Mick Vann
Mick Vann is a retired Austin chef who is a food writer and restaurant critic, cookbook author, restaurant consultant, and recipe developer. He moonlights as a University of Texas horticulturist with a propensity for ethnic eats and international food, particularly of the Asian persuasion, but he also knows his way around a plate of soul food or barbecue.
Posted inFood
Revisiting the ‘Land of Plenty’
Fuchsia Dunlop’s Treasury of Authentic Sichuan Cooking
Posted inFood
Spatchcocking!
I will be your guide and translator as we cover what is sure to be a revolution in turkey preparation
