“Cook with what you find around you.” writes Jeremy Fox, the author of ON VEGETABLES. This southern California celebrating vegetarian cookbook is intended to inspire anyone, anywhere, not just the […]
Del Cambio is the place to be seen in Turin. Its elegant interior, historical importance and a view of the first Italian parliament are the restaurant’s strong assets attracting not only curious tourists, but also the local society.
Dig into a bowl of wholesome porridge on a bone cold London day. At 26 Grains, hug the warm bowl with your shivering fingers and be comforted since there is […]
Embracing the outside world is the new Parisian attitude. At least in culinary terms. This means being influenced by global cuisines of the chef’s travels while using local, superb ingredients. Not […]
Dan Barber’s sustainable food mission has now entered the common consciousness of even these who ignored eco-friendly lifestyle thus far. His best-selling books and two restaurants – one in Manhattan and […]
You can find jars of orange confiture all over France. Fait maison or home-made marmalade is hugely popular, yet does not guarantee the best taste. The quality hugely differs. Some […]
The in-house custodian of flavors is the two Michelin stared chef Arnaud Bignon, who casts his fine touch on the classic French cuisine. any of the dishes, while employing contemporary cooking techniques lightens their typically presumed weight. His gastronomic philosophy is focused on finding the perfect harmony in all of his edible creations.
Hiltl was the first vegetarian restaurant and a real “gasthaus” catering to a wide variety of the guests’ needs. There is a buffet as well as a la carte menu, a cool bar and an elegant seating all spread on there floors.
Whether catering a vegan wedding, a birthday party or just having a casual meal with your loved one or a group of friends, this is a healthier, nutrients packed resource for challenges-seeking cooks.
The raising icon of contemporary English cuisine Simon Rogan moved to the British capital from his two Michelin restaurant. In tune with the contemporary trend of local sourcing …