Engine Room Dosas
«His pictures are fantastic, his writing style entertaining and witty and his recipes sublime. He inspires me.»
Rick Oppeggard
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Home >> ExperiencesListing articles 16 to 30 of all 86 articles  Least popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Nishiki Ichiba Food Market in Kyoto, Japan
This 400-year-old covered food market in Kyoto is one of the best I've ever visited.  Saint Martin Fair
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.  A Visit of Château Pavie
Gerard Perse, one of the most important men in the Bordeaux wine industry, took me on a three-hour tour of Château Pavie in St Emilion. See for yourself how this man turned a failing château into one of the most prized wines in the region. Complete with many pictures and my 360° panorama of the huge limestone cellar and exclusive heart-to-heart interview with Perse.  Swiss Knife Factory
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.  The Four Hour Lunch
Lunch with my father at the best restaurant in Switzerland - and beyond. Don't miss the exclusive behind-the-scenes 360 panorama of the kitchens!  One for the road at The Last drop in Edinburgh
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.  Red-Hot Medieval Roots
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from Hattonchâtel's moat garden in the castle's walk-in fireplace.  President Mobutu's Own Brandy
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.  The Road to Hell Is Paved With Truffles
My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.  Primeval Tyrolian Cheese
Graukäse is the closest offspring of the first cheese ever made. It is so strong you can actually raise the dead by placing piece under the deceased's nose. Follow me to Valle Aurina in Südtyrol to see how it's made at the farm.  Swiss Alpine Pasture Cheese Croûte
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.  A Sicilian Cookery Class on Mount Etna - Peperonata in Agrodolce
Sicily's top food authority let me into her kitchen on Mount Etna while she was preparing sweet-and-sour peppers.  London Pub Informant
I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.  Chicken for Dessert
One of the greatest desserts in Turkey is made with chicken breasts. It is based on an almond-and-chicken pudding once hugely popular in medieval Europe. See how it's made!  Books For Cooks
My visit to a must-see bookstore in London beloved by foodies from all over the world. Found 86 articles: <<Previous 1 2 3 4 5 6 Next>>
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Engine Room Dosas «His pictures are fantastic, his writing style entertaining and witty and his recipes sublime. He inspires me.» Rick Oppeggard |
