Laura ReynoldsThis London Chef Is Showing You What To Make From The Ingredients In Your Cupboard Staring down the barrel of two pickles, a bag of flour, and whatever today's supermarket sweep provides? Us too, but help is on hand from one London chef. Santosh Shah, executive chef at Swis...
“Peter Sommer Travels is known for the top-notch experts who lead itssmall-group cruiseson wooden gulets in Greece, Turkey, Italy and Croatia. This week-long voyage is a cruise-and-walk adventure, exploring archaeological sites along the mule tracks and shepherds’ paths of the Lycian Way, ...
that says,El Libre de Coch, contains “a recipe for onion soup that is remarkably similar to what we today refer to as French Onion Soup.”El Libre de Coch(the Book of Cooking), was written in Catalan around 1490 and printed in 1520 byRuperto de Nola, chef to the SpanishKing...
As a cookbook, it is unsatisfactory with very basic instructions. Joseph Vehling, a chef who translated Apicius in the 1930s, suggested the author had been obscure on purpose, in case his secrets leaked out. C But a more li...
We'recalling it: 2023 is the year of the city. After a travel rebound that had us running for the rugged, windswept hills, this year will be all about the renaissance of urban centres - grande dames and gritty upstarts alike. Our list of destinations to watch is metropolis-heavy, and ...
Mexico's culinary heartland, Oaxaca is famed for its array of complex, spiced sauces, known as moles. So much more than side dishes, they're very often the main event.
Yet Apicius’s book set the tone of cookery advice in Europe for more than a thousand years. As a cookbook it is unsatisfactory with very basic instructions. Joseph Vehling, a chef who translated Apicius in the 1930s, suggested the author had been obscure on purpose, in case his secrets ...
The Larder No-fuss European gourmet at The Larder. courtesy The Larder The expat duo behind this favorite “decided Samui was lacking a down-to-earth eatery where the atmosphere is warm and welcoming, without the food dropping in standard.” They came up with The Larder, a pretension-free...
The Larder No-fuss European gourmet at The Larder. courtesy The Larder The expat duo behind this favorite “decided Samui was lacking a down-to-earth eatery where the atmosphere is warm and welcoming, without the food dropping in standard.” They came up with The Larder, a pretension-free ...