Biggest wine hoax in history reveals moldy secrets – Western Farm Press (blog) Biggest wine hoax in history reveals moldy secretsWestern Farm Press (blog)In his mid-20s, Kurniawan, an Indonesian national, slipped into the rare wine scene out of nowhere and within eight years had pulled off the biggest charade in wine history. Starting in 2002, [...]
Biggest wine hoax in history reveals moldy secrets – Western Farm Press (blog)
| Biggest wine hoax in history reveals moldy secrets Western Farm Press (blog) In his mid-20s, Kurniawan, an Indonesian national, slipped into the rare wine scene out of nowhere and within eight years had pulled off the biggest charade in wine history. Starting in 2002, Kurniawan began hitting wine auction houses and splashed out … |
Toast history at Furnace Town’s wine event – Delmarva Now
| Toast history at Furnace Town's wine event Delmarva Now FURNACE TOWN — One of the area's oldest landmarks is offering locals a lesson on “Wine Thru Time.” The Furnace Town Living Heritage Museum will host the popular event for the third consecutive year Saturday. This year, nine wines will be featured. |
The New Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.
The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.
Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
Customer Review: The Best Gift For A New Chef
Larousse Gastronomique I purchased this book for a friend who was offered a job as an executive chef at a country club. I was told by many it is the bible for all chefs. I paged through it and it’s amazing. I am not a chef, but I cook a lot. I will be buying one of these for myself! As far as the friend, he was pleasantly surprised to say the least by his going away/congrats gift! It is a must have.
Customer Review: Makes a great gift
I bought this book for my cousin’s bridal shower. (It was on her registry.) The day it arrived, it was raining, and the book’s pages got oh-so-slightly crinkled. However, it was still in ok condition to give as a gift.
Italian Capers in Wine Vinegar (3.7 Ounce) by igourmet.com
Capers, used as a seasoning or condiment, are the pickled, unopened buds of the caper bush, a spiny shrub native to dry, rocky areas in the Mediterranean. In Morocco, acres of caper bushes are grown, from which harvesters pick the buds at their prime. Once harvested, the buds are sun-dried and then pickled in a vinegar brine. Capers cannot be served fresh as they have a bitter flavor, so they must be pickled to form capric acid. Capers range in size from petite to large, depending on how long they are allowed to grow. Petite buds offer a higher quality compared to larger ones because the petals are more tightly packed. Our capers are of the petite type, preserved simply in vinegar, salt, and water.
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