This recipe of Walters is good for Autumn time using seasonal vegetables like Jeruslam Architchoke and fennel to accompany a roasted rack of lamb. The dried fruit condiment adds a delicate sweetness and chewiness to compliment this fabulous dish. Ingredients for the lamb 1 lamb rack fat cap...
This recipe is from Walters class- "Signature Dishes from the best restaurants around the world." Every famous restaurant has its own unique signature dish. All the dishes are designed so you can recreate them in your own home kitchen with ease. Surprise your guests at your...
A recipe for the Molecular Gastronomy Class: This mango coconut foam soup is rich, airy and just a bit spicy. Since it’s culinary foam instead of a traditional liquid soup, the texture is different than what many people will expect, which adds a new dimension to...
