continued (page 4 of 4)
And there in one corner it was—a card: Cordon Bleu Diplôme de Cuisine Bourgeoise, Gertrude Camille Shribheimer,
Mania screamed, and Gramp smiled. “It was her scalp or mine, Sari.”
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Diary of a Foodie
From Vermont to Vietnam, take a global culinary tour with season three of our award-winning public television show, Gourmet's Diary of a Foodie.
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Watch chef Chris Cosentino use a blowtorch, a razor, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa.
