Entries tagged with 'celebrity chefs'
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Ferran Adrià Looking to Break into Pizza Business; Italians Not Happy
CORRECTION: Adrià not opening a pizzeria. "Not anytime soon." Uh oh. Ferran Adrià and his brother Alberto have announced plans to open a pizzeria in Barcelona, raising the hackles of some Italian pizza partisans. But the world-renown chef and owner of El Bulli (the "best restaurant in the world" for four years running, is not going to deconstruct the dish using the high-tech "molecular gastronomy" techniques he's known for: Ferran and his brother Alberto, the pastry chef at cutting-edge El Bulli, plan to open a straightforward pizzeria in Barcelona, apparently one that will be gimmick-free. They insist their goal is...In Videos: Jamie Oliver Makes Pizza
This series of videos shows Jamie Oliver making pizza. They're fairly interesting because Oliver has cooked around the various regions of Italy, each with its own specific way of doing things. Instead of slavishly sticking to one culinary canon, however, he finds a way of making pies that fuses all the good stuff that works for him. And check out his killer wood-burning pizza oven. All that, after the jump....Mario Batali's Lakeside Pizza Oven
From last week's New York Times Travel section—Mario Batali and family kickin' it Michigan style. Naturally, the pizza-oven bits caught my eye. (That's Batali's imported wood-burner at right.) Watching Mario Batali shovel a pizza topped with chopped tomatoes, wet chunks of fresh mozzarella and grilled artichokes into his crackling outdoor pizza oven, it is easy to imagine you are in a hill town outside Bologna, perhaps even in Borgo Capanne, where Mr. Batali apprenticed for three years at a trattoria. The surrounding spruce trees and the wind off the lake only add to the air of authenticity, as does the...It's Not Easy Makin' Pizza in the Heart of the City
Über-chef, restaurateur, and television personality Mario Batali found out the hard way that even for famous chefs, cooking is easy and pizza is hard. When I wrote Pizza, A Slice of Heaven, I asked Mario to write about the difficulties of a well-known chef opening a pizzeria. Words by Mario Batali | I'd always wanted to make pizza—not the regular, great New York City slices like the ones I eat at Joe's, right around the corner from two of our restaurants, Babbo and Lupa, or the great whole pies made in coal-fired brick ovens like the one at Totonno's in...Wolfgang Puck in Jersey
The first time I had ever heard of chicken pizza was while watching some cooking show in high school. I remember thinking it was novel idea worth investigating. I also liked other questionable things high school, but that's another story. Anyway, the man responsible for broadening my fowl-on-a-pizza horizon was Wolfgang Puck, who appeared on that show as part of its feature on Los Angeles restaurants. Older and (a bit) wiser, I no longer think chicken on a pizza is a good idea. So I don't really know why the opening of Wolfgang Puck Express in Hoboken interests me. The...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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