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	<title>Zen Can Cook &#187; Uncategorized</title>
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	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Introducing Zenspotting</title>
		<link>http://www.zencancook.com/2012/01/introducing-zenspotting/</link>
		<comments>http://www.zencancook.com/2012/01/introducing-zenspotting/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 02:50:51 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8154</guid>
		<description><![CDATA[&#160; Does the world really need another food gallery site? The answer is YES! of course. If you&#8217;re a regular visitor of this site you probably noticed a little icon on the top left corner that says &#8220;Check Out Zenspotting&#8221;. I decided to create Zenspotting because I thought it would be fun to have a [...]]]></description>
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		<slash:comments>31</slash:comments>
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		<title>Peko Peko</title>
		<link>http://www.zencancook.com/2011/06/peko-peko/</link>
		<comments>http://www.zencancook.com/2011/06/peko-peko/#comments</comments>
		<pubDate>Sat, 11 Jun 2011 15:38:04 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6836</guid>
		<description><![CDATA[On the aftermath of the disastrous events in Japan a group of food bloggers and food writers headed by Stacie Billis, Rachael Hutchings and Marc Matsumoto joined efforts to write a cookbook to support Japan&#8217;s recovery. The result of this amazing collaboration is now available for purchase, it&#8217;s called Peko Peko: Family-Friendly Japanese Recipes, a softcover [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Chefs of Aloha @ the James Beard&#8217;s house with Alan Wong &amp; Georges Mavro</title>
		<link>http://www.zencancook.com/2011/03/chefs-of-aloha-the-james-beards-house-with-alan-wong-georges-mavro/</link>
		<comments>http://www.zencancook.com/2011/03/chefs-of-aloha-the-james-beards-house-with-alan-wong-georges-mavro/#comments</comments>
		<pubDate>Wed, 16 Mar 2011 03:33:48 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Famous chef]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6544</guid>
		<description><![CDATA[I spent quite a bit of time in Hawaii in my early chef life and I always been very fond of the culture, the people and of course the food of the islands. So when I heard that two of my favorite Hawaiian chefs Georges Mavro and Alan Wong were coming to town to cook [...]]]></description>
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		<slash:comments>18</slash:comments>
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		<title>Behind the Line @ Le Bernardin</title>
		<link>http://www.zencancook.com/2011/03/behind-the-line-le-bernardin/</link>
		<comments>http://www.zencancook.com/2011/03/behind-the-line-le-bernardin/#comments</comments>
		<pubDate>Sat, 12 Mar 2011 01:13:47 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Famous chef]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6469</guid>
		<description><![CDATA[I got the opportunity to spend two days in the kitchen of Le Bernardin this week to learn new tricks and find some fresh inspiration. There&#8217;s no need to introduce this one-of-the-kind restaurant since Chef Eric Ripert is a regular fixture on popular shows on television and has earned the highest distinctions in the restaurant [...]]]></description>
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		<slash:comments>29</slash:comments>
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		<title>Behind the Line @ L&#8217;ambroisie, Paris</title>
		<link>http://www.zencancook.com/2011/02/lambroisie-paris-an-insiders-look/</link>
		<comments>http://www.zencancook.com/2011/02/lambroisie-paris-an-insiders-look/#comments</comments>
		<pubDate>Sun, 06 Feb 2011 15:44:33 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Famous chef]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6161</guid>
		<description><![CDATA[My last stop in Paris was the kitchen of L&#8217;Ambroisie located in the very chic Place des Vosges in the 4th arrondissement. Bernard Pacaud is one of France&#8217;s most talented and respected chefs who drew attention early-on with his classic skills and intense flavor combinations. L&#8217;Ambroisie saw a meteoric rise to success in the 80&#8242;s and [...]]]></description>
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		<slash:comments>20</slash:comments>
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		<title>Behind the Line @ Apicius, Paris</title>
		<link>http://www.zencancook.com/2011/02/apicius-paris/</link>
		<comments>http://www.zencancook.com/2011/02/apicius-paris/#comments</comments>
		<pubDate>Thu, 03 Feb 2011 01:23:40 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Famous chef]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6099</guid>
		<description><![CDATA[My second stop on my Parisian tour was at Apicius, a two-michelin stars restaurant located in a historic private mansion steps away from the Champs-Elysees. The chef-owner is Jean-Pierre Vigato, an autodidact who believes (and proves) you don&#8217;t have to go to fancy cooking schools and follow in the footsteps of legendary chefs to make [...]]]></description>
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		<slash:comments>19</slash:comments>
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		<title>Behind the Line @ Laurent, Paris</title>
		<link>http://www.zencancook.com/2011/01/restaurant-laurent-paris/</link>
		<comments>http://www.zencancook.com/2011/01/restaurant-laurent-paris/#comments</comments>
		<pubDate>Sun, 30 Jan 2011 23:36:48 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Famous chef]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6010</guid>
		<description><![CDATA[I was lucky to spent time in three different restaurants with some very talented chefs in Paris last week. It was for me a return to my roots to inspire myself, learn new techniques and bring back this newfound knowledge back to my kitchen. I started at Le Laurent on monday in one of the [...]]]></description>
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		<slash:comments>15</slash:comments>
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		<item>
		<title>Happy New Year, Friends!!</title>
		<link>http://www.zencancook.com/2011/01/happy-new-year-friends/</link>
		<comments>http://www.zencancook.com/2011/01/happy-new-year-friends/#comments</comments>
		<pubDate>Sat, 01 Jan 2011 07:29:49 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5283</guid>
		<description><![CDATA[Looking forward to a delicious 2011 !]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Asaba Ryokan in shuzenji, Japan</title>
		<link>http://www.zencancook.com/2010/10/asaba-ryokan-in-shuzenji-japan/</link>
		<comments>http://www.zencancook.com/2010/10/asaba-ryokan-in-shuzenji-japan/#comments</comments>
		<pubDate>Thu, 21 Oct 2010 04:08:11 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Misc]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5512</guid>
		<description><![CDATA[After spending several days in Tokyo our little adventure in Japan took us to Asaba Ryokan in Shuzenji, a pictoresque village about 2 hours by train south of Tokyo that was recommended by the lovely Ayaka of the Ryokan Collection. Asaba is a traditional Japanese ryokan dating back to 1675 (and still owned by the [...]]]></description>
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		<slash:comments>26</slash:comments>
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		<title>Zen eats Tokyo</title>
		<link>http://www.zencancook.com/2010/10/zen-eats-tokyo/</link>
		<comments>http://www.zencancook.com/2010/10/zen-eats-tokyo/#comments</comments>
		<pubDate>Fri, 08 Oct 2010 02:49:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Zen Eats!]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5465</guid>
		<description><![CDATA[A few weeks ago, my friend Marc of No Recipes asked me to join him on the Tokyo stop of his eating frenzy across Asia, an offer i couldn’t refuse of course. Do you remember how much fun we had in Kyoto last year? So after a long journey halfway across the globe (what we [...]]]></description>
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		<slash:comments>24</slash:comments>
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