends on the garden and the gardener.
  
• Baking as therapy

In order to de-stress after searching high and low for other opportunities, Garcia turned to baking. It was her “relaxing therapy.” Despite her baking prowess, she studiously stayed away from baking bread.

• Are restaurant staffers usually professional?There are a lot of people working in restaurants that don’t understand that they are paid professionals

ChefBlogDigest ezine:  http://www.chefblogdigest.com

Advertise here contact: matthew@chefblogdigest.com

MORE READING SELECTIONS!

• Modern German fare meets Classic Chicago cuisine at Sky-High Epicurean Events in Munich and Chicago

The culinary team from The Signature Room at the 95th, a destination recognized by many as an iconic dining experience in Chicago, turns their sights to one of the top restaurants in Munich for their first international chef exchange event in April 2011.

• Research and Markets: Global Organic Food Market – Trend Analysis

The global organic food market is recuperating from the global financial crunch as revenues are projected to reach more than USD 60 billion by the end of 2011.

• AHA World Class Master Chef Series presents chef Michael Ty

The American Hospitality Academy (AHA) Philippines, the first and only international culinary school in the country, brings chef Michael Ty, the first Filipino-American president of the American Culinary Federation, as guest master chef for this year’s AHA World Class Master Chef Series

• Author Michael Pollan explains the war on food movement

If the industrial food system were working so well, you would not have so many consumers abandoning it in droves. And this is an organized PR campaign to defend industrial agriculture.

• The best sandwich ever?

What’s your favourite sandwich and how precise is the recipe for success?

• Vietnam’s hold on thai tastebuds

Vietnamese food is very popular in Bangkok for several reasons. Meals often come with fresh vegetables, making it a healthy choice and the seasoning is moderate, not too spicy, so it can be eaten and enjoyed at any time.

• Top 10 Most Profitable Beverage Stocks: KO, ABV, TAP, DEO, HANS, BUD, BORN, BF.B, CCU, VCO (Mar 20, 2011)

Here are the top 10 most profitable Beverage stocks for the last 12 months, UPDATED TODAY before 4:30 AM ET. One Chinese company (BORN) is on the list.

• Come fry with me! Heston Blumenthal turns trolley dolly for his latest TV challenge

Heston Blumenthal has never been reluctant to push boundaries. But has he pushed them too far in his new Channel 4 series?

• France urges EU-wide checks on Japan food imports

France has asked the European Commission to look into a harmonized system of controls on radioactivity in food and feed imports from Japan following the Asian country’s nuclear crisis, officials said on Tuesday.

• What’s Not to Love About Google’s New Recipe Search? Plenty.

Whether you’re a food blogger who publishes recipes or you’re trying to find a great mac and cheese recipe for dinner, you just might not love Google’s new Recipe View.

• Foodie culture boosts food science interest, says IFT

The number of students graduating with food science degrees has almost doubled in the United States since 2004, according to the Institute of Food Technologists (IFT).

• How to Properly Clear Broken Glass Clearing up broken glasses is not just a sweep and discard thing. You have to be very careful not only in handling the pieces of broken glasses, but you also have to be very careful in properly disposing of the whole thing.

ChefBlogDigest ezine:  http://www.chefblogdigest.com

Advertise here contact: matthew@chefblogdigest.com

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• Cristina Sato and Chef Egmedio make fruit sushi

Fruit sushi isn’t traditionally Japanese, says Cristina Sato, owner of popular Johannesburg restaurant Yamato.

• California Figs Declared ‘It’ Fruit by Epicurean Insiders

Luscious! Addictive! Seedy Heaven! Taste of Eden! Sublime! These are the words and phrases used to describe California Figs by members of today’s most preeminent culinary organizations – the International Association of Culinary Professionals (IACP) and Les Dames d ‘Escoffier International (Les Dames).

• Hospitals try cooking up better food for patients

Haute cuisine is to hospital food as coq au vin is to mystery meat, right?

• Raw Foodism Explained

Raw foodism promotes a diet where raw foods are consumed for at least 75% of the time.

• Asian nations start testing Japanese food for radiation contamination

A day after a massive earthquake and tsunami damaged Japan’s Fukushima nuclear power plant, several Asian nations said that they would test imported Japanese food for radiation.

• A New International Wine Competition Launches In New Zealand

A new wine competition is taking place this year, to fill the gap left by Liquorland Ltd who have decided not to run their International Wine Competition for the time being.

• 16 Tasty Ways To Make Broccoli Salad: {Recipes}

Broccoli makes a nice salad that’s hard to tire of since there are so many different ways you can make it.

• Top 5 “Unique” Wedding Dessert Trends for 2011

There are many different ways you can impress guests with dessert. Here are my top 5 “unique” wedding dessert trends for 2011.

ChefBlogDigest ezine:  http://www.chefblogdigest.com

Advertise here contact: matthew@chefblogdigest.com

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• Sandwich chain outgrows McDonald’s

SUBWAY now has more restaurants worldwide than McDonald’s.

• Debate in an Eggshell: Yolks vs. Whites

PHILOSOPHERS may ponder the chicken-egg question. But for cooks, a far more pressing concern is the yolk-white question. Which comes first depends on whom you ask.

• Why Eat Like a Greek

Greek researchers offered fresh evidence of the health benefits of the Mediterranean diet, reporting in a large study that it helps improve several risk factors linked to diabetes, obesity and heart disease.

• How fancy can fast food get?

Does fast food taste better when it’s served on a china plate?

• Bad Weather = Good For Maple Syrup: How to Make Your Favorite Pancake Accompaniment (And Cocktail)

Maple sap is an incredible thing. Clear in color with just the slightest hint of sweetness, you would never think that it could become that glorious pancake accompaniment.

• How to make the perfect Manhattan

Beppi Crosariol shows you how to make the classic cocktail, perfect for warming up winter nights

• Killer disease feeds on fast-food lifestyles

There is one easy way of gauging how big a killer colon cancer is in a country and that’s to look for the golden arches of a fast-food restaurant, says cancer specialist Jonathan Sham Shun-tong.

• The New Michelin Guide

The Guide is suffering its own existentialist crisis. Despite its Bible-like quality, it has not escaped the decline in traditional Guidebook publishing as the business goes digital.

• Is Malaysian food, the next hot cuisine?

Will Malaysian cooking be the next ethnic food to explode in popularity in North America?

• Asian nations on subsidy spree as inflation hits

As prices of food and fuel reach historic highs, Asian nations with a wary eye on Middle East uprisings are doling out subsidies that experts warn are storing up trouble for the future.

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ChefBlogDigest ezine:  http://www.chefblogdigest.com

Advertise here contact: matthew@chefblogdigest.com

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