We are a Filipino-Chinese couple living in the heart of Manila. We have been together for 20 years and decided to make this podcast to share our life experiences. Our podcast has no format and may discuss random things like relationships, recommended food in Binondo or about our philosophy in life. If you like our podcast, don’t forget to click the subscribe/follow button and give us a 5 star rating ^.^ Please visit our FB page @kwentuhansessionsph and ig page @kwentuhansessions. You can als ...
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المحتوى المقدم من NorthwestPrime. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة NorthwestPrime أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
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Francisco Migoya Co-Author of Modernist Bread & Head Chef of Modernist Cuisine
MP3•منزل الحلقة
Manage episode 196226882 series 1241014
المحتوى المقدم من NorthwestPrime. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة NorthwestPrime أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
NWP welcomes Francisco Migoya! Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about bread. Modernist Bread isn’t just about new recipes—it’s about the way we think of bread from the ground up. Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. **UPDATE SEATTLE FOODIES! YOU CAN CATCH FRANCISCO MIGOYA AT THE BOOK LARDER WEDNESDAY JANUARY 24, 2017! TICKETS START AT ONLY $20.00 http://booklarder.com
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301 حلقات
MP3•منزل الحلقة
Manage episode 196226882 series 1241014
المحتوى المقدم من NorthwestPrime. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة NorthwestPrime أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
NWP welcomes Francisco Migoya! Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, this is the largest, most comprehensive book ever written about bread. Modernist Bread isn’t just about new recipes—it’s about the way we think of bread from the ground up. Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team’s next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science. **UPDATE SEATTLE FOODIES! YOU CAN CATCH FRANCISCO MIGOYA AT THE BOOK LARDER WEDNESDAY JANUARY 24, 2017! TICKETS START AT ONLY $20.00 http://booklarder.com
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301 حلقات
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×مرحبًا بك في مشغل أف ام!
يقوم برنامج مشغل أف أم بمسح الويب للحصول على بودكاست عالية الجودة لتستمتع بها الآن. إنه أفضل تطبيق بودكاست ويعمل على أجهزة اندرويد والأيفون والويب. قم بالتسجيل لمزامنة الاشتراكات عبر الأجهزة.