Pepper is a condiment that has been salt’s partner on Western tables for hundreds of years. It adds a flavour of its own to dishes, as well as enhancing the taste of other ingredients. The use of peppercorns is so common these days; it’s hard to believe it was once so valuable that it was […]
After all the over indulgence of the Christmas and New Year celebrations to come, it’s a good idea to return to some simply prepared food that is also light and healthy at the same. For me, choosing good ingredients is the key to a good meal and the success or failure of most meals begins […]
Most human beings have an irrepressible appetite for sweet things, and desserts exist to indulge it. As a young chef learning my trade in London, I always looked on the pastry section as another world. In those day’s, pastry chefs occupied a very special place in the pecking order of top kitchens and I always […]
Videoreceta de Crema de limón en salmuera, dukkah, sorbete de cerezas y agua de rosas, y caramelo al Ras-al-Hanout, por Marc Fosh en #algosecocinaenIKEA
There’s something very old school and it brings to mind the great Escoffier when I think of the phrase “Chefs signature dish”.It might seem like a chefs vanity but in most cases they are vital to almost every restaurant, and customers tend to seek them out. Wikipedia states, “A signature dish is a recipe that […]
Comparto con vosotros una de las recetes que enseñé en el curso de cocina #a4manos de hace unas semanas: el lenguado Veronique, una versión de una de las recetas más famosas de Auguste Escoffier, Sole Veronique. Espero que os guste.
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