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Fed up with being served food on planks of wood and pieces of slate, or drinks in jars? How about beef Wellington on barbed wire, a cooked breakfast on a shovel or sausages in a dog bowl? In recent years, the culinary world has been gripped by an epidemic of restaurants and chefs "getting creative" with food presentation--and Ross McGinnes has had enough. In 2015 he founded the Twitter account @WeWantPlates to push back against this trend and document serving travesties, building up more than 130,000 followers and receiving thousands of submissions.
Fed up with being served food on planks of wood and pieces of slate, or drinks in jars? How about beef Wellington on barbed wire, a cooked breakfast on a shovel
Find order and beauty in the kitchen with this delightfully elegant primer on washing the dishes that elevates and illuminates a seemingly routine chore. Washin
"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate"
Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Com
Sometimes all you need is a little spark of inspiration to change up your regular cooking routine. The Love & Lemons Cookbook features more than one hundred sim
