The British Table A New Look at the Traditional Cooking of England, Scotland, and Wales The British...
Category - GASTRONOMY
ALPINE COOKING by Meredith Erickson
ALPINE COOKINGby Meredith Erickson A lushly photographed cookbook and travelogue showcasing the...
Mediterranean Kaiseki: chef Óscar Molina presents a new...
“Mediterranean Kaiseki”- chef Óscar Molina presents a new gastronomic concept at La...
The Last of Decanter
The Last of Decanter Posted: 2nd November 2016 I am not unduly upset by the idea of doors shutting...
Truffles
Truffles It is the second of March as I write and yesterday I finally put a monster to bed...
Jamon Iberico-Connoisseurs Guide
{jcomments off} Jamón Ibérico is a type of Jamón, a cured ham produced only in Spain. It is at...
Connoisseur’s Guide to Australian Truffles
Written by Karen AnandCorrespondent for Connoisseur magazine In January, amongst the blustery winds...
Connoisseur’s Guide to San Daniele Ham
San Daniele is a magical place that satisfies all the senses, combining breathtaking panoramas with...
Connoisseur Magazine Recipe: Morrocan Lamb Taklia Tagine
(Serves 4 -6)
Connoisseur Magazine Recipe: Kingfish Fillets with Herb Crust...
From Serge Dansereau, The Bathers’ Pavilion Recipe appears in Serge’s “French Kitchen” Cookbook