Food Arts Magazine, April 2014

  • Maitake mushrooms with braised peanuts, pommes Dauphine & Brussels sprouts

    Maitake mushrooms with braised peanuts, pommes Dauphine & Brussels sprouts (page 82)

    from Food Arts Magazine, April 2014 Food Arts Magazine, April 2014 by Linton Hopkins

    • Categories: Appetizers / starters; Main course; French
    • Ingredients: butter; onions; raw peanuts; smoked ham hocks; pork stock; sorghum syrup; malt vinegar; Creole mustard; ground ginger; maitake mushrooms; milk; all-purpose flour; egg yolks; potatoes; crème fraîche; canola oil; shallots; Brussels sprouts
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  • Published Apr 01 2014
  • Format Magazine
  • Page Count 88
  • Language English
  • Countries United States
  • Publisher M. Shanken Communications, Incorporated

Publishers Text

Food Arts—the gold standard in the industry—is known for keeping its readers on the cutting edge with authoritative coverage of trends, news, and inspiration from across the globe.

With the latest and hottest restaurant openings, business-building tips from colleagues, menu and food innovations, how-to culinary demos, tabletop fashions, state-of-the-art equipment, marketing ideas, and recipes galore, Food Arts serves the informational needs of the entire full-service segment of the restaurant/hotel industry.

The magazine (published 10 times a year) has been an invaluable resource and inspiration for nearly a quarter of a century, and now FoodArts.com will supplement the magazine with online exclusives, chef interviews, videos, image galleries, and up-to-the-minute news.