+ Follow Jacques Pepin Tag
Array
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[results] => Array
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[0] => Array
(
[ArticleID] => 1851454
[Title] => Many Egg-citing possibilities
[Summary] => In a magazine interview, renowned French chef Jacques Pepin was asked which ingredient was most indispensable to him.
[DatePublished] => 2018-09-14 00:00:00
[ColumnID] => 0
[Focus] => 1
[AuthorID] => 1804940
[AuthorName] => Elena Peña
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[1] => Array
(
[ArticleID] => 1280341
[Title] => Chicken story
[Summary] => These past couple of weeks I have been absorbed – I might as well use the term obsessed – with deboning a chicken, in preparation for the Eight Treasure Stuffed Chicken for my New Year’s Eve table next Thursday. My mother used to do it with the greatest of ease, but back then I was occupied with playing with the lotus seeds, rolling them around and breaking them in half.
[DatePublished] => 2014-01-19 00:00:00
[ColumnID] => 135573
[Focus] => 0
[AuthorID] => 1632694
[AuthorName] => Notes from the editor
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[2] => Array
(
[ArticleID] => 200499
[Title] => A Salute To Salt
[Summary] => 
I salute salt. Salt is what it takes to bring out the best in food. Thank heavens salt is always in season and ready for us as a seasoning.
For me, life without salt would be no picnic. Olives, cheeses, cured meats and even our tuyo and daing get their distinctive character from salt.
[DatePublished] => 2003-03-27 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1351341
[AuthorName] => Heny Sison
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[3] => Array
(
[ArticleID] => 174334
[Title] => A Cook is not a Chef
[Summary] => So declares Julia Child, America’s most respected culinary guru who has been active in her kitchen for the last 30 years and who has authored a lot of books on cooking, the latest being "Kitchen Wisdom". Recently she celebrated her 90th birthday and even then has not given any indication that she would be retiring.
[DatePublished] => 2002-09-01 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
Jacques Pepin
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 1851454
[Title] => Many Egg-citing possibilities
[Summary] => In a magazine interview, renowned French chef Jacques Pepin was asked which ingredient was most indispensable to him.
[DatePublished] => 2018-09-14 00:00:00
[ColumnID] => 0
[Focus] => 1
[AuthorID] => 1804940
[AuthorName] => Elena Peña
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[1] => Array
(
[ArticleID] => 1280341
[Title] => Chicken story
[Summary] => These past couple of weeks I have been absorbed – I might as well use the term obsessed – with deboning a chicken, in preparation for the Eight Treasure Stuffed Chicken for my New Year’s Eve table next Thursday. My mother used to do it with the greatest of ease, but back then I was occupied with playing with the lotus seeds, rolling them around and breaking them in half.
[DatePublished] => 2014-01-19 00:00:00
[ColumnID] => 135573
[Focus] => 0
[AuthorID] => 1632694
[AuthorName] => Notes from the editor
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
[2] => Array
(
[ArticleID] => 200499
[Title] => A Salute To Salt
[Summary] => I salute salt. Salt is what it takes to bring out the best in food. Thank heavens salt is always in season and ready for us as a seasoning.
For me, life without salt would be no picnic. Olives, cheeses, cured meats and even our tuyo and daing get their distinctive character from salt.
[DatePublished] => 2003-03-27 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1351341
[AuthorName] => Heny Sison
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[3] => Array
(
[ArticleID] => 174334
[Title] => A Cook is not a Chef
[Summary] => So declares Julia Child, America’s most respected culinary guru who has been active in her kitchen for the last 30 years and who has authored a lot of books on cooking, the latest being "Kitchen Wisdom". Recently she celebrated her 90th birthday and even then has not given any indication that she would be retiring.
[DatePublished] => 2002-09-01 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
)
)
)
abtest
