The Best of The Mind of a Chef
Eggs — everyone’s favorite food. From the NYC classic egg on roll to Faroe Island fulmar egg and curry, re-fall in love with the best egg dishes culled from the archives. Crack them open and let the fun begin.
Everyone knows that it takes a great chef to make a great chef. This episode pays homage to some of the greatest culinary minds in the world. Fergus Henderson, Eric Ripert, Pascal Barbot and more spend some quality time cooking with series alumni.
When it comes to preparations, few could be as delightful and decadent as a good, old-fashioned deep fry, crispy and sizzling in grease. This episode serves up food fare from oyster po’boys to pig’s head, alligator to sardine spines.
This “best of” episode explores the wet and dry side of our culinary world. Magnus Nilsson dry-ages a steak in kidney fat as long as possible, April Bloomfield hallucinates while at a butcher shop, Ed Lee makes a ribeye with eel puree, and more.
This “best of” episode takes a long, hard look at the cherry on top of a dining experience. On the list are burnt miso apple pie, the English classic banoffee pie and sorghum ice cream. Grab a spoon.
This “best of” episode opens the birdcage on some familiar (and not so familiar) poultry dishes. Chinese chicken noodle soup and chicken and dumplings make an appearance, but stuffed Faroe Island puffin and duck on a string get screen time as well.
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