If the only thing that comes to mind when you think of Black Forest cuisine is the infamous cream-slathered, cherry-studded Black Forest Cake, then Chef Walter Staib has a thing or two to show you…  More

Philadelphia’s Le Bec-Fin restaurant consistently garners top ratings in national rankings. In Georges Perrier’s Le Bec-Fin Recipes , in answer to patron demand, the famous chef and proprietor reveals his secrets for making more than 100 of his celebrated dishes, such as Braid of Salmon and Sole with Spinach Pasta, Fanned Loin of Lamb with Curry and Zucchini Chutney, and Roast Guinea Hen with Confit of Lemon.  More