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![]() ![]() Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags ![]() Serious Fruitcake
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe. ![]() Cauliflower Frittata
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale! ![]() Burning Snowman Cookies
My springerle cookies made with an antique wooden mold of the snowman being devoured by the Sun, bringing the rebirth of nature. Mighty fine pagan dessert. ![]() Processing shelling beans from my garden
Here is how I process my home grown beans. ![]() Paris 'Branché' Restaurants
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food? ![]() Frying Eggplants like a Persian Mama
Very easy way of frying sliced eggplants in an oven with very little oil, yielding beautiful, tasty and very light eggplants with no effort. ![]() Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe. ![]() Khoresht-e Bademjan
Beautiful persian confort food with roasted eggplants and lamb in a fragrant, sweet and sour tomato sauce. ![]() Pigeon Pasta Pie
Extraordinary 19th century Italian pie filled with maccheroni in a pigeon sauce. The height of Italian haute cuisine a century ago. ![]() The Chef is Naked
Most people seem to assume that celebrity chefs have great gastronomic restaurants. Not the case with Bocuse, apparently the King of the French Cuisine is naked. ![]() Creamy Agliata Verde
This traditional recipe from the confines of Italy and Switzerland brings together the delicious full fat creamy tomme with a unique Alpine herbal pesto. ![]() My Most Intriguing Pan
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success! ![]() Spelt Pappardelle with Grouse Sauce
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience! ![]() Kampot Pepper Plantation
Adventure in a remote black pepper plantation run by a young Frenchman. ![]() Japanese TV behind the scenes
Lots of fun shots including how to light stuff on location for good photo/video, more stuff about my new kitchen, some advice about dealing with TV people and more. |
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