Tuesday, December 6, 2011
French Cooking Term of the Week
Rissoler means to toss in hot fat or butter in order to give the ingredient color.
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Radio talk show host of "The Hospitality Industry News Network" and author of "You Only Live Once" about his early years traveling around and working on ships and foreign countries Steven blogs about his thoughts on the restaurant industry as he sees it today.
Check out his web site at www.stevennicolle.com for more information.