Entries Tagged 'blog' ↓

More than just recipes and techniques, this adventure introduces you to the best of Provencal way of life – a life based around friends, the kitchen, wonderful food prepared from the freshest local ingredients, good wines and amazing liquors, warm nights and fun

By the end of the week you will have learned a whole new way of living and eating. You will go home with your own cookbook, personalized with photographs of you and your friends, cooking and travelling with Philippe. But best of all, you will go home with wonderful memories of a great time in the warm sun of Provence or of la Côte d’Azur.

www.ArtandCookingClassesinFrance.com

check out gastrokid

Madonna Lisa writes:

Editor of Bon Appetit writes a blog of his (mis)adventures of getting food
to his kids..one picky..another one not so picky...lots of great links to
other kid-friendly food/restaurant sites.

IDEAS IN FOOD: a blog and so much more

As for what we will be putting in my steamed buns, we may try BBQ eel or perhaps smoked lobster salad. Or even chewy hot fudge and macerated strawberries, raspberries and lemon cream or cajun steamed shrimp with crisp green onions and remoulade. The possibilities are endless…

Delighted to stubble upon Ideas in Food, an extraordinary blog full of photos, recipes, ideas, notebooks… cumin lemonade, white pepper panna cotta, and more strange and wonderful ideas.

Let’s be honest: Ruhlman is not a food writer– he’s a fanboy. He’s a foodie. He’s an unabashed giggling at his own ridiculously good luck gourmand. And good bless him, that’s what makes his blog fun to read.

Becks & Posh: About Becks & Posh
Brought up on a sorry 70s British diet of mushy, watery cauliflower cheese, cabbage, gravy and salty gammon steaks with pineapple, the understandably food-finicky child Sam wondered from a very early age if eating could actually ever be a pleasurable experience?

http://blog.ruhlman.com/2007/02/guest_blogging_.html

“I actually WATCH Food Network now and again, more often than not drawn in by the progressive horrors on screen. I find myself riveted by its awfulness, like watching a multi-car accident in slow motion.”

The Old Foodie: There is reason in roasting eggs.

“Boswell added a footnote to his journal entry of the day, relating one of Johnson’s anecdotes:

“ … My definition of man is, ‘a Cooking Animal’. The beasts have memory, judgment and all the faculties and passions of our mind, in a certain degree; but no beast is a cook….”

Wine Spectator | Articles | Unfiltered January 31, 2007

 Flush with even more Michelin-star success, Gordon Ramsay may be taking on his greatest challenge yet. The foul-mouthed, Scottish celebrity chef just picked up two more stars in the new UK Michelin guide, released on Jan. 26, bringing his star total to 10. Never satisfied, though, Ramsay is now set to start shooting his Ramsay’s Kitchen Nightmares TV show in the United States next month. Unlike the culinary boot camp of Hell’s Kitchen, this show has seen Ramsay turn around failing UK restaurants, using a heavy pinch of F-words and a large dollop of butt-kickin’. The show’s producer, Fox, has been tight-lipped about where in the U.S. Ramsay will be starting off, but Unfiltered couldn’t help but notice an ad on the New Orleans Craig’s List website. The ad, which isn’t confirmed, offers failing restaurants the most mouthwatering of dishes: “GORDON RAMSAY-Acclaimed Chef, Culinary Expert & Award Winning Restaurateur IS LOOKING TO HELP RESUSCITATE & FIX YOUR RESTAURANT ISSUES!” the ad declares. With all that capitalized shout-typing, Unfiltered is beginning to think the big man may have written the ad himself.

Chocolate & Zucchini: Lunch in Dijon 

To the side were fresh twigs of thyme and rosemary for you to nibble on, or just let their perfume rise up to your delicate nostrils as you ate.

Dinner at El Bulli

“I remember reading about El Bulli four or five years ago in the French newspaper Le Monde. I remember the yearning, and I remember the pang that followed closely: considering the small number of guests that the restaurant could accomodate each season, the dream seemed out of reach. But a few years later, I learned from a well-informed friend that getting a reservation was a bit like playing the lottery: the odds were low, but it didn’t cost much to try (see below).

And so I played, I won, and this is how Maxence and I found ourselves flying to Barcelona last weekend with three of our friends.”