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	<title>Culinart Kosher &#187; chef</title>
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	<description>Pâté is chopped liver.</description>
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		<title>sauce</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/sauce/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/sauce/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:19:18 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[aurore]]></category>
		<category><![CDATA[bagna]]></category>
		<category><![CDATA[car]]></category>
		<category><![CDATA[cauda]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[five mother sauces]]></category>
		<category><![CDATA[Hollandaise]]></category>
		<category><![CDATA[nam pla]]></category>
		<category><![CDATA[order]]></category>
		<category><![CDATA[refrigeration]]></category>
		<category><![CDATA[sauce alfredo]]></category>
		<category><![CDATA[sauce allemande]]></category>
		<category><![CDATA[sauce beurre blanc]]></category>
		<category><![CDATA[sauce hollandaise]]></category>
		<category><![CDATA[sauce lyonnaise]]></category>
		<category><![CDATA[sauce mousseline]]></category>
		<category><![CDATA[sauce perigueux]]></category>
		<category><![CDATA[sauce pistou]]></category>
		<category><![CDATA[Taste]]></category>

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		<description><![CDATA[v. To cover or mix a food with a sauce. sauce n. In the most basic terms, a sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor. In the days before refrigeration, however, sauces were more often used to smother the taste of foods that [...]]]></description>
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		<item>
		<title>Paris-Brest</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/paris-brest/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/paris-brest/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:32 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[bicycle]]></category>
		<category><![CDATA[bicycle race]]></category>
		<category><![CDATA[bicycle tire]]></category>
		<category><![CDATA[buttercream]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Choux]]></category>
		<category><![CDATA[french dessert]]></category>
		<category><![CDATA[honor]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[paris brest]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pastry chef]]></category>
		<category><![CDATA[race]]></category>
		<category><![CDATA[ring]]></category>
		<category><![CDATA[tire]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/paris-brest/</guid>
		<description><![CDATA[A delightful French dessert said to have been created by a pastry chef in honor of a bicycle race between Paris and Brest. It consists of a baked almond-topped choux pastry ring (patterned after a bicycle tire) that is split and filled with a praline-flavored buttercream.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>p&#226;tissier</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/ptissier/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/ptissier/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:13:57 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[acirc]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[french word]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pastry chef]]></category>
		<category><![CDATA[pastry cook]]></category>
		<category><![CDATA[tissier]]></category>
		<category><![CDATA[word]]></category>

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		<description><![CDATA[The French word for &#8220;pastry cook&#8221; or &#8220;pastry chef.&#8221;]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>marguery sauce</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/marguery-sauce/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/marguery-sauce/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:10:21 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[butter]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[egg yolks]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fish stock]]></category>
		<category><![CDATA[french chef]]></category>
		<category><![CDATA[late 1800s]]></category>
		<category><![CDATA[marguery]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Sole]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[white wine]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[A sauce made from a reduced mixture of white wine and fish stock blended with egg yolks and butter. The sauce, which was developed by French chef Nicolas Marguery in the late 1800s, is most often served with mild fish, such as sole.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cuisine minceur</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/cuisine-minceur/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/cuisine-minceur/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:58:27 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[1970s]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[cuisine]]></category>
		<category><![CDATA[cuisine minceur]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[french chef]]></category>
		<category><![CDATA[healthful cooking]]></category>
		<category><![CDATA[minceur]]></category>
		<category><![CDATA[rard]]></category>

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		<description><![CDATA[Developed by French chef Michel Gu&#233;rard in the 1970s, cuisine minceur is light-style, healthful cooking that avoids fat and cream.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>chef&#8217;s salad</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/chefs-salad/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/chefs-salad/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:54:50 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[chef]]></category>
		<category><![CDATA[dressings]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[entr]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tossed greens]]></category>
		<category><![CDATA[variety]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/chefs-salad/</guid>
		<description><![CDATA[An entr&#233;e salad of tossed greens topped by cold julienned meats, thinly sliced vegetables and slices of hard-cooked egg. The salad may be topped with any one of a variety of dressings.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/chefs-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>billy bi; billi-bi</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/billy-bi-billi-bi/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/billy-bi-billi-bi/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:50:22 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[billi bi]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chef louis]]></category>
		<category><![CDATA[classic]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[french soup]]></category>
		<category><![CDATA[leeds]]></category>
		<category><![CDATA[maxim]]></category>
		<category><![CDATA[mussels]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[origin]]></category>
		<category><![CDATA[patron]]></category>
		<category><![CDATA[seasonings]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[tin]]></category>
		<category><![CDATA[today]]></category>
		<category><![CDATA[tycoon]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/billy-bi-billi-bi/</guid>
		<description><![CDATA[An elegant French soup made with mussels, onions, wine, cream and seasonings. The mussels are strained out of a classic billy bi, leaving a smooth and silky soup. However, today it is often served with the mussels. Though there are several stories of the soup&#8217;s origin, the most popular is that Maxim&#8217;s chef Louis Barthe [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gabriel</title>
		<link>http://cooking.marcgottlieb.com/2010/04/gabriel/</link>
		<comments>http://cooking.marcgottlieb.com/2010/04/gabriel/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 09:01:57 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[animated conversation]]></category>
		<category><![CDATA[Ben Yehudah Street]]></category>
		<category><![CDATA[cabernet sauvignon]]></category>
		<category><![CDATA[car tires]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[diner]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[drinking wine]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Gabriel]]></category>
		<category><![CDATA[gifted writers]]></category>
		<category><![CDATA[Holy City]]></category>
		<category><![CDATA[Jerusalem]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[sweet chili sauce]]></category>
		<category><![CDATA[table]]></category>
		<category><![CDATA[tile]]></category>
		<category><![CDATA[upscale restaurants]]></category>
		<category><![CDATA[warm weather]]></category>
		<category><![CDATA[Wellington]]></category>
		<category><![CDATA[wife]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wine list]]></category>
		<category><![CDATA[Yarden]]></category>
		<category><![CDATA[Yarden Cabernet]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=423</guid>
		<description><![CDATA[There&#8217;s a street not far from Ben Yehudah Street in Jerusalem where several very trendy, upscale restaurants can be found. Among them sits Gabriel. We had heard several positive reviews from friends, and were eager to try out this place. When the opportunity arose*, we hesitated only slightly before setting out to our Holy City [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2010/04/gabriel/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>La Boca</title>
		<link>http://cooking.marcgottlieb.com/2010/02/la-boca/</link>
		<comments>http://cooking.marcgottlieb.com/2010/02/la-boca/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 21:54:06 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[authentic dishes]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chickpea]]></category>
		<category><![CDATA[coffee liqueur]]></category>
		<category><![CDATA[diner]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[hanging on the wall]]></category>
		<category><![CDATA[Jerusalem]]></category>
		<category><![CDATA[la boca]]></category>
		<category><![CDATA[latin restaurant]]></category>
		<category><![CDATA[leather chairs]]></category>
		<category><![CDATA[mango margarita]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[seat restaurant]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[soup specials]]></category>
		<category><![CDATA[waitress]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=317</guid>
		<description><![CDATA[Up a flight of thirty or so stairs on Emek Refaim is La Boca, a Latin-inpired restaurant in Jerusalem. With its comfortable, high-backed leather chairs and deep brown tables, the restaurant held the promise of a good meal. And it delivered, mostly. The music playing was Spanish guitar, which for a Latin restaurant is apropos [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cookbooks</title>
		<link>http://cooking.marcgottlieb.com/2010/02/cookbooks/</link>
		<comments>http://cooking.marcgottlieb.com/2010/02/cookbooks/#comments</comments>
		<pubDate>Sun, 21 Feb 2010 06:50:15 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Book Reviews]]></category>
		<category><![CDATA[Equipment]]></category>
		<category><![CDATA[Food Stuff]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[apprenticeship]]></category>
		<category><![CDATA[baking bread]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[chocolate work]]></category>
		<category><![CDATA[cookbooks]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cooking times]]></category>
		<category><![CDATA[creativity]]></category>
		<category><![CDATA[duplication]]></category>
		<category><![CDATA[everything]]></category>
		<category><![CDATA[experience]]></category>
		<category><![CDATA[imagination]]></category>
		<category><![CDATA[Julia Child]]></category>
		<category><![CDATA[kosher]]></category>
		<category><![CDATA[master]]></category>
		<category><![CDATA[master chef]]></category>
		<category><![CDATA[matter]]></category>
		<category><![CDATA[necessary element]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[plain water]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[professional experience]]></category>
		<category><![CDATA[reading chair]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[semblance]]></category>
		<category><![CDATA[shelves]]></category>
		<category><![CDATA[surfeit]]></category>
		<category><![CDATA[technique]]></category>
		<category><![CDATA[tomes]]></category>
		<category><![CDATA[Understanding]]></category>
		<category><![CDATA[way]]></category>
		<category><![CDATA[world]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=225</guid>
		<description><![CDATA[There are a surfeit of cookbooks on the shelves, everything from pretty books that rattle off lists of ingredients whose duplication in the styled photos is next to impossible, to classic tomes that assume a complete apprenticeship to a master chef and years of professional experience. I own both kinds. Having cookbooks is a way to [...]]]></description>
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