If you like average mushrooms, you’ll love their gourmet counterparts–they’re variously meaty, woodsy, fruity, crunchy, or earthy, and they’re all positively succulent. Portobellos, shiitakes, morels, and the near-holy truffle are popping up in restaurants, and gourmet markets like–well, like mushrooms after rain. We’ll introduce you to some of the monarchs of the fungal kingdom.
Americans enjoy restaurants. Ethnic, gourmet, family style, fast food, deli . . . More people are eating out than ever before. In fact, according to the American Restaurant Association over 50% of all meals in the United States, today is consumed in restaurants. And that figure is predicted to climb to 75% by the 1990’s.
The wine laws which exist in France and the entire European Community are implemented by the Institut National des Appellations d’Origine, INAO. In the late part of the 19th century the Phylloxera pest and Downy Mildew destroyed French vineyards and as a result wines were being fraudulently produced, under French region names, in places like […]