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Photos culinaires - by Beatrice Peltre

Photos culinaires - by Beatrice Peltre
Related:  Sous l'angle culturel

La peau d'ourse Découvrez le remède tibétain à l'ail Le remède tibétain à l’ail est une ancienne recette médicinale créée par des moines bouddhistes du Tibet et qui met en oeuvre les multiples propriétés de l’ail. Cette thérapie purifiante est très efficace pour traiter différentes maladies et pour perdre du poids sainement. De plus, elle est facile et économique et n’importe qui peut la préparer. Nous avons déjà entendu parlé à de nombreuses reprises des bienfaits de la consommation quotidienne d’ail cru, puisque il s’agit d’un des aliments au pouvoir curatif des plus forts qui puissent exister. Les bienfaits de la cure Les bienfaits les plus immédiats de la cure sont les suivants : Dans quelles maladies le remède tibétain peut-il être très utile ? surpoidsischémiesinusitemaladies pulmonairesmaux de têtethrombose cérébralearthritearthroserhumatismesgastritehémorroïdesproblèmes occulairesproblèmes auditifsartériosclérose Contre-indications Les ingrédients de la recette 350 g d’ail bio de préférence¼ de litre d’alcool à 70 degrés Avertissement

Sydney Photographer, Commercial Advertising Photographer, Food Photographer Sydney Cuisicook - partagez vos photos culinaires Entrées Pâté de courge spaghetti au curry par Le Bleu du Citron Entrées Cake salé aux carottes par Recettes pour mon bentô Entrées Panini aux boulettes de dinde par Chic, chic, choc...olat Pub Entrées Crème d'asperges vertes et blanches au flan de morilles par Cuisine et Cigares Entrées Salade de poireaux à l'orange et au sésame par Vanille & Poivre Rose Entrées Raviolis vapeur au poulet et citron vert par Emilie and Lea's Secrets Entrées Tartine d'avril par cookerei Entrées Pâté de Pâques par Je peux lécher la cuillère? Entrées Salade de kale, potimarron & noisette par Antigone XXI

Kirsch Kirschwasser, produced in Germany and bottled at 40% ABV. A kirschwasser (/ˈkɪərʃvɑːsər/ KEERSH-vahs-ər; German: [ˈkɪɐ̯ʃvasɐ], German for “cherry water”) or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The best kirschwassers have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the stones. Serving[edit] High-quality kirschwasser may be served at room temperature, warmed by the hands as with brandy. Origin and production[edit] Illustration of the morello cherry. Because morellos were originally grown in the Black Forest region of switzerland, kirschwasser is believed to have originated there. Kirschwasser is colourless because it is either not aged in wood or is aged in barrels made of ash. In France and in English-speaking countries, clear fruit brandies are known as eaux de vie.

London Photographer - Richard Boll - Product Portrait and Lifestyle Photography Les paysages en nourritu Carl Warner (Carl Warner) – Australian photographer working in London. Carl Warner surrounding consider a little strange: the photographer may stand for a long time, staring at vegetables in supermarkets. The fact that Karl Warner, illustrator of education, master of the genre with its filing known as «Foodscapes», ie the landscape of food. His paintings are made ​​from grain mountains, trees – it’s broccoli, the waves – cabbage leaves, stones and role plays a baked potato. According to the complexity of execution reupload landscapes of food is no different from writing oil paintings. Creating an edible landscape takes several days. Advertising photographer Carl Warner has been doing for over 25 years. Broccoli in the mountains and seascape have been made for the Finnish dairy Valio brand commissioned by the agency Sek & Grey. Landscapes of the sausage meat and Carl Warner has done for the brand Negroni commissioned by DDB Milan. Source: link

Shortcrust pastry recipe | Gourmet Traveller recipe :: Gourmet Traveller A well-made shortcrust is a thing of beauty. We've all met our share of tough, soggy and simply unamusing pastries of this ilk. But a good one, pastry that crumbles, flakes and can hold and deliver its filling - sweet or savoury, soft or firm - intact makes for a memorable moment's eating. To understand what makes pastry react in certain ways, you need to know a little science. Butter is the shortening agent. Shortcrust has little resilience to outside forces, especially heat. This applies to kneading, too. There's a key exception to the cold-butter rule. Egg yolks and water also affect pastry. Finally, rest your pastry in the fridge after rolling out the dough. Good shortcrust is an invaluable asset to any cook's armory of skills.

Julie Harris Photography | Denver & Boulder Photographer Delices de Papier Mason Cash Purple 1.5-Qt. Covered Tagine | zulily This product is not currently available for sale to your country. Product Description: Cook delicious, healthy dishes of chicken, fish, vegetables and more in this North African-inspired tagine. Includes tagine and lid14'' H x 9'' diameterHolds 1.5 qt.Terra-cottaHand washMicrowave- and oven-safeStove top safe when used with heat diffuserImported To our California customers, in accordance with Proposition 65, we issue the following warning: "This product contains chemicals known to the state of California to cause cancer, or birth defects or other reproductive harm." Return Policy: This item not eligible for return. We offer such amazing discounts because we don't house any inventory after our sales end and therefore cannot process returns. Shipping: Ships within 12-16 days. We work with thousands of different brands, and coordinating delivery from so many sources requires a little bit of extra care and time. Click here for more information on the strike-through price.

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