“…in a well regulated kitchen nothing is ever wasted, but with careful preparation even the ‘rough ends’ of a beef steak may be made into a wholesome, tender and appetizing dish; that ‘stale bread’ may be used in the most delicious ‘desserts’ and ‘farcies,’ and ‘left-over’ food from the day before need not be thrown in the trash-box, but may be made into an endless variety of wholesome and nutritious dishes.”
From The Picayune’s Creole Cook Book (originally published in 1901) – a collection of nearly 800 recipes for Creole cooking from the publishers of New Orleans The Times- Picayune.
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Eating poorly or inadequately in our fast food culture is easy. Overworked and stressed, we rush out to find a quick bite and often find solace in a burger or a hot dog. The temptation of sugar, salt and fat feel good while we are eating it, but it really does little to satisfy us. It is convenient at the time and stills our hunger. Dinner might be a quick microwave meal, frozen pizza ready in minutes in the oven, or even take out. Looking at the long-term effects, it will make our family and us fat, lazy and sick!
A traditional English nursery rhyme and singing game that refers to church bells around London.
Voici quelques noms que vous devez connaître si vous vous intéressez à ce renouveau du pain français, lequel concerne des boulangers à Paris, en province et quelques ambassadeurs à l’étranger : Michel Izard (Lannilis, Finistère), Alex Croquet (Wattignies, Nord), Jacques Mahou (Tours, Indre-et-Loire), Nabil Sbaï (Reims, Marne), David Bedu (Pistoia, Toscane, Italie), Pierre Nury (Loubeyrat, Puy-de-Dôme).
