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Gayot

This culinary reference may well claim the title of "citizen of two countries," as its founder Andre Gayot - Frenchman, name of publication and rating system, but the content is American. It turns out that European origin "Guyot" content is American.

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zemm23-02-2014, 17:24 7421(0)
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The Restaurant Magazine

What do people do when they want to select and then get some thing? Correctly, go to the store. And to choose a restaurant to their liking, then go to the store does not need to, yes and no, probably such that sold to such places. Catering Shop - almost sounds like a joke.

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zemm19-02-2014, 21:39 10809(0)
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Gambero Rosso

Shrimp - an integral part of Mediterranean cuisine, and by the Pink Shrimp - an integral part of the world of haute Italian cuisine. This unique animal resides exclusively in Italy and feeds , mostly elite cooking news, details of the life of the best restaurants and specialized ratings. Yes, and the life of her more than the usual shrimp, much more. So with all the courage we can say that "Gambero Rosso" - an unusual phenomenon.

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zemm19-02-2014, 21:37 11938(0)
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Gault et Millau

White toque - is well-recognized in our time a sign of belonging to the brotherhood of the catering trade. And it is a symbol of one of the most influential and respected French restaurant guides Gault et Millau. To get here, to become "fooled" - this means to gain worldwide recognition as the best of the best chefs.

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zemm19-02-2014, 21:35 17354(1)
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Lebey

Compared with other culinary guides incumbents restaurant directory В«LebeyВ» pretty young and the more surprising fact that this publication has a very great weight among his own kind. And most of the credit for this belongs to just one person - the creator of the guide, a restaurant critic Claude Lebeyu. We can say that directory - this critical culinary virtuoso solo part in the performance of a talented professional. The history of its existence has a little more than 26 years, but during this short period he became a leading textbook on pilgrimage places for gourmet cooking from

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zemm19-02-2014, 19:59 10459(0)
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Le Pudlo

Paris restaurant appearance and high French cuisine as a whole in the minds of almost every tourist is associated primarily with expensive luxury establishments, with huge rooms and plenty of staff under the guidance of renowned chefs. They receive international fame enjoyed popularity among gourmets from all over the world and are on everyone's lips. But smaller and inexpensive cafes unfairly left out of the field of view of the public, but because they define the unique look of the French capital: give it a subtle charm, make more comfortable and hospitable streets, all countries allow

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zemm19-02-2014, 16:26 9845(0)
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ZAGAT SURVEY

There is a popular expression of the "American dream ", given to us by the same American writer Theodore Dreiser , and although by the creator of it was originally used in an ironic sense , today this phrase refers to a quite serious ambition ambitious people to break " the top ", starting from the bottom , thanks only own efforts. And sometimes these dreams end real successes . So what happened to the couple Tim and Nina Zagat , who created the most popular today in America culinary guide.

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zemm19-02-2014, 11:45 12164(0)
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Guide rouge de Michelin

The most famous restaurant guide, was founded in 1900 by brothers Andre and Edouard Michelin who have decided to take care of motorists travelers not only from a technical standpoint, but tell them where you can relax and eat on the road. The guide is available in French, Italian, Spanish, English, German. Paper edition of the handbook is published once a year and goes on sale on March...

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zemm18-02-2014, 13:41 46013(0)
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Macaroni dessert recipe

Cake dessert pasta should be the same size. How to achieve this , you can decide for yourself, using any method convenient for you. For example, you can draw on paper baking cups with the same diameter. Dosing protein- almond confectionery mass of the bag. Halves must cakes bake at 170 degrees for 10-12 minutes. ATTENTION! Do not open the oven while baking cakes! Wait until cool halves. After that, proceed to their connection, this will require you selected beforehand filling.
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Ethan Stowell

Everything Ethan Stowell touches turns into culinary gold. This self-taught chef stands out from the crowd for his fanatical pursuit of excellence and attention to detail.
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Hubert Keller

Biography of Hubert Keller. French classics in a new way. History of success. One of the best and most outstanding chefs not only in France, but in the whole world, Hubert Keller was born on January 16, 1956 in Alsace. He still carries his incredible passion for culinary art from an early age.
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Cathal Armstrong

Biography Cathal Armstrong. The culinary passion of the Irish soul. Dublin-born, Kathal Armstrong is known to us as someone with an unusual outlook on the world of culinary and environmentalist. Kathal Armstrong was born in 1969 into an Irish family with an unnatural passion for food. This passion
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