Podcasts
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Vinaigrette PodcastMaud Argaïbi
Podcast de la table et de ses arts
Manger est un art délicat réalisé par tous et chacun suivant ses convictions, ses goûts et sa sensibilité. Manger quoi ? Où ? Comment ? Pourquoi ? Je ferai le tour de la question pour décrypter les tendances culinaires et guider les gourmands à consommer suivant leurs appétits et choix de vie.
Vinaigrette est le podcast qui va émulsionner vos papilles et votre réflexion. Je donnerai la parole à des chefs cuisinier, des producteurs, des artisans et tant d’autres qui parleront de leur passion, de leur façon d’inscrire leur travail dans notre société. Je leur demanderai comment ils voient l’avenir du secteur, ce qui les fait vibrer, ce qui les rend heureux. On parlera aussi de mode de vie, de recettes, et d’entrepreneuriat !
Une vinaigrette assaisonne, sublime, met en valeur les aliments. Avec Vinaigrette le podcast, j’ai à cœur d’apporter ma vision, mon assaisonnement personnel à cet univers.
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Prends soin de toi...Anne Dorr
"Prends soin de toi...", le podcast conseil Bien-être par la Culture. Culture à la fois de la nature et de l'esprit.
Prends soin de toi, oui mais comment quand on a l'impression que notre environnement s'écroule?
Comment se reconnecter à sa vitalité?
Ici, Anne Dorr vous invite à un voyage poétique et philosophique. En partant d'un thème, elle va explorer le patrimoine culturel du monde pour croiser tout ce qui peut inspirer et nourrir nos corps, nos coeurs, nos esprits et nos âmes .
Sources de curiosité, l'originalité est de relier ces sujets pour en trouver les bienfaits curatifs et réjouissants. Un voyage inspirant et bienveillant sur les beautés de notre univers.
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BouffonsNouvelles Écoutes
Manger, acte banal ou construction sociale ? Dans Bouffons, la journaliste Emilie Laystary passe au crible notre alimentation et nos habitudes culinaires et met les pieds dans le plat ! Urgence écologique, vivre-ensemble, multiculturalisme, découvrez aussi les séries thématiques Bouffons. Bonne écoute !
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How to Cook Fish by Olive GreenLoyal Books
One hundred simple fish sauces. Sixty-five ways to cook mackerel. The Catching of Unshelled Fish. Twenty-seven ways to Cook Frogslegs. Now that should certainly make you reach...
One hundred simple fish sauces. Sixty-five ways to cook mackerel. The Catching of Unshelled Fish. Twenty-seven ways to Cook Frogslegs. Now that should certainly make you reach for your apron and fish knife!
How to Cook Fish by Olive Green is a vintage culinary classic, filled with simple, easy to follow recipes rendered in a terse, no nonsense style. There's none of this fiddling with scales, weights and measures. What you get is a mélange of interesting, unusual ways to cook seafood without worrying about lists of ingredients, timings, temperature or any of the conventions followed by traditional cookbooks.
If you've read that old Victorian favorite, Lavender and Old Lace (which was later adapted very successfully as Arsenic and Old Lace) by Myrtle Reed, you'd certainly be interested to know that the author had an equally successful career as a writer of popular cook books. Writing under the pseudonym Olive Green, Reed published six very successful books on cooking. However, from 1898 to her suicide in 1911, she continuously published at least one novel every year. The books are romantic and highly emotional in nature, full of unrequited passion, revenge, mystery and supernatural happenings. She also wrote a collection of stories about important women who made a difference to society. In between, she wrote pamphlets, married her Canadian pen-pal, suffered severe and debilitating bouts of insomnia and engaged in charity work.
Her cookbooks are characterized by interesting tips on home making and the art of cooking, peppered with literary nuggets and quotations, witty remarks and anecdotes, all of which make How to Cook Fish not just an excellent recipe book but also an interesting and entertaining read. She also provides lists of what fish are in season during particular times of year, thus ensuring that the cook uses only the freshest of ingredients.
How to Cook Fish is divided into 45 chapters. The One Hundred Fish Sauces are arranged in alphabetical order, starting with “Admiral Sauce” and ending with “White Sauce.” In between you have recipes for “Brown Tomato Sauce” “Sicilian Sauce” and other such unusual concoctions. Under the chapter One Hundred Miscellaneous Recipes you have items such as Fish a la Brunswick, Chartreuse of Fish, Jellied Fish Salad and many other great variations.
This is indeed a great addition to your kitchen library and the clear, simple way in which the recipes are presented would tempt even the least adventurous of cooks to try a hand at one of these delicious sounding creations.
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