NYTimes.com Launches New "Cooking With the Times" Online Videos With Jacques Pepin; Series of twenty-five instructional online lessons completed in partnership with The French Culinary Institute.Business Editors/Food Writers & Columnists NEW YORK--(BUSINESS WIRE)--May 23, 2002 NYTimes.com announced today that it has launched a new "Cooking with The Times" online video feature as part of an instructional series that is produced in partnership with The French Culinary Institute  This article or section is written like an .Please help [ rewrite this article] from a neutral point of view. Mark blatant advertising for , using . (FCI (Flux Changes per Inch) The measurement of polarity reversals on a magnetic surface. In MFM, each flux change is equal to one bit. In RLL, a flux change generates more than one bit. ). The lesson is hosted by Jacques Pepin, renowned master chef and dean of special programs at The FCI, who reviews simple and refined culinary techniques utilizing citrus. The free online video series, which includes twenty-five lessons that date back to December 1999, is available at NYTimes.com/cooking. Each lesson includes step-by-step recipes and videos of a professional chef demonstrating techniques as they are taught at the culinary school. In the new "Celebrating Citrus" video lessons, Chef Pepin explores recipes where citrus is the star. He makes whimsical garnishes and refreshing desserts such as "Oranges in Blackberry Sauce," which combines the tanginess of orange with the sweetness of blackberry. Also available are instructions for "Grapefruit Gratin gra·tin n. A top crust consisting of browned crumbs and butter, often with grated cheese. [French, from obsolete grater, to scratch, scrape, from Old French; see grate1.] " and "Candied can·died adj. Permeated, covered, encrusted, or cooked with sugar: candied sweet potatoes. candied Adjective coated with or cooked in sugar: Grapefruit, Orange and Lemon Chips." "We are pleased to provide premier culinary expertise in a multimedia format through our partnership with The French Culinary Institute," said Scott Meyer, vice president and general manager of NYTimes.com. "New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of Times readers who look to us each week to learn about the best in food and dining can now benefit from interactive video instruction on NYTimes.com as well." "The video format is a wonderful tool for home instruction -- particularly with kitchen techniques that may seem intimidating at first -- because it allows recipes to be broken down into easy-to-follow steps," said Dorothy Cann Hamilton, founder and CEO (1) (Chief Executive Officer) The highest individual in command of an organization. Typically the president of the company, the CEO reports to the Chairman of the Board. of The French Culinary Institute. "Cooks at home may view and rewind the segment as many times as they would like. Interest in gourmet cooking is at an all-time high, and people are looking for Looking for In the context of general equities, this describing a buy interest in which a dealer is asked to offer stock, often involving a capital commitment. Antithesis of in touch with. venues that will help make elegant food more accessible." Other Cooking with The Times segments that will launch in the next few months include: "Quenelles" with Andre Soltner, master chef and senior lecturer senior lecturer n. Chiefly British A university teacher, especially one ranking next below a reader. at The FCI; "Desserts" with Jacques Torres, dean of pastry studies at The FCI; and "Bouillabaisse bouil·la·baisse n. 1. A highly seasoned stew made of several kinds of fish and shellfish. 2. A combination of various different, often incongruous elements: a bouillabaisse of special interests. " with Alain Sailhac, executive vice president and senior dean of studies at The FCI. Previously, Cooking with The Times has featured segments such as "Souffles, Savory and Sweet," "Lobster: From Boiled to Bisque bisque 1 n. 1. a. A rich, creamy soup made from meat, fish, or shellfish. b. A thick cream soup made of puréed vegetables. 2. Ice cream mixed with crushed macaroons or nuts. ," "Deep Frying: Safe and Satisfying," and "An Expert Method for Roasting a Chicken." Cooking with The Times is one of many multimedia offerings from NYTimes.com. This spring, NYTimes.com began streaming music from classical radio station WQXR-FM and global news from BBC World Service
The BBC World Service is one of the most widely recognised international broadcasters, transmitting in 33 languages to many parts of the world through multiple technologies. . In January, it launched "Album Showcase" on NYTimes.com/arts, which features audio clips of New York Times critics discussing recent pop, classical and jazz releases. About New York Times Digital New York Times Digital is the digital business unit of The New York Times Company and includes market leaders NYTimes.com and Boston.com, and an archive distribution business. NYTD's mission is to provide a high-quality, worldwide online audience with trusted editorial content from The New York Times and The Boston Globe. About the French Culinary Institute The French Culinary Institute, located in the heart of NYC's culinary scene, was founded in 1984. At this prestigious school for chefs students learn the 250 basic competencies that form the building blocks of all Western cuisine. In addition to The FCI's career programs for training Culinary and Pastry chefs, it also offers a unique program of Artisanal bread baking and courses for serious amateurs. L'Ecole, the highly rated on campus restaurant, is open to the public and affords culinary students real-life restaurant experience. The FCI's renowned International Culinary Theater hosts more than 100 celebrity/chef demonstrations each year and works with NYTimes.com in creating its series of online cooking instruction videos, Cooking with The Times, and a variety of televised cooking shows. Both L'Ecole and the International Culinary Theater are available for corporate events. |
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