discovering, tasting, experiencing, researching, understanding and writing about food
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Madrid Fusion reste l'un des grands rendez-vous annuels pour le monde gastronomique. L'édition 2011 a été marquée par la présentation de la Fondation elBulli. On le sait, Ferran Adrià l'annoncé, elBulli fermera ses portes, en tant que restaurant, le 30...
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Month: January 2011 Media: El Gastronomico Language: Spanish Page: 30 to 34 You can read it here: link
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INGRDIENTES La piel de cochinillo y melón 1 panceta de cochinillo 1 dl de aceite 1 cuarto de un buen melón Jugo de una naranja Jugo de cochinillo reducido (caldo a partir de huesos tostados de cochinillo y verduras rehogadas) Sal El sorbete de naranja...
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INGREDIENTES Para el salsifí 4 salsifís medianos Agua Carbonato cálcico Para las huevas 300 gr de huevas marinas (perlón, lenguado, rodaballo, merluza) 1 litro de agua 1 gr de sal 50 ml aceite de oliva virgen extra, variedad arbequina Para el acento marino...
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INGREDIENTES El membrillo de tomate 1,5 kg de tomates del país maduros 3 gr de goma gellan 4 gr de gelatina en hojas 150 gr de aceite de oliva, variedad arbequina Pimienta negra Sal fina Las cigalas 12 cigalas 12 hojas de limonero 100 ml de jugo de pollo...
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I've found a new whisky to love. It's a 26-year-old single malt from Hokkaido's Yoichi distillery. It's got oak and a gentle, sweet smokiness, a touch of leather, cherries, toasted almonds and I'm just making this up now, because after "oaky" and "a bit...
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Nothing turns a woman on more than a room full of excited men. No, this was not the Super Bowl, but the International Chefs Congress, a "show and tell" held last September in New York City by some of the world's most influential chefs. The display of...
Leer el postThis year, like the rest of the decade, there has been intense for the gastronomic. The air of crisis has not halted the proposed consolidation of cutting edge, but have forced a rethinking of business and to enhance the ingredients of creativity and...
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The impressive list of books from Phaidon that proudly line our shelves have a new, exciting addition in The Book of Tapas. Formatted with Phaidon's trademark elegance and simplicity, this is a comprehensive work exploring tapas, those delectable dishes...
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René Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2010 and received the unique ‘Chef’s Choice’ award...
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