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David Russo - EzineArticles.com Expert Author
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- Antique Recipes from Chefs of the Past - Part II
[Food-and-Drink:Recipes] Fried Frogs - Bartolomeo Scappi, Italian, active 1540 -1570
Chicken Casserole with Peas - Francois Pierre de La Varenne, French, 1615-1678
Boston Stewed Beans - Fannie Farmer, United States, 1857-1915
Muffins - Isabella Beeton, English, 1836-1865
Stuffed Tomatoes - Francesco Leonardi, Italian, active 1750-1790
- Antique Recipes from Chefs of the Past -Part I
[Food-and-Drink:Recipes] Risotto with Saffron - Maestro Martino, Italian, Circa 1477
Salmon Kebabs - Maitre Menon, French, Active 1740-1755
Mullet with Cameline Sauce - Guillaume Tirel, French, 1312-1395
Stuffed Champignon Mushrooms - M. Antonin Careme, French, 1783-1833
Castilian Pan-Fried Chicken - M. Antonin Carême, French, 1783 -1833
- Alligator Recipes
[Food-and-Drink:Recipes] Exotic Meat: 1 - Alligator in Hot Mustard Sauce. 2 - Stewed Alligator. 3 - Gator in Hot Sauce
- Erotic Seafood Recipes
[Food-and-Drink:Recipes] -Fettuccini with Oysters and Shrimp for two
-Drunk Lobster for two
-Carpaccio for two
- Tournedos Rossini
[Food-and-Drink:Recipes] Gioacchino Rossini: “I know of no better occupation than eating, eating well that is. Appetite is to the stomach what love is to the heart. Our stomach is the conductor to the grand orchestra of our passions”
- Cacciucco
[Food-and-Drink:Recipes] A common trait of all Mediterranean culinary traditions is the dish cooked in a covered earthware (terracotta) recipient, either of fish or meat. Fish based stews change name from country to country: Cacciucco in Tuscany, Brodetto on the Adriatic, Zarzuela in Spain, Bouillabaisse in France and Cioppino in California. These dishes are all similar enough however to suppose that they all originated from one fish stew recipe that existed centuries ago and is now present from the Mediterranean to the Pacific.
- Bouillabaisse, a Mediterranean Fish Stew
[Food-and-Drink:Recipes] A common trait of all Mediterranean culinary traditions is the dish cooked in a covered earthware (terracotta) recipient, either of fish or meat. Fish based stews change name from country to country: Cacciucco in Tuscany, Brodetto on the Adriatic, Zarzuela in Spain, Bouillabaisse in France and Cioppino in California. These dishes are all similar enough however to suppose that they all originated from one fish stew recipe that existed centuries ago and is now present from the Mediterranean to the Pacific.
- Salt and Vinegar: Two Extreme Flavors
[Food-and-Drink:Cooking-Tips] A good culinary rule of thumb holds that salt and vinegar must be used sparingly. Their flavor should lend strength to a dish, but never dominate it.
- Cuisine and Cooking
[Food-and-Drink] The term "cuisine" has widespread implications, encompassing practices and traditions in cooking and the general preparation of food and beverages.
- Pork: The Berkshire Breed
[Food-and-Drink] The wonderful Berkshire hog features improved meat to bone ratios and is adapted to being raised in the open. It produces meat, hams and bacon of rare quality and flavor.
- Ostrich: A New Red Meat
[Food-and-Drink] Ostrich is a flightless bird. This is because it has a flat breastbone that makes it unsuitable for flight. On top of making it flightless, the bird's flat breastbone means it does not have large breast or wing muscles. Therefore the meat from comes from the thigh, leg and back. This gourmet meat is extremely versatile and can be cooked in several ways.
- Science in the Kitchen and the Art of Eating Well
[Food-and-Drink:Recipes] "La Scienza in Cucina e l' Arte di Mangiare Bene" (Science in the Kitchen and the Art of Eating Well) written by Pellegrino Artusi in 1891 is the first collection of fundamental recipes from all of Italy. A cookbook representing the national cuisine and by now used by all Italians.
- Veal: A Few Notes
[Food-and-Drink] Veal is a calf under one year-old with the teeth of a young animal, weighing less than 600lbs. and of approximately four months of age. Today young calves start eating forages of various type and unfortunately, often with added hormones, quite early. The true veal must have been fed only with milk.
- Oenology: A Few Notes
[Food-and-Drink:Wine-Spirits] Oenology is the study of wine and its production from the vineyard to the bottle. The word is derived from the Greek words "oinos" (vino) and "logos" (study of).
- Caviar: A Few Notices, Curiosities And Some Advice For Tasting It (Part C)
[Food-and-Drink] Caviar, one of the best and most expensive gourmet food, can be sold packaged in 24 karat gold tins at up to $12,000 a pound! Caviar lovers widely agree that the best caviar is Iranian. If you do not like caviar at all, at least try eggplant caviar, which is nothing more than a mash of eggplant pulp!
- Caviar: A Few Notices, Curiosities And Some Advice For Tasting It (Part B)
[Food-and-Drink] Caviar, one of the best and most expensive gourmet food, can be sold packaged in 24 karat gold tins at up to $12,000 a pound! Caviar lovers widely agree that the best caviar is Iranian. If you do not like caviar at all, at least try eggplant caviar, which is nothing more than a mash of eggplant pulp!
- The Secrets of Smoked Salmon
[Food-and-Drink] Wild, superior, caught in the open ocean or raised in the splendid isles of Northern Europe; many of the self-aggrandizing statements brought upon this product, apart from being difficult to verify, are also devoid of any real import.
- Duck Al' Orange - Alias: Canard a l'Orange; Duck in Orange Sauce
[Food-and-Drink:Recipes] The right and easy way to prepare Duck al' Orange. Please use bitter oranges.
- Caviar: A Few Notices, Curiosities And Some Advice For Tasting It (Part A)
[Food-and-Drink] Caviar, one of the best and most expensive gourmet food, can be sold packaged in 24 karat gold tins at up to $12,000 a pound! Caviar lovers widely agree that the best caviar is Iranian. If you do not like caviar at all, at least try eggplant caviar, which is nothing more than a mash of eggplant pulp!
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