Carnet de bulles - La Communication, le Design et l'Evénementiel du Champagne
VEUVE CLICQUOT ET LE DESIGN CULINAIREComme en 2009, la Maison de Champagne Veuve Clicquot s’est rapprochée de Germain Bourré, designer français, pour incarner avec lui un design culinaire autour de ses trois cuvées Vintages (2002, Rich 2002 et Rosé 2004). Germain Bourret a travaillé non seulement des principes de recettes, mais aussi toute une gamme d’objets et leur mise en scène. A l'image d'une partition, il a dessiné des concepts de plat interprétés ensuite par de très grands solistes de la gastronomie.
Interview: Raw food guru David Wolfe explores the healing energy of living foods
Mike: Hi, everybody. This is Mike Adams, the Health Ranger, joined by David Wolfe. David Wolfe: How are you doing, Mike? Mike: I'm doing great, David. For those who don't know who David Wolfe is, let me tell you: This is the raw food pioneer right here.
25 NYC Must-See Spots for the Design Conscious
Twice a year we head to Manhattan to catch up on all things design. We like being well prepared for our travels and we’re currently deep in the trenches of our Manhattan research. Part of our homework involves following trusted publications, tracking design blogs and talking to our favorite NYC field correspondents.
Pfeffernüsse
Ingredients:250g plain flour200g brown sugar60g butter, softened1/4 teaspoon bicarbonate of soda1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground gingerpinch of white pepper1 egg, beaten1 egg, beaten (extra)150g dark chocolatesilver cachous Method:1. Preheat oven to 190 degrees and line two baking trays with non-stick paper.2. Combine all ingredients and blend until well blended (mixture will appear crumbly).3. Add half of extra beaten egg, then knead the mixture with your hands until it holds together (use more beaten egg if necessary).4.
Green Kitchen Stories
Scénographie culinaire - Mon Univers Evènementiel
"L'art de mettre en scène un buffet, en harmonisant les gourmandises proposées et la décoration selon un thème prédéfini" Vous souhaitez donner un peu de magie & de fantaisie à vos buffets ? La Scénographie Culinaire allie décoration et douceurs suivant une thématique particulière.
Classy Camper
Pictured above is the latest innovation in classy folding campers for chic nomads. Do the overlapping curves and peaks of the design remind you of anything? If you picked the Sydney Opera House as the design inspiration behind this camper, you're absolutely right.
Hugh Fearnley-Whittingstall
Last week, we cleared our heads and palates with bracing juniper. This week, I'm getting carried away with caraway, that warming, earthy spice that's so delicious in everything from hefty winter stews to delicate biscuits and cakes. I love its complexity.
Feed the People: This Week’s Recipe: Crumpets
Why Crumpets? An Anglo Saxon breakfast invention that – yes – you can make yourself! Crumpets are a favourite weekend breakfast food of mine, served hot, smothered with butter and a little honey. Similar to pikelets, crumpets have a spongier texture and a characteristic honeycomb pattern created by the addition of yeast and sometimes baking powder.
Yucatan-Style Slow-Roasted Pork Tacos
June 30, 2011 | By Adam Roberts | 18 Comments When the James Beard award-winning editor of The Washington Post food section writes a cookbook, you know you better buy it. In my case, I blurbed it–(look for me on the back cover!)
Spatchcocked Ricotta Chicken
This recipe comes from a memory of something my mom made when I was little. I dubbed it "Ravioli Chicken" for the fact that the bird was stuffed under the skin with a cheesy, herby mixture much like the one we used in our homemade ravioli. It's a great way to stretch a bird, literally, to feed more than four. And besides, spatchcock is so fun to say. Spatchcocked Ricotta Chicken
Pumpkin Rice Laksa Soup
Recipe This is one of the best soups I’ve ever had. Laksa is a kind of brothy noodle stew, very often made with chicken and coconut milk. When I was coming up with the idea for this soup, I was thinking of the Anglo-Indian mulligatawny soup, which is made from rice, curry sauce and minced meat. If you’re feeling a little bit theatrical, like I was, feel free to take the lid off the pumpkin, scoop out the flesh, and serve the soup in the pumpkin shell. Lovely!
The Joy of Cooking
Flour and water. That's all you'll need. Really.
