"Recipes are like very short stories," says Kevin Ryan, PhD., a food scientist at General Mills, and author of Betty Crocker Why It Works: Insider Secrets to Great Food
French chef Raymond Blanc returns for a second series to share his food secrets, cooking recipes from easy to complex. Celebrated chef Raymond Blanc welcomes the cameras into his kitchen to share his treasured cooking secrets. Filmed in the lively surroundings of his working Oxfordshire kitchen, this programme features a range of inspirational and achievable recipes for cooks of all abilities. In this episode, Raymond celebrates the freshest summer greens. Beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil, topped with crispy croutons and meltingly rich parmesan.
Think about the last fantastic meal you had. Chances are, the reason you remember it is because of the spices used in cooking it. Whether oregano, chiles, coriander, cinnamon, thyme, or even tea, spices add incredible dimensions to what would otherwise be plain, ordinary meals. And while cooking with these and other spices from around the world can often be intimidating and confusing, they’re actually quite easy to adapt to your own everyday cooking.