Food Arts Magazine, Jan/Feb 2010

  • Creamy Idaho potato/leek risotto with porcini mushrooms & Parmigiano-Reggiano

    Creamy Idaho potato/leek risotto with porcini mushrooms & Parmigiano-Reggiano (page 80)

    from Food Arts Magazine, Jan/Feb 2010 Food Arts Magazine, Jan/Feb 2010 by Alessandro Stratta

    • Categories: Main course
    • Ingredients: grapeseed oil; chicken backs; chicken necks; garlic; butter; chicken stock; thyme; dried porcini mushrooms; leeks; bone marrow; potatoes; dry white wine; mascarpone cheese; Parmigiano Reggiano cheese
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  • Published Jan 01 2010
  • 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.