Search Results: Savarin
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10 results of 12 Blog Posts
An Italian cheese route
Smile and say "formaggio!" Author Clifton Fadiman said it best when he described cheese as “milk’s leap toward immortality.” Almost everyone loves one type of cheese or another, whether it’s delectably mild, creamy and soft or pungent, hard a (read full article)
Longevity, Gastronomy and Truffles.
Black delights ~ France: Taste delights of truffle trail "The 18th-century French gastronome Brillat-Savarin called the truffles: the diamond of the kitchen" Filled with anticipation, I held... [[ This is a content summary only. Visit my web (read full article)
Savarin(サヴァラン)
☆Savarin(サヴァラン) ☆ Good Morning Everyone, its a beautiful day today and my last day off for the week before going back to work tomorrow. Ahh so relaxing and I got alot of things done too. Today on Cooking Japanese Style we have a ver (read full article)
So Many Cheeses, So Little Time !
Tome de Savoie, Cantal, St Marcelin, Brie, Goat Cheese, Roquefort St Marcelin and Goat Cheeses"A meal without cheese is a beautiful woman with an eye missing" - Brillat-Savarin (La Philosophie du Gout) Only when I go to France do I realize how much I (read full article)
Quiche con Asparagi e Formaggio di Capra
Click here to read the English version!Ve l'ho mai detto che ADORO le quiches?Nooo??!?!???!?Infatti, mi sembra proprio di non avervelo mai detto e nemmeno voi l'avretse potuto immaginare, dato che, di quiches, a parte queste tartellette fatte con una (read full article)
A British Pudding for April Daring Bakers' Challenge...
Click here to read the English version!La padrona di casa di questo mese è Esther di The Lilac Kitchen e la sua proposta è stata l'elaborazione di un vero pudding inglese con lo strutto ......Non potete immaginare la mia faccia nel leggere questa n (read full article)
"You Are What You Eat"
...or in its original form "Tell me what you eat, and I will tell you what you are", as written by Jean Anthelme Brillat-Savarin, an 18th century frenchman and early foodie, who is famous for his essay "La physiologie du Gout" (The physiology of Tast (read full article)
Gastronomi & gourmet eller gourmand?
Som nævnt tidligere i dag, i forbindelse med et indlæg om Frøken Jensens bearnaisesovs, var min Brillat-Savarin klar til afhentning. Titlen er Smagens fysiologi, og selvom værket oprindeligt udkom i 1825, læses det stadig. Titlen findes til ekse (read full article)
Bearnaisesovs — opskrift fra Frøken Jensen og lidt om gamle kogebøger
Lige om lidt skal jeg forbi Kierkegaards antikvariat på Islands Brygge for et hente 1986-udgaven af Brillat-Savarins (1755-1826) klassiker Smagens Fysiologi (Opr: Physiologie du goût, ou méditations de gastronomie transcendante) . Escoffiers Ma (read full article)
Om fond, reduktion og essens
Fyrsten af Soubise havde en dag fået i sinde at afholde en større fest; den skulle afsluttes med en souper, og han havde givet sin hushovmester ordre til at forelægge ham menuen – både selve spisesedlen og et overslag over vareindkøb og udgift (read full article)
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