GASTRONOMIE SLOWFOOD - Le Convivium Slow Food Sud-Est et Principauté de Monaco organise son grand dîner de gala annuel au
Food, good food, is having it's day. Never before have people been more aware of just how much there is out there to try. Ostrich steak, Himalayan pink salt, urchin sushi, Indian spices, Sardinian maggot cheese; each of the foods featured in the book are different in appearance, taste, and texture but all tempting and intriguing in their own way and waiting to blow your senses away. Written by a variety of chefs and food conoisseurs, this book not only tells you what foods to try but where they come from, how they have been and are used in cooking today and features detailed tasting notes indicating what to expect when you try them. Join Frances Case as she recommends brands, and takes you into the different market places, souks, food halls and delicatessens all over the world. Food is not just about keeping us going but a way of experiencing the many other cultures and traditions of the world we live in. So grab the book, grab a fork and tuck in.
ED: Octopus Books (07/2008), 16x21 cm, 960 pages, paperback
10.000 recettes de cuisine classées par ingrédient
Imagination fast-food sans limite? (Blog Nutrition, la nutrition qui nous plait, dépoussiérée !, 2008-08-14)
Après le beau sandwich d’hier, que pensez-vous de ce nouveau machin que propose Jack in the Box, chaine de fast food renomée aux USA : les Cheesy macaroni bites !
Nouveau finger food (on les mange avec les doigts), ces bouchées de macaroni au fromage, … enrobées de pâte à beignet et plongées dans un bain [...]
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