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| Url: | http://www.gastronomersguide.com |
| Author(s): | Joseph J. Erdos |
| Language: | English |
| Tags: | food, gastronomy, recipes |
| Description: | Welcome! I’m Joseph Erdos, The Gastronomer of Gastronomer's Guide. I started this blog during New York restaurant week in January 2008. For a long time I had been searching for a way in which to share my musings on food topics with others. This blog became just that. After graduating from New York University with a degree in English and a dream of becoming a screenwriter, I had stints in daytime television, marketing, and nutrition before I realized that food, cooking, and eating had been my favorite subjects all along. In the past I have worked at Everyday Food magazine at Martha Stewart and Columbia University Press, one of the largest academic book publishers. I was and still am continually inspired by countless food books, particularly those written by the father of molecular gastronomy, Hervé This. His passion made me see food in a new and different way. And from him I took a deeper interest in gastronomy, food science, and experimental cuisine. After earning a certificate in publishing from NYU, I turned to the world of blogging and began Gastronomer's Guide. With this site, I celebrate the world of gastronomy in both the simple and elegant forms, from basic home cooking to elaborate restaurant cuisine. My aim is to teach, entertain, and expand the reader's/eater's fundamental experience with food into the extraordinary by exploring science, history, culture, cooking, dining, and eating. With a focus on food-related things to do and see in and around New York, with coverage of events, cooking demonstrations, lectures, readings, and dining experiences, and with my recipe creations, I hope Gastronomer's Guide will become your source for food and culture. Please join me in my gastronomical adventures. |
| Ratings | Not rated yet. |
| Popularity: | 25 Followers |
Blog Feed
Baked Three-Cheese Pasta with Parsley Pesto and Shrimp
| Who didn't grown up eating macaroni and cheese made right from the blue box? It was one of the many kids' staples I grew up eating, one that I couldn't get enough of. Macaroni and cheese has a home...more |
2009-11-04
Cauliflower Gratin with Orzo
| I am a big fan of gratins or for that matter anything baked and covered in cheese, especially vegetables. And there is no other way I like cauliflower more than when it's baked. I don't particularl...more |
2009-11-03
French Onion Soup Gratiné
| There is no soup more classic than the French onion soup. It's famous around the world and here in the United States, no bistro menu is without it. It's a soup that is ultimately comforting, flavor...more |
2009-11-02
Chocolate Sandwich Cookies with Peanut Butter Filling
| Chocolate sandwich cookies were my favorites as a kid. Though I haven't had them in years, I still crave them. To settle my sweet tooth this Halloween, I decided to create my own grown-up version w...more |
2009-10-29
Chicken Pot Pie
| I have a special fondness for pot pie. It's one of those all-in-one meals that always hits my comfort spot. And it's a welcome dish to eat on a cold and rainy day like the ones we're having this se...more |
2009-10-27
Apple Tarte Tatin
| There are plenty of reasons to enjoy apples this season. For me it's because they make the best desserts. With apples so plentiful at farmers' markets and supermarkets this time of year, I love to ...more |
2009-10-26
Spice Up the Kitchen with Monica Bhide's Modern Spice
| Many people would agree that Indian food has a certain mystique. Maybe it’s the combination of unique and unusual ingredients and spices or it could be the pungent fragrances that seem to drift for...more |
2009-10-22
Roasted Chicken Breasts with Carrots and Kohlrabi
| For me there is no food more appealing than roast chicken. I'd be happy to subsist on it all the time. Instead of roasting a whole chicken, which can take an hour or more, I prefer roasting chicken...more |
2009-10-20
Forty Cloves of Garlic Soup with Pistachio-Crusted Shrimp
| Despite my family of garlic haters, I love garlic. And I love lots of it in all forms. A very close older family friend eats it raw and rubbed on toast, then spread with butter or rendered duck fat...more |
2009-10-19
Finding the Right Edge: Choosing, Trying, and Buying the Best Chef's Knife
| Buying your first knife can be daunting, but once armed with a bit of know-how, the task becomes much easier. I know I've walked down the knife aisle at many kitchen stores scratching my head. The ...more |
2009-10-14
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