Textures of Lion’s Mane Mushroom at Pied à Terre in London скачать в хорошем качестве

Textures of Lion’s Mane Mushroom at Pied à Terre in London

Executive Head Chef Philip Kearsey of Michelin-starred Pied à Terre restaurant, in London, shares how he makes his dish, “Textures of Lion’s Mane.” The lion’s mane mushroom is served grilled, fried, powdered, pickled, shaved, roasted, and simmered to bring out its different flavors and textures. The lion’s mane is plated with a barley and pine nut porridge, barley chips, sea herbs, and Madeira cream. Watch the full documentary and find recipes here: https://www.plantforwardkitchen.org/i... ————————————————————————————————————————————————————— CIA: https://www.ciachef.edu CIA for Enthusiasts: https://www.ciafoodies.com CIA at Copia: https://www.ciaatcopia.com CIA ProChef: https://www.ciaprochef.com Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.