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The Week in Bites 5th October 2014

The Week in Bites 5th October 2014

Massimo Bottura discusses his new book, we take a spicy tour of the Tabasco factory in Louisiana and a top guide on cooking porcini mushrooms.

By FDL on

Massimo Bottura’s New Book

This week on Fine Dining Lovers we caught up with the Italian chef Massimo Bottura to find out more about his new book which launches today, Never Trust A Skinny Italian Chef.

The chef talked about working on the project and revealed some of the things we can expect to see in the publication.

With Bottura now sitting a top of Italian gastronomy this is one of the most anticipated books of the year - find out more about it here.

Tabasco Tour

Heading to Avery Island in Louisiana’s Gulf Coast, we took an interesting tour of the Tabasco factory, trying a chilli paste that’s 10 times hotter than regular Tabasco and touring the factory where 70,000 bottles of Tabasco are made everyday.

If you’ve ever had a Bloody Mary it probably had a splash of Tabasco and this tour is an insight into how the spicy mix is made, including a look at the ageing process Tabasco undergoes to form its unique flavour.

Cooking Porcini

We also brought you a top guide on porcini mushrooms, how to clean, cut and cook the wonderful ingredient to get the best flavour every time.

There’s a few options for raw, fried and even advice given for making a porcini soup with a top trick for getting the perfect consistency for the soup.

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