Chestnut Pie like Pierre Hermé
«...best recipe I've ever found on any website»
Chowhound
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Listing articles 226 to 240 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Tuiles à l'orange Lenotre Baking Class
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.  Truffle-hunting in Paris
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!  Tussilago Flowers Sorbet
Coltsfoot has been used for thousands of years to heal cough. French chef Marc Veyrat uses its flowers to make a delicious sorbet.  Serious Fruitcake
Fruitcake extraordinaire prepared from Philippe Rochat's own recipe.  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.  Cauliflower Frittata
Delicious egg and cauliflower Mediterranean dish I cooked with my local vegetables, with an explosive finale!  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.  Kampot Pepper Plantation
Adventure in a remote black pepper plantation run by a young Frenchman.  FXcuisine on Japanese TV
A TV crew from Tokyo Broadcasting System, one of the largest TV channels in Japan, came to film me for 4 days for George Tokoro's World Delivery, a Sunday afternoon world food show.  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?  Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe.  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! |
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