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Andrew Zimmern
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Andrew Zimmern

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Serve this roasted duck with braised red cabbage and sliced potatoes sautéed crisp in some reserved duck fat.
Experiencing Food, Sharing Culture
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Andrew Zimmern

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This classic dish of spinach and paneer is one of my favorites from the Indian repertoire.
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Pork with fruit and mustard is one of the greatest culinary combinations.
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I never cook a pork Loin, is it hard to cook 
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Sous vide cookery is safe, convenient and easy.
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So is red the actual color of "Sous Vide" prepared duck?
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In 1992, I started work at a French bistro in Minneapolis that for the longest time served the best onion soup I ever tasted. Here is that recipe, redesigned for the home cook.
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Wow
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This gravlax works equally well on bagels or toasted and buttered brioche; as a sliced, plated appetizer; cubed and toothpicked as hors d’oeuvres, or however you like to use herb-cured fish.
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Follow along as I walk through the process of making perfect pot roast, from properly browning and braising the meat to reducing the jus and plating.
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I'm sorry, but 2-3 hours will give you a pot roast that is brown inside (like the next to the last pic in that series).  A pot roast isn't supposed to be rare, as show in this pic.  :/
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This is a dish I have eaten all over coastal Chile and in Galicia in Spain—it’s simple but inspired.
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Can I get a dozen please? ;-)
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Here are a few hearty, yet healthy meals to get you excited about that post-holiday detox.
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Delicious meal
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Nothing says comfort food like a perfectly tender pot roast with a pile of mashed potatoes.
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I love when food is beautiful!
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This rich, deeply flavorful red wine-braised duck is my kind of comfort food.
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Wow !!! That look's amazing, very tasty I bet great job Andrew
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Here are a few easy brunch ideas to start your new year off right, from a pastrami and latke benedict to a crêpe-y German pancake and simple egg toasts with bottarga.
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Empezar con el estómago lleno...
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The Official Google+ Page of Andrew Zimmern
Introduction

Andrew Zimmern is a James Beard Award-winning TV personality, chef, food writer, teacher and is widely regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew ZimmernAndrew Zimmern’s Bizarre World, and his new series, Bizarre Foods America, he travels the globe, exploring food in its own terroir. From world class restaurants to street carts and jungle markets, it’s all about discovering and sharing the authentic experience as a way to interpret the way we live our lives so we can make better choices for our future.

In May 2012, Zimmern won the prestigious James Beard Award for “Best Television Program On Location.” He previously won a Beard Award for “Best TV Food Personality” in 2010.  His MSN.com web-series, Toyota’s Appetite for Life, received an Effie in 2010. Bizarre Foods also took home two CableFax awards in 2009, one for “Best Television Program: Food,” another for “Best Online Extras” for Andrew’s Travel Channel web-series, Bizarre Foods in the Kitchen.

Zimmern is a contributing editor at Food & Wine magazine, an award-winning monthly columnist at Mpls.St.Paul Magazine and a senior editor at Delta’s Sky magazine. As a freelance journalist, his work has appeared in numerous national and international publications. Andrew is the author of The Bizarre Truth, and Andrew Zimmern’s Bizarre World of Food published by Broadway Books/Random House. Feiwel & Friends is publishing Andrew Zimmern’s Field Guide to Food in the fall of 2012.

Andrew has served as a corporate and product spokesperson for Target, Cascal, Pepto Bismol, Toyota, General Mills, Proctor & Gamble, and Travel Leaders. Recently, Zimmern joined Babson College as Entrepreneur in Residence at the Lewis School through the spring of 2013. He is also a board member of Services for the Underserved in New York City.

He resides in Minneapolis, Minnesota with his wife Rishia, son Noah and several un-eaten pets.

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