lisabertelsen.com

Cooking On{Line}

THE BEST FOOD, in my opinion, is that which tells a story - specifically, the story of its creators. For this reason, I love reading the introductions of cookbooks. Who inspired the chef? Where did she travel? Why a website, you ask? Granted, the web is not an obvious (or some would even say, logical) medium in which to tell this story. How can something as sterile as a browser convey color, texture, taste and aroma? So these dishes are an extension of many people and, if successful, credit must be share...

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Cooking On{Line} | lisabertelsen.com Reviews

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THE BEST FOOD, in my opinion, is that which tells a story - specifically, the story of its creators. For this reason, I love reading the introductions of cookbooks. Who inspired the chef? Where did she travel? Why a website, you ask? Granted, the web is not an obvious (or some would even say, logical) medium in which to tell this story. How can something as sterile as a browser convey color, texture, taste and aroma? So these dishes are an extension of many people and, if successful, credit must be share...

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2 what influenced him

3 bon appetit

4 glossary

5 about this website

6 bibliography

7 coupons

8 reviews

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Cooking On{Line} | lisabertelsen.com Reviews

https://lisabertelsen.com

THE BEST FOOD, in my opinion, is that which tells a story - specifically, the story of its creators. For this reason, I love reading the introductions of cookbooks. Who inspired the chef? Where did she travel? Why a website, you ask? Granted, the web is not an obvious (or some would even say, logical) medium in which to tell this story. How can something as sterile as a browser convey color, texture, taste and aroma? So these dishes are an extension of many people and, if successful, credit must be share...

INTERNAL PAGES

lisabertelsen.com

1

salade : Cooking On{Line}

http://www.lisabertelsen.com/salade.html

Field Greens With Sour Cherry Lozenges , Leek-Brie Feuilletee and Pistachio Vinaigrette. 8 purple miniature scallions. 90 g Cowgirl Creamery Mt. Tam triple crème brie. 7-10 leaves purple basil, chiffonade. 1 Meyer lemon, peler a vif. 60 g Morello cherries. 300 mL Beef consommé. 150 mL Morello cherry juice (from jar). 2 thin slices dried Winesap apple. 1 gelatin sheet or 1 small packet Knox powdered gelatin. 15 mL rice wine vinegar. Juice of 1 lemon. 1 clove garlic, crushed. 1 shallot, ciseler. For the lo...

2

dessert : Cooking On{Line}

http://www.lisabertelsen.com/dessert.html

Grilled Comice Pears Sprinkled With Chocolate Amaretti, With Thyme Crème Anglaise and Blueberry-Black Pepper Coulis. 340 g (around 1 1/4 c) whole blanched almonds. 55 g 10X (confectioners') sugar. 55 g Bensdorp or other high-quality cocoa. 110 g turbinado sugar. 50 mL (juice of one orange). 4 g pepper, mignonette. THYME CRÈME ANGLAISE. 1 tablespoon balsamic vinegar. 4 firm-ripe Comice pears. Halved lengthwise and cored. 4 sprigs flowering thyme. Preparation for Chocolate Biscotti. On an ungreased sheet p...

3

timeline : Cooking On{Line}

http://www.lisabertelsen.com/about.html

April 14 Beginning of menu plan. May 12 Flowchart drafted. May 13 Revisions to menu. May 15 Schematics designed. May 17 Beginning of concept development. June 15 Menu finalized. June 17-18 Recipe testing. June 20-23 Food preparation. June 24 Final copy edited. June 21 Final visual designs complete. June 22 Flowchart revised. June 24 Coding and Production begins. June 28 Coding and Production ends. June 29 Usability testing. June 30 Site launched, CDs burned. June 29-30 Book completed. A document that des...

4

poisson : Cooking On{Line}

http://www.lisabertelsen.com/poisson.html

Cold Smoked Scallops With Celeriac-Potato Puree, Shrimp Fumet and Tomatoes Infused With Tarragon Oil. 15 L fish fumet. Shrimp or lobster shells. 210 g Idaho potatoes. 255 g celeriac, a l'anglaise. 10 g butter, cold and cut into small cubes. 1 carrot, sliced vertically on a mandoline. 16 cherry tomatoes (red or yellow), emonder. 50 mL B.R. Cohn or other high-quality extra virgin olive oil. 1/2 bunch tarragon, hacher. 1/2 bunch chives, cut into 4 cm pieces. 1 fennel bulb, emincer. 20 g Wondra flour. Consis...

5

entremets : Cooking On{Line}

http://www.lisabertelsen.com/entre.html

Cucumber and Pear-Calvados Sorbets. 200 mL simple syrup. Equal parts sugar and water). 3 cups cubed cucumber, peeled and seeds removed. 250 mL simple syrup. 3 Comice pears, peeled and cored. 1 lemon, juiced. 1/4 cucumber, hollowed and sliced on bias. 7 g lightly toasted sesame seeds. 20 mL rice wine vinegar. Process sorbets according to ice cream maker's instructions. Slice cucumber on bias, then remove a very thin slice from bottom, so cucumber is stable. This dish is a story of failed attempts. I also ...

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Cooking On{Line}

THE BEST FOOD, in my opinion, is that which tells a story - specifically, the story of its creators. For this reason, I love reading the introductions of cookbooks. Who inspired the chef? Where did she travel? Why a website, you ask? Granted, the web is not an obvious (or some would even say, logical) medium in which to tell this story. How can something as sterile as a browser convey color, texture, taste and aroma? So these dishes are an extension of many people and, if successful, credit must be share...

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