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Lisa Gershenson

Conquering Homelessness Through Employment in Food Services San Francisco
Finding Home, Profiles

Finding Home

Chef Phoebe (left) and staff member, photos by Wesley Verhoeve The kitchen saved my life and I’ve seen…

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Cioppino
Finding Home, Recipes

Cioppino

  Yield: 6 servings

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Sunchoke
Finding Home, Recipes

Sunchoke and Apple Salad

  Serves 8

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Iu Luen
Memoirs, To Be a Chef

Issue 08: To Be a Chef

It takes at least ten years to become a chef – to master the ways of a knife,…

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Tomato Salad
Memoirs, To Be a Chef

Museum

For me, cooking is about speaking—putting a different narrative to the ordinary ingredients you see in your daily…

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Chawanmushi
Recipes, To Be a Chef

Chawanmushi (Savory Egg Custard)

Photo above by Eric Futran   Morels, Spinach, Roe For almost fifty years, Taiwan was occupied by Japan….

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Pork Belly
Recipes, To Be a Chef

Pork Belly

Photo above by Eric Futran   Basil, Carrot, Garlic Pork belly is used frequently in Taiwanese cooking, but…

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Tomato Salad
Recipes, To Be a Chef

Tomato

Photo above by Eric Futran   Greens, Coconut, Parmesan Pickled and fermented foods are very common in Taiwanese…

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Chicken Soup
Recipes, To Be a Chef

Chicken

Photo above by Eric Futran   Honey, Ramps, Goji Berries The restaurant Honey Butter Fried Chicken serves my…

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Squid
Recipes, To Be a Chef

Squid

Photo above by Eric Futran   Saffron Rice, Wasabi, Apple, Radish I grew up on a very small…

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The Cook’s Gazette is an online journal dedicated to the fellowship engendered by great food and to those who produce it. The journal will report on ingredients, recipes, equipment, and technique. It will survey and review the best of culinary literature and expand the conversation with selections from art and photography. The Gazette’s purpose is to add to the readers’ ease in the kitchen and their knowledge and joy as they embrace the culinary world.

I would especially like to thank Zak Yasin for the many hours he has spent taking photographs for the Gazette and for helping to bring the issues to life.

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