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Hello Linda, In the early 60's while on assignment I developed a deep respect and admiration for the people and regional cuisines of Indochina, after 12 hours in the cockpit I was either under a hose, eating or asleep, never had the opportunity to mingle and learn from the local folks.
To this day I cannot pass a Thai or Vietnamese grocer or restaurant without stopping in, when I found your page it was like the "pot of gold at the rainbows end".
I shall eagerly follow your pages and have already begun to enjoy myself, I crave "Pho", blazing Thai.
I never had the opportunity to learn the cuisine from a master, I hope you will let me watch over your shoulder, (at least I won't be under foot asking dumb questions).
When we encounter unfamiliar cultures there is often difficulty and misunderstanding stemming from our individual perceptions, a human consequence just as looking past these misconceptions is a human strength.
США
Профиль шеф-повара Linda Tay Esposito
Текущее место работы
San Francisco, CA
Culinary Instructor
Кухня: South east asian
Настрой: Cooking school
Цена: менее $75
San Francisco, CA
Lead Chef
Кухня: Californian
Настрой: Team Building, Cooking Parties
Цена: менее $100
Whole Foods Market Culinary Center
San Mateo, CA
Culinary Instructor
Кухня: South east asian
Настрой: Cooking School
Цена: менее $50
Flavor Explosions
San Francisco, CA (США)
Участник с 12 июня 2008
Шеф-повар
Featured Author
Звезда кухни, Лучший фотограф, 1568 очков CookEatShare
Очки CookEatShare
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Комментарии - 42
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Всего - 1568
Профессиональный опыт
Sur La Table
Culinary Instructor
2008 - наст. вр. San Francisco, CA
Кухня: South east asian
Настрой: Cooking school Цена: менее $75 |
|
Parties That Cook
Lead Chef
2006 - наст. вр. San Francisco, CA
Кухня: Californian
Настрой: Team Building, Cooking Parties Цена: менее $100 |
|
FLAVOR EXPLOSIONS
Culinary Instructor/ Owner
2004 - наст. вр. San Francisco, CA
Кухня: Asian
Цена: менее $75 |
|
Whole Foods Market Culinary Center
Culinary Instructor
2004 - наст. вр. San Mateo, CA
Кухня: South east asian
Настрой: Cooking School Цена: менее $50 |
Комментарии
23 декабря 2012
19 июля 2011Hey there - Enjoyed seeing your shrimp dumpling recipe immensely, added it to my Group. Please take a moment to join the seafood recipe group, SEAFOOD CATCH so more can enjoy it ... many thanks and looking forward in seeing more great recipes.... Drick
23 мая 2011Hi, I am your new follower. Please follow me back and visit my Indian food blog on some unusual curries at http://cosmopolitancurrymania.blogspot.com
10 мая 2011Hi Linda, good to see you here!
I notice that you use salted duck eggs in your recipes, and it seems to me that they would add a whole new dimension to the taste of the foods you prepare.
I live in a fairly "out of the way" area of Vancouver Island, B.C. (my Uncle says that I live about a hundred miles past God's house and that is SO not true...only about 5 miles) so do not have easy access to these types of foods. Is there a way to make these salted duck eggs (assuming I can find a duck willing to sit still long enough to lay an egg for me) that is safe? I don't want to poison anyone, I just want to explore.
Thank you,
Alison
01 февраля 2011Chef Linda - I am excited to find you here. I am familiar with all you are doing in SF, and am looking forward to learning more of SE Asian cuisines.
24 сентября 2010My Goodness! you've definitely got a lot of asian and chinese food but it's a great thing
24 апреля 2010Hello Linda, do you have a recipe for the XinJiang wonderful bread? We visited XinJiang last summer and had very fond memories of the regions and its native ethnics for their interity and honesty that was very refreshing. My soon to be 15 yrs old daughter is asking for a XinJiang meal (lamb kababs and bread) for her Bday dinner. Please help. Much appreciate. Nhi Arslain
14 октября 2009Hello Linda!
I wanted to let you know that I attempted to make the steamed buns once more with my housemates last weekend and they turned out great!
Thanks!
- 13 августа 2008I've been to several of Linda's Wholefood classes. She always brings
energy to the kitchen. From a set of interesting ingredient the class
creates a varied set of dishes each with great taste, color and
individuality. Her stories about learning the recipes bring a
personal touch and show an innate understanding of food. - 05 августа 2008LINDA! Thanks again for Saturday! It really was very fun, and I learned a lot even though I had some issues making the crystal dough!
12 июня 2008Great to have you on the site, Linda. Thanks for all your feedback today - it was very helpful for us.
