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Have a great minimalist diner with this minimalist cutlery set from the well-known Danish architect and furniture designer Arne Jacobsen . This simple in form set was created in 1957 and is more contemporary-looking than ever. The simple lines harmonise beautifully with the finish of the craftsmanship. Each piece fits naturally in the hand inviting its user to enjoy freedom and ease in movement. Arne Jacobsen’s set has been termed the ‘no-nonsense cutlery’, and its classic style attracts new supporters even in the new millennium. The set is produced in matte-finish stainless steel and includes a dinner fork, a dinner knife, a salad fork, a desert spoon and a child’s/tea spoon.
I love pasta meals and, as being a visual designer, icon like illustrations and infographics. I fell in love with the The Geometry of Pasta book . The Geometry of Pasta, with recipes of Top Michelin starred chef Jacob Kennedy, shows you “how to develop an instinct for matching pasta and sauce. We explain how to team up pasta with sauce to maximise taste and texture and to turn you from an average into a great pasta cook.” This cookbook is not like the average cookbook.
Tokyo based Japanese designer Makoto Koizumi has created this beautifully simple and award-winning cookware series – Kaico . The series includes a tea pot, coffee pot, pasta pot with a steel strainer insert, as well as various sauce pans. Created in white enamel coated steel with maple wood handles, the Kaico series certainly has a classic yet rudimentary aesthetic to its pieces, as well as being durable and thermal-efficient. Because of the smooth, semi-gloss finish, the cookware is also easy to clean. These would undoubtedly be a welcome addition to my kitchen from a visual perspective, but I’d be interested to know if anyone has previously bought any pieces from the Kaico series and what their thoughts are. <p style="text-align:right;color:#A8A8A8"></p>
These delicate plates were created by Japanese company Metaphys . The inspiration for the set came from soft yet refined forms of bubbles and the way they gently connect to each other. Perfect for sushi or any food that requires use of souses and condiments, these plates come in various configurations of three and four. Designers think that Savone shapes will inspire the user to explore different combinations of food preparation and presentation. The divided plates are available in matte white, matte black as well as glossy white. <p style="text-align:right;color:#A8A8A8"></p>
Designed in Japan in 2008 by Shinichiro Ogata of SIMPLICITY. Wasara is made out of 100% tree-free renewable materials (sugar cane fiber, bamboo, and reed pulp) and all Wasara products are biodegradable and compostable. The pieces are usable for both cold and hot food and are also oil and water resistant.
I receive a lot of questions about me and my blog. I thought it would be fun to collectively gather some questions I have been asked so you can get to know me better and maybe find some of the stuff useful for you. Q: What made you start this blog? A: I have always loved to cook/bake and came from a mom who is an AMAZING cook. People were always asking for both mine and my mom's recipes, and instead of always emailing them out, I decided to start storing them on a blog so they were accessible to all my friends and family. Q: Where did you come up with the name "Chef in Training"?
In an increasingly globalized world, it’s still sometimes shocking to see just how disparate our lives are compared with other human beings around the world. A book of photographs by Peter Menzel called "Hungry Planet: What the World Eats" ("©Peter Menzel www.menzelphoto.com . Ten Speed Press, published in 2005) makes a relevant point with great irony: at a time when hundreds of millions of people don't have enough to eat, hundreds of millions more are eating too much and are overweight or obese. In observing what six billion eat for dinner the authors note,
Can you believe 2011 is almost over? Where did the year go? 2011 was a pretty great year, especially for this little blog of mine. Over the last 12 months, we have picked up lots of new friends along the way. And let me tell you–you guys are not afraid to tell me when you HATE a recipe or when you LOVE a recipe.
These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Hasselback Potatoes
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes , I knew we were going to become fast friends.
Ever since I saw this recipe I was eager to give it a try. I loved that it seemed easy to make and sounded like a delicious and healthy side dish. When I received some baby potatoes from my parent's garden I thought that this is the perfect recipe for them and indeed they are AMAZING.
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Preparation 1. Put a large skillet over medium-high heat for 2 or 3 minutes. 2. Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around.
I’m thinking we’re very comfortable together at this point, me and you. You and me. At best, we’re virtual soul mates bonded through food and cooking.