williamcurley.co.uk

gareauxgouts.blogspot.com

gare aux goûts: février 2008

http://gareauxgouts.blogspot.com/2008_02_01_archive.html

Là où mon palais me mène. Vendredi 29 février 2008. Vendredis du Vin #11 - Mes vins Ibériques. Pour cette onzième édition des Vendredis du Vin, François de. J'essaierai donc de m'en tenir à un producteur par région, celui dont le vin aura le plus retenu mon attention. Pago de los Capellanes. Joven 2002 and Reserva 2005, Ribera del Duero,. Désolé pour le millésime, mais j'ai bu ce vin lors d'un merveilleux déjeuner organisé par le Consejo. L'heure étant au bavardage, je n'ai pas noté l'année, mais ce ...

lelivredecuisine.blogspot.com

Le livre de cuisine: Macaron

http://lelivredecuisine.blogspot.com/2008/02/macarons.html

Le livre de cuisine. Friday, 15 February 2008. Subscribe to: Post Comments (Atom). Eating and Drinking out. Puerto de Palos - Rua Luis de Farias, 64 - Gonzaga - Santos - 13 32893394. Grand Cru Santos - Rua Minas Gerais, 17 Boqueirao, Santos - 13 33070467. Willian Curley dessert bar (patissier and chocolatier) - 32/34, sheperd market - Mayfair - W1 7QN - 02074950302. Macaron - 22, the pavement - Clapham - SW4 0HY- 02074982636. Links for starving people. Wwwtudogostoso.uol.com.br. View my complete profile.

lelivredecuisine.blogspot.com

Le livre de cuisine: Casu Marzu

http://lelivredecuisine.blogspot.com/2011/06/casu-marzu.html

Le livre de cuisine. Monday, 27 June 2011. Ou o fato de ser proibido? Comer comidas exoticas ou "delicatessen", como voce preferir, nao envolve so ter estomago de guerreiro. Ha de se ter coragem. Subscribe to: Post Comments (Atom). Eating and Drinking out. Puerto de Palos - Rua Luis de Farias, 64 - Gonzaga - Santos - 13 32893394. Grand Cru Santos - Rua Minas Gerais, 17 Boqueirao, Santos - 13 33070467. Macaron - 22, the pavement - Clapham - SW4 0HY- 02074982636. Links for starving people.

sarahpatissier.blogspot.com

Sarah Patissier - Culinary Travels France - Japan: Next stop... Hidemi Sugino

http://sarahpatissier.blogspot.com/2011/10/next-stop-hidemi-sugino.html

Sarah Patissier - Culinary Travels France - Japan. View my complete profile. Thursday, 27 October 2011. Next stop. Hidemi Sugino. Even before stepping foot in Tokyo I had been told by numerous people that this place was a must do! Mango, Framboise - This had a delicious coconut sponge around the outside with a mango mousse raspberry compote and raspberry mousse running through the center. Merveille - Biscuit jaconde, biscuit a la cuillere with a peach mousse, and a blackberry mousse and redcurrant jam.

festivalchocolate.co.uk

William Curley | The Chocolate Festival

http://www.festivalchocolate.co.uk/the-masters/william-curley

When & where. Me & My World. The Masters - William Curley. 8220;William passionately believes in sourcing ethically sound covertures chocolate.”. Brought up in Fife, William Curley’s career began with an apprenticeship at Gleneagles. He then went on to spend six years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir aux Quat’ Saisons and Marco Pierre White at The Oak Restaurant. William passionately believes ...

sarahpatissier.blogspot.com

Sarah Patissier - Culinary Travels France - Japan: Cake Culture - Tokyo the modern Capital of Patisserie

http://sarahpatissier.blogspot.com/2011/10/cake-culture-tokyo-modern-capital-of.html

Sarah Patissier - Culinary Travels France - Japan. View my complete profile. Monday, 24 October 2011. Cake Culture - Tokyo the modern Capital of Patisserie. After 2 weeks I definately think so! While working at Le Pommier one of the chefs suggested that I visit Isetan department store's food hall on my way home as it was also in Shinjuku where I am staying. When I navigated my way through the streets and down to the basement area a maze of divine goodies in glass display cabinets awaited me! Cake Culture...

sarahpatissier.blogspot.com

Sarah Patissier - Culinary Travels France - Japan: May 2011

http://sarahpatissier.blogspot.com/2011_05_01_archive.html

Sarah Patissier - Culinary Travels France - Japan. View my complete profile. Sunday, 29 May 2011. The day has finally arrived and my epic journey has commenced. Leaving all my family friends and collegues has been hard as I will miss them all immensely! My journey began from Gloucester waved off by Damien (my partner) and I was a little teary eyed. I have mixed emotions today.Missing home but also excitedness for what lies ahead! Tomorrow I become aquainted with Strasbourg! Tuesday, 24 May 2011. Next I w...

allyourchocolatearebelongtous.blogspot.com

All your Chocolate are belong to us!: January 2012

http://allyourchocolatearebelongtous.blogspot.com/2012_01_01_archive.html

All your Chocolate are belong to us! Obsessed by technology; fueled by chocolate. Tuesday, 31 January 2012. I'm making this recipe. Lessons learned so far:. 1 The new blender has very touchy buttons. It's best to turn off the power before trying to wrest the jug from the base. 2 Blending with the lid off, even for short periods, results in walnuts everywhere. Twice. 4 2 small rounds cake-tins are not always a good substitute for a large rectangular cake-tin. 5 Kitchen scales are *cool*. Links to this post.

allyourchocolatearebelongtous.blogspot.com

All your Chocolate are belong to us!: December 2009

http://allyourchocolatearebelongtous.blogspot.com/2009_12_01_archive.html

All your Chocolate are belong to us! Obsessed by technology; fueled by chocolate. Sunday, 13 December 2009. The 5 Stages of Dessert. I haven't eaten too much; of course I can eat dessert. Why was the main so big? How could anyone possibly have dessert after that? If I go for a long walk after, then I'll be able to have dessert. There's no way I could eat dessert. I may never be able to move again. Links to this post. Subscribe to: Posts (Atom). Paul A Young Fine Chocolates. Damian Allsop - CH2OCOLATES.