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  • September 16, 2014
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Results 1 - 10 of 60 for france

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  1. Magazines - Post Magazine - FOOD

    Truc: macaron mania

    Posted Aug 30th 2014, 11:31pm by Susan Jung

    ... in France, but if you were to mention this genre of dessert to the average foodie, the delicate macaron de Paris (also known as the macaron gerbet) would probably spring to mind. This is a relatively ...

    http://www.scmp.com/magazines/post-magazine/article/1581114/truc-macaron-mania
  2. Magazines - Post Magazine - FOOD

    Snack attack: break ranks

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung I don't usually mention brands in this column, but the chocolate-covered wafer biscuit known as KitKat has so many variations- at least in Japan- that it is worthy of closer attention. I've long known that French KitKats are better than those from the United States- it's all down to the chocolate coating. France, and many other countries, ...

    http://www.scmp.com/magazines/post-magazine/article/1562547/snack-attack-break-ranks
  3. News - World - FOOD

    The In Vitro Meat Cookbook offers menus produced in the laboratory

    Posted Aug 06th 2014, 08:21pm by AFP

    ... Agence France-Presse in The Hague Would sir like dodo nuggets with fries? Dutch-based scientists, chefs and artists have launched the world's first cookbook for laboratory-grown meat, serving up a bizarre assortment of test-tube dishes including roast raptor leg, dodo nuggets and in vitro oysters. The In Vitro Meat Cookbook was unveiled in Amsterdam, a year after scientists ...

    http://www.scmp.com/news/world/article/1567758/vitro-meat-cookbook-offers-menus-produced-laboratory
  4. Magazines - Post Magazine - FOOD

    Q&A: Tom Aikens

    Posted Aug 02nd 2014, 11:31pm by Charley Lanyon

    ... business, so we did a lot of travelling as a family through France, and my mother did a lot of home cooking and we helped her with that. In Norfolk, where I grew up, we grew a lot of our own ...

    http://www.scmp.com/magazines/post-magazine/article/1562545/qa-tom-aikens
  5. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Jul 12th 2014, 11:21pm

    ... Susan Jung Susan Jung I had been meaning to buy banneton (above left; also called bread proofing baskets) the next time I visit the cookware shops in France, but now that I have found them at I Love Cake in Wan Chai (tel: 2671 2644), I don't have to. They are used to shape dough as it proofs (rises); before baking, the basket/bread is gently inverted onto a baking sheet ...

    http://www.scmp.com/magazines/post-magazine/article/1548838/shelf
  6. Magazines - Post Magazine - FOOD

    Q&A: Hiroyuki Kanda

    Posted Jul 05th 2014, 11:24pm by Vanessa Yung

    ... in France for five years? "I'm an ambitious man so 28 years ago, when I was 23, I decided to go to Paris. I needed more knowledge of foreign ingredients and to expand my techniques. The notion of each ingredient is different in Japan [than it is] in France. For example, tai [sea bream] and tuna are the most expensive fish in Japan. But in France they are not as popular as sea ...

    http://www.scmp.com/magazines/post-magazine/article/1544831/qa-hiroyuki-kanda
  7. Magazines - Post Magazine - FOOD

    Book: The Square- The Cookbook, Volume 2: Sweet

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... Susan Jung Susan Jung The Square- The Cookbook, Volume 2: Sweet By Philip Howard   This is a follow-up to the successful The Square- The Cookbook, Volume 1: Savoury by Philip Howard, chef of the Michelin two-star The Square restaurant in London. Howard worked at a chateau in Dordogne, France, before returning to England to work with legendary chefs such as the Roux brothers, Marco Pierre ...

    http://www.scmp.com/magazines/post-magazine/article/1548841/book-square-cookbook-volume-2-sweet
  8. Lifestyle - Food & Wine - FOOD

    Feast like a king: Modern restaurants seek to recreate Chinese imperial cuisine

    Posted Jul 11th 2014, 12:09am by ISOBEL YEUNG

    ... at The Ritz-Carlton's Tin Lung Heen, collaborating with premium porcelain tableware brand Legle France to host their ruyi dinner concept. A ruyi is a ceremonial sceptre used in Chinese Buddhism. It symbolises ... and found they dined extremely similarly to the way we do in modern fine dining," says the creator of the concept and partner of Legle France, Desmond Chang. "The earliest record ...

    http://www.scmp.com/lifestyle/food-wine/article/1551105/old-world-order
  9. News - World - FOOD

    White House chef tours Asia in hope of luring foodies to the United States

    Posted Jun 27th 2014, 11:23pm by AFP

    ... Agence France-Presse in Washington White House chef tours Asia in hope of luring food lovers to visit US Known for his love of fine but healthy food, US President Barack Obama is deploying chefs- including his own- to Asia in hopes of bringing food tourists to the United States. The five chefs will take part in American Independence Day celebrations on July 4 in a bid to promote ...

    http://www.scmp.com/news/world/article/1542038/white-house-chef-tours-asia-hope-luring-foodies-united-states
  10. Magazines - Post Magazine - FOOD

    Signature dish: Have wings, will fry

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... Susan Jung Susan Jung When my foodie friends and I get together for a home-cooked dinner, one of the dishes they request most often- coming in a close second to my kouign-amann (an excellent pastry from Brittany, France)- is that of the Thai chicken wings that grace the cover of my cookbook A Celebration of Food. They really are delicious- the wings are marinated in a mixture ...

    http://www.scmp.com/magazines/post-magazine/article/1524586/signature-dish-have-wings-will-fry

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