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Table Conversations: Gui Alinat

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By Jeff Houck
Published: January 28, 2010
» 0 Comments | Post a Comment

If you don't know your Bolognese from your Bordelaise, you're not alone. Names for sauces, appetizers, entrees and desserts confuse even trained chefs. Cooking instructor and chef Gui Alinat attempts to clear things up with his new book 'The Chef's Repertoire.'

(If you're having problems hearing the audio, click here to play it in your own media player, or right-click and "Save Target As ..." to save it to your computer.)

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