«Exceptional selections, beautiful composition and, above all, greatly appeciated, all seals
of a scholar who also practices.»
Jim
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Home >> ExperiencesListing articles 46 to 60 of all 86 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Eataly - Slow Food Superstore
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.  Tsukiji Wholesale Fish Market in Tokyo
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.  Swiss Pastry Factory
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.  Heaven is a Plate of Tortellini
If Adam and Eve renounced Heaven for an apple, what would they have given for a plate of tortellini?  Molecular Gastronomy Seminar
I attended a unique seminar in Paris with Hervé This, French chemist, author, founder of Molecular Gastronomy and spiritual father of Molecular Cuisine.  Cardamom Plantation Visit
My private tour of Captain Matthew's spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn't grow there.  Tea with Sir Hugh
Last week I had tea with Sir Hugh and his lovely wife Gaynor in one of their favorite haunts in London - a uniquely British experience.  Lucknow Edible Silver Foil
Edible sterling silver foil decorates Indian food at weddings. Here is how they make it in Lucknow and how you can use it on a leg of lamb to eat like a Nawab.  Swiss Alps Ricotta
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.  Rabbit Head Pasta
Traditional pasta sauce, much loved in some parts of Italy. Don't do this at home. Only a head case would eat it.  Books For Cooks
My visit to a must-see bookstore in London beloved by foodies from all over the world.  Swiss Steamer Dining
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.  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!  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.  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. Found 86 articles: <<Previous 1 2 3 4 5 6 Next>>
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«Exceptional selections, beautiful composition and, above all, greatly appeciated, all seals of a scholar who also practices.» Jim |
