![]() |
![]() |
![]() ![]() Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags ![]() Triple Baked Rubharb Tart
A seriously delicious French rhubarb pie for the patient chef. ![]() 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. ![]() 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! ![]() Kampot Pepper Plantation
Adventure in a remote black pepper plantation run by a young Frenchman. ![]() 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. ![]() 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. ![]() 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. ![]() 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! ![]() Sainte-Maure Goat Cheese Feuilleté
Use these intriguing cylindrical ash-colored French goat cheeses to make delicious puff pastry appetizers. A traditional French recipe. ![]() 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? ![]() Swiss Chard Pkhali
These lovely little sides dishes will adorn your table like flowers in a spring meadow. They are so pretty guests will hesitate to eat them! ![]() 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. |
«Oh does this look yummy!» Stumbleupon |