Word: soufflés
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...liver cancer and needs a bone-marrow transplant from someone of her blood - the conversation is bantering, often affectionate. In this chatty 2-1/2hr. film, Desplechin (Kings and Queen) seems to be going for the old French New Wave recipe of emotional warmth and cinematic wizardry. But the souffl? doesn't quite rise. This is faux Truffaut...
...Geeks in the Kitchen Whipping up a chocolate souffl?, right, is tricky, especially if you have no idea what soft peaks are. Enter the photo-rich blog Cooking for Engineers (cookingforengineers.com). Before mulling your own cider, making lasagna or baking pecan pie, check the site to see how a dish should look at each stage. Learn culinary mechanics as you go. Created as an engineer's personal recipe repository, the site now has a cult following. A highlight: clever diagrams that summarize the steps in a recipe in compact, printable charts...
...substantial. Locally-reared meat and fish make the occasional appearance in a predominantly vegetarian menu. The organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid, chorizo and root vegetables, and warm chocolate tartlet with mint. "Nearly everything on the table, I've seen it grow," says Rabanel. "It gives me confidence in what I serve and it makes me happy." He's not the only...
...substantial. Locally-reared meat and fish make the occasional appearance in a predominantly vegetarian menu. The organic vegetables take longer to cultivate, but "the absolute bottom line is that they are tastier," says the chef. That seemed true of each dish I savored on a recent visit: courgette-flower souffl? with cinnamon and basil, pan-fried squid, chorizo and root vegetables, and warm chocolate tartlet with mint. "Nearly everything on the table, I've seen it grow," says Rabanel. "It gives me confidence in what I serve and it makes me happy." He's not the only...
...cozy and plush restaurant Schlossberg, was named the "Christo of the kitchen" by Gault Millau. Sackmann likes to enfold his fish, vegetables, and desserts in elaborate wrappings made of anything from crepes to spaghetti. Try some of his stranger combinations, such as his famous bacon sorbet and pretzel souffl?. tel: (49-7447) 2890; www.hotel-sackmann.de...