Logo
Créer
Tous Podcasts Episodes

Podcasts

Medium 1d27be92feb6a76dcf32a751a8f76d91fdbf8479
Cuisine, recettes, tours de mains, coulisses de notre alimentation, secrets gourmands, histoire de la gastronomie et agrobusiness à la loupe... Plongeons dans la marmite avec "Bientôt à Table!" Plus que jamais, le contenu de nos assiettes questionne. Traçabilité, origine des produits, méthodes de fabrication… Pas évident pour le consommateur de s’y retrouver. Sophie Moens et son équipe remettent le couvert sans langue de bois. À leurs côtés, la crème des chef.fe.s, experts, penseurs et as des fourneaux. A découvrir en radio sur La Première ou en podcast.  Nos rendez-vous hebdomadaires avec nos invités: cuisinier(e)s, chef(fe)s, artisan(e)s, maraichers, agriculteurs, vignerons, caviste, zythologues, sommeliers, dégustateurs... De Ducasse aux as des fourneaux et de nos terroirs... Mangeons et cuisinons malin! -Le retour du marché: découverte des produits de saison: comment les cuisiner, les choisir, ouvrons les paniers!  -Philosophie de la béchamel (et pas de comptoir!) Penser la cuisine et l'alimentation devient crucial en 2023. Se questionner, s'interroger, décrypter pour manger moins con.  -Les portraits de la planète food: ils sont chefs, cheffes, artisan(e)s. Armés de courage et de passions, ils oeuvrent à rendre nos assiettes plus cohérentes, plus gouteuses. Partons à leur découverte.  -La blanquette avec ou sans boulette?  En 2023, démarrage d’une série dédiée aux monuments de la cuisine de tradition : du vol au vent au waterzooi, du pot-au-feu à la carbonnade, du pâté croûte aux boulets à la liégeoise, des chicons au gratin au poulet basquaise, de la tarte au riz aux macarons … Ils sont désormais inscrits dans le panthéon des plats fondateurs de nos gastronomies.  Alors redécouvrons ces emblématiques! Une fois par mois, nous soulèverons les couvercles des cocottes d’ici ou d’ailleurs témoins d’histoires culinaires et d’identités régionales …  Food-team: Sophie Moens/ Carlo De Pascale/ Nathalie Guirma/ Fabrizio Bucella/ Michel Verlinden. Thèmes: cuisine/recettes/food/coulisses alimentation/agrobusiness/tendances/ adresses restaurants/astuces cuisine/assiette durable/locavore/ vins/ vignobles/ producteurs/chefs/cheffes/ artisans.
Medium 2ef5ef3635d52872c22fd7b0db709220e947efa7
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.
Pas d'autres résultats

Épisodes

Medium f756dfafcfd21b4720d84c697fddae45ef43f82d
Flux : Gravy
...another narrative—the convergence of urban and immigrant communities in the early 20th century, forging new culinary traditions in the South.  Today, with many original establishments serving Yock and other Chinese soul food...
Medium 277792af77a5348d66411f04951a3175d8e40fcf
Flux : The Menu
Medium be864e81d5c8a68a0e34049fc6bb87d08646ff77
Medium 0de9ce16e87ebea405ee9e4c9e12610f1b440aeb
Flux : Kestuf'
Medium 0de9ce16e87ebea405ee9e4c9e12610f1b440aeb
Flux : Kestuf'
Medium b7817c2d7d0d1ee545d9fe8d90d61b41855d6351

Marrying Traditional Spanish And Japanese Cuisines Naturally

info@heritageradionetwork.org (Heritage Radio Network)
Flux : Japan Eats!
Medium 277792af77a5348d66411f04951a3175d8e40fcf
Flux : The Menu
Medium 277792af77a5348d66411f04951a3175d8e40fcf
Flux : The Menu
Medium 277792af77a5348d66411f04951a3175d8e40fcf
Flux : The Menu
...of Poland’s oldest cities, Kraków has embraced international cuisines over the decades while honouring local culinary traditions . Our guide this week is Monocle’s Julia Lasica. See omnystudio.com/listener for privacy information.
Medium 61009522ba587fde4996268c972026695195a66d
Flux : The Menu
Medium 61009522ba587fde4996268c972026695195a66d
Flux : The Menu
Medium 68cf5df42502b2345ea635051a99bf14d02e10e6

Episode 107: Daphne Zepos Tribute

info@HeritageRadioNetwork.org (Heritage Radio Network)
Medium 8c1740b7ecc085aea9657c0ad2aac0122b468a9b

Endangered Foods

info@HeritageRadioNetwork.org (Heritage Radio Network)
...throughout the world, culinary historian Sarah Lohman decided to look closer at the American local culinary traditions and rare, cherished foods that are in peril of becoming lost. She shares the stories...
Medium 8c1740b7ecc085aea9657c0ad2aac0122b468a9b

The Story of Foie Gras and Cuisine of Gascony

info@HeritageRadioNetwork.org (Heritage Radio Network)
Medium 8c1740b7ecc085aea9657c0ad2aac0122b468a9b

League of Kitchens: Preserving Culinary Traditions

info@HeritageRadioNetwork.org (Heritage Radio Network)
Voir les 109 autres résultats