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The Editorial Board
Heston Blumenthal
Andrew Fairlie
Gary Rhodes
Alain Roux
Michel Roux
Michel Roux jr
Brian Turner
Issue 9...
Out now!
In-depth interview with Raymond Blanc
The culinary experience in Las Vegas
Cooking in Terminal 5
Ingredients: veal, honey, okra
London round-up
Recession-busting tips from the chefs who've experienced the crunch before
News
and industry
John Huber embarks on a chef study trip with Callebaut
Michel Roux Junior to open new restaurant in Parliament Square
Paul Kitching's new restaurant 21212 to open in May
FEATURES
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to sample just some of the topics covered in depth by Yes Chef! Magazine or try one of the latest features below
Recipes
Sustainable recipes from Wild Alaska
How to Make The Perfect...
Tarte Tatin. John Radford visits Lamotte-Beuvron and Alain Roux shares his recipe for Tarte Des Demoiselles Tatin.
Recipes
Ginger Bread Fondant Soufflés by Eric Landlard
Recipes
Medallions of Rabbit Loin Wrapped in Pancetta Surrounding a Lilliputian Rabbit Rib Roast Resting on a Pillow of Pea Purée by Patrick O’Connell
Talk to The Chef
“I have never driven except on Michelin tyres.” Insists Paul Bocuse, as well he might after more than 40 years with three Michelin stars.
More features...
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The World Chocolate
Masters 2009
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More interviews with the best in the business
Plenty of ingredient profiles and recipes
Culinary delights from across the globe
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