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Paco Torreblanca
World's Best Pastry Book
This book has been designed as the World’s Best Pastry Book.
Its outstanding success has led us to publish this second edition, which incorporates an English version besides the
Spanish original due to its great demand.
Among other topics, this book includes desserts on plate, cakes, step-by-step recipes of sponge cakes, sugar
and isomalt decorations, chocolate and chocolates, artistic compositions, traditional doughs.
Chocolate, by Ramon Morato
Best Chocolate Book in the World
This book is a good example not only in terms of a good aesthetic work, but also because it goes deep into
the most technical aspect of our trade - something not done before -,
why we do what we do, and making progress in the development of a different taste,
in a more organoleptic sense.
Next announces 2013 menus
'The Hunt' vegan and Bocuse d'Or competition
Restaurant plans to expand to seven days a week in spring.
If there's some grand unifying theory stringing together Next’s 2013 menus, it’s the challenge of how a restaurant
can cook under self-imposed limitations.
Consider the candidates from the Next brainchild in the running: 1700s Charleston
(inspired after a conversation with South Carolinian chef Sean Brock).
J' aime Paris
Alain Ducasse's Culinary Guide to Paris
If Woody Allen's latest film, Midnight in Paris, was a love letter to the City of Light, then Alain Ducasse's book
with its unequivocal title is the consummation of a lifetime's love affair with the city considered to be the most
beautiful in the world.
With his attractive book, J'aime Paris, published by Alain Ducasse edition, Ducasse shares some two hundred of
his favourite addresses in the French capital, addresses which include grocery stores, butcher's shops,
fishmongers, cheese specialists, wine bars, tea rooms (Mariage Freres, of course), as well as those traditional French
"brasseries" full of charm which date back to the mid 19thcentury.
George Stylianoudakis
Degustation Menu by the Greek Chef
Cucina.gr, presents Greek Chef George Stylianoudakis.
Meet the Chef and read the Degustation menu he proposes.
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