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FEEDSPORTAL Fri, 03 Feb 2012
Early on in Julia Child's autobiography, My Life in France, the California-born chef recalls a significant encounter in 1950, one that would change her life – and American cooking – for ever. "Out of curiosity, I dropped by L'Ecole du Cordon Bleu, Paris's famous cooking school," she writes. "There, professional chefs taught traditional French cooking to serious students from all over the world. After attending a demonstration one afternoon, I was hooked. The next class began in October. I signed myself up for a six-week intensive course, and smacked my lips in anticipation of the great day."
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FEEDSPORTAL Sat, 14 Jan 2012
Simply walking into the Delaunay makes you feel you've found the perfect restaurant. Sited on the corner of Aldwych and Drury Lane, it hums with elegance. The rubicund doorman tips his top hat, a startlingly pretty Roedean-head-girl takes your coat and you enter a wide, welcoming, marble-floored space. To your right, a vast bar is lit up like a cathedral high altar; to your left is a line of tables for posers, chatterers, couples nursing cocktails. Riding on castors is a glass-topped trolley full of teatime cakes – millefeuille, Black Forest gâteau, sachertorte – in case someone fancies a sugar rush at 9pm. Beyond the grey pillars, you make out the dark, indefinably sexy interior where the serious eating goes on. Mein Gott, you think, das ist wunderbar.
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FEEDSPORTAL Fri, 13 Jan 2012
The dish that has been called "almost certainly the most widely eaten food on the planet" originated in Naples, though Neapolitans would be aghast at the pizza toppings such as chicken tikka, ham and pineapple, and chicken pesto that have taken root in this country. Back in the home of the pizza, people keep it simple. Most go for the Marinara, topped with tomatoes, garlic, oregano and olive oil (with the option of a few anchovy fillets) or the Margherita, topped with tomatoes, mozzarella, basil and olive oil.
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