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The World's 50 Best Restaurants

The World's 50 Best Restaurants
The Diners Club® World’s 50 Best Restaurants AcademyThe World's 50 Best Restaurants list is compiled from the votes of The Diners Club® World's 50 Best Restaurants Academy. We divide the world into regions, with a chairperson in each region appointed for their knowledge of their part of the restaurant world. These chairs each selected a voting panel, who cast a combined total of 6,552 votes. Read more…Read more... Asia's 50 Best Restaurants 2014Asia's 50 Best Restaurants list features the restaurants in Asia that have received the most votes from The World's 50 Best Restaurants Academy. It includes restaurants in mainland China, Hong Kong, India, Indonesia, Japan, Singapore, Sri Lanka and Thailand...Read more...

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Marco Pierre White to Heston Blumenthal: The ten greatest chefs by Raymond Blanc By Raymond Blanc UPDATED: 21:43 GMT, 9 July 2011 From the trailblazer who put rock 'n' roll into food - to the caretaker of British gastronomy, here RAYMOND BLANC picks his favourite chefs of all time Chocolate Cupcakes with Flaming Strawberries Call me easily amused, but these little torch-topped cupcakes delight me. Besides being a cute novelty item for a party, I think they would add a little drama to the end of a romantic meal. I've been looking for something different to serve for Valentine's dessert, and this is definitely different. The strawberries are hollowed out and filled with a bit of liquor, then ignited with a match. For the cake portion, I chose a One Bowl Chocolate Cupcake recipe because 1. it's quick 2. it is easy, and 3. it fits my prerequisite for a light ending on date night.

10 of the best budget hotels in New York Posted on: September 21st in Cool Hotels, Travel by Graham Padmore. Like this Post? The Big Apple may be one of the ultimate city break destinations – shopping, art, sightseeing and so much more. It’s also (like most major capital cities) unfortunately notoriously expensive. The World's 50 Best Restaurants Method[edit] The World’s 50 Best Restaurants list is compiled from the votes of the "World’s 50 Best Restaurants Academy", a group of 27 panels established to make the ranking.[4] The world is divided into regions, with a chairperson in each region appointed for their knowledge of their part of the restaurant world. These chairs each selected a voting panel of 35 members, who cast a total of 5,859 votes. There is no list of nominees; each member of the international voting panel votes for their own personal choice of 7 restaurants.

Rainbow Jello Recipe June 22, 2010 When I was young, rainbow Jello would always be one of the offerings on the dessert table. I used to peel the layers of Jello apart and eat them one by one, my favourite being cherry. I have a lot of fond memories of rainbow Jello, but like most things from my childhood, rainbow Jello slowly disappeared without much fanfare. I don’t eat Jello much, but when I do, I prefer eating rainbows. I also have a thing for quirky, retro desserts, so when we planned a father’s day barbecue on Sunday, I made a small container of rainbow Jello. WWOOF - Shop Online The Australian WWOOF Book 2,600 Host properties Only AUD $70.00 On-line Forum Volunteer accident insurance 12 month membership Up-date list on request The Australian WWOOF Book provides details about more than 2,600 host properties throughout Australia. When you buy this book you will receive a 12 month membership of WWOOF Australia, which allows you to visit any Australian WWOOF Hosts, full use of the WWOOF on-line Forum and includes a small volunteer accident insurance plan that covers you while you are WWOOFing on a registered WWOOF Host property. Select the Host you wish to visit from the WWOOF Book or On-line Forum, make contact and arrange a mutually convenient time and period to stay, then turn up, sleeping bag, hat and boots in hand, ready to work!

noma Red currant and lavender “Nordic coconut” Moss and cep Cheese cookie, rocket and stems Pickled and smoked quails egg Caramelized milk and cod liver White cabbage and samphire Æbleskiver, lovage and parsley Sea urchin toast Burnt leek and cod roe Apple and kelp Shrimp and ramson Radish and yeast Beef tartar and ants Molecular gastronomy Spherification of juices and other liquids is a technique of molecular gastronomy Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical.[4] Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines. The term "molecular gastronomy" was coined in 1988 by late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This.[5] Some chefs associated with the term choose to reject its use,[6] preferring other terms such as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine. History[edit] Internationally renowned French chemist and cook Hervé This, known as "The Father of Molecular Gastronomy"[7]

Cookies ‘N Cream Oreo Fudge Brownies Hellooooo, good lookin’! What a way to start the week! :) Last weekend as we were exploring Blue Ridge, GA, we stopped by this charming little bakery. They had all kinds of delicious looking homemade brownies. Oreo brownies, peanut butter brownies, raspberry cream cheese brownies… *groans* Kevin totally had his eye on the Oreo brownies. We didn’t get any there (we were too busy sampling the fried Oreos) so I promised to make them as soon as we got home.

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