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July 2010

Features

  • Pierre Gagnaire

    Chet Baker, Las Vegas, Gustave Flaubert, Hermés Perfume, Jackson Pollock: these are what inspire Pierre Gagnaire, the world's most inspiring chef.
  • Foraging: The Next Locavore Fixation

    America's forests and fields are full of free food, and chefs and home cooks are determined to find it, eat it, donate it to the hungry and (of course) blog about it.
  • Foraging Wisdom for Everyone

    Driven by his passion to create a purely local cuisine, Daniel Patterson of San Francisco's Coi (an F&W Best New Chef 1997) has created a unique forager's website, Ingredient Lab.
  • Is Albariño the Next Great Summer Wine?

    Misty Galicia is home to Spain's sunniest white wine, as well as its biggest fishing fleet. F&W's Ray Isle tastes at the source and returns with delicious seafood recipes.
  • Charitable Causes

    Many chefs donate their time to countless efforts to raise money and awareness to help those in need. Here, a look into the charitable efforts of some of the world's greatest chefs and others in the food world.
  • Editor's Letter

  • A Cowboy Chef's Fourth of July

    Texas chef Tim Love channels the spirit of cattle-drive chuckwagon cooks for a July Fourth feast prepared over an open fire—salad and all.
  • Best New Chefs and Their Simplest Recipes

    Each year, F&W editors spend months finding cooks who are fantastically skilled, creative and driven. Here, our Best New Chefs of 2010, plus simple, spectacular recipes from each.
  • Gastronaut Files: The New Sous Vide

    Food cooked sous vide—simmered in vacuum-sealed plastic bags—becomes incredibly moist and flavorful. And now this chefs' method is coming to home kitchens. F&W tests it out.
  • The Year of the Pastry Chef

    With the rise of TV dessert competitions, pastry chefs are new players in the fame game. Here, F&W's favorite desserts and the talents behind them.
  • Top Chef: Healthy Cooking

    Pizzas, burgers, burritos—kids adore these fast foods, and so does Top Chef's Spike Mendelsohn. Here, he challenges himself to create healthy versions.
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