Art Culinaire articles

Recent articles from Art Culinaire

Serviceware.(Industry Spotlight)(interview with designers Alberto Alessi, Izabel Lam and Martin Kastner)(Interview)
March 22, 2009... A painter would be lost without his canvas in much the same way a chef would be helpless without serviceware. It is the common denominator uniting all restaurant kitchens as it serves to bridge the space between customer and chef. Modern serviceware reflects, and in many cases defines, the...

The unbearable lightness of frying.(Back to Basics)(history and steps on how to cook tempura)
March 22, 2009... THE JAPANESE COOKING METHOD KNOWN AS "TEMPURA" complies with this culture's adherence to the practice of presenting simple, artfully plated food that is comprised of the freshest possible ingredients available. Although tempura is considered a Japanese culinary triumph, this cooking...

Step by slow deleberate step.(chef Chikara Sono)(Interview)
March 22, 2009... Chikara Sono, Executive Chef of New York's East Village restaurant Kyo Ya, did not arrive in America with the intention of becoming a chef. When he first came to New York from his native Sapporo, Japan, he was more interested in taking pictures than he was in cooking. "I first came to America...

Snow crab tempura (serves 4).(Recipe)
March 22, 2009... For the rice stuffing: 10 ounces cooked sushi rice 4 ounces tobiko flying fish roe * 2 sprigs mitsuba, blanched ** 2 ounces shimeji mushroom stems, blanched *** 2 ounces finely sliced scallion 1/2 cup white wine vinegar Salt to taste For the kani miso sauce: 4 ounces kani miso...

Potato stuffed spring corn with salted cherry blossom tempura (serves 4).(Recipe)
March 22, 2009... Potato stuffed spring corn with salted cherry blossom tempura (serves 4) For the potato stuffing: 1 teaspoon shiratama powder * Water, as needed 10 ounces mashed Idaho potatoes 1/2 teaspoon katakura starch ** 1/2 ounce granulated sugar 1 ounce butter Salt to taste For the...