Ayurveda. Wine. Couscous - Recipes for Health. Andrew Scrivani for The New York Times Because it's convenient and goes well with everything, couscous is a staple that I always keep on hand. Some foodies consider this grain product to be a type of pasta, but the similarity is only superficial - couscous is made of crushed durum wheat semolina, not the ground type used for pasta. That couscous is less refined is good news for health-conscious cooks; better yet, whole wheat couscous now appears on many grocery store shelves. It has even more fiber than the regular variety and respectable amounts of such nutrients as manganese, tryptophan and magnesium. Couscous is meant to be served with brothy stews, which makes it a great vehicle for all sorts of seasonal vegetables and beans.
Unlike pasta, couscous should never be boiled (pay no attention to the instructions on most boxes), just reconstituted and steamed. Couscous Tabbouleh By MARTHA ROSE SHULMAN Popular throughout France, this salad benefits from extra tomatoes in summer. Fish Couscous. The Caledonian Kitchen - a recipe book in aid of Action Duchenne. Restaurant "dal Pescatore" de Giovanni et Antonio Santini & C. snc. Simon Says le blog de Francois Simon: Kyoto et Osaka au Michelin. Après Tokyo, Michelin a annoncé la sortie en octobre d'un nouveau guide gastronomique sur Kyoto et Osaka, deux destinations touristiques de l'ouest du Japon. Pour Jean-Luc Naret, directeur du guide Michelin «C'est à Kyoto que se trouve l'une des meilleures gastronomies japonaises.
C'est également là que sont les origines des traditions culinaires de ce pays depuis plus de 1.200 ans». «Quant à Osaka, deuxième ville du Japon, la gastronomie y est diverse et variée», a-t-il ajouté. Le nouveau guide, qui sera comme celui sur Tokyo vendu en japonais et en anglais, a été élaboré à partir des visites «anonymes» effectuées depuis l'automne 2007 par les inspecteurs de Michelin dans des restaurants et des hôtels de ces deux villes. Les étoiles, qui vont de une à trois, «ne jugent que ce qu'il y a dans l'assiette», rappelle Michelin, en citant que les mêmes critères sont pris en compte «quel que soit le pays». (source AFP) Photo F Simon. Michelin : le Guide Rouge qui sert aussi à vendre… des pneus ! Le blog d'une naturo. Chroniques du Plaisir: Guide Michelin 2009, promus et déchus à Paris.
Michelin: a sporting chance for The Sportsman. In the midst of the furore at the end of last week when a list of Michelin stars for 2009 started doing the rounds of internet chat forums, there must have been a number of chefs in a state of nervous exhaustion. The list (pdf) was first posted on Friday night, and Michelin confirmed that it was genuine late on Saturday afternoon, finally ending hours of uncertainty.
I can sympathise. For me, 2008 began with a phone call from Jay Rayner. He said we had been awarded a star, but then thought he should double-check, which led us to 30 minutes of nail-biting until it was confirmed on the Michelin website. Half an hour of not knowing was bad enough - overnight must have been unbearable. So what impact has the awarding of a star has made on The Sportsman? The speed and distance with which the news spread was truly shocking. The next few days were a bit of a blur as a daily batch of cards, champagne, flowers and text messages arrived, all unanimously agreeing that it was well-deserved.
L’atelier des Chefs : cookery class, cookery school, recipes, the everyday cuisine partner. Esprit Chocolat by Lauranie. Recettes : On en mangerait : le risotto aux langoustines de Roberta - Communautés - LCI. Grabbing a Bite Between Flights at (or Near) Seven Airports. Aujourd'hui je cuisine | Le hamburger | recettes du jour | Hamburger de foie gras au chutney de figues. Supply, Demand, and English Food.