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Articles Understanding Bordeaux Bordeaux Winery Understanding Bordeaux by Jennifer de Jong. The wine of Bordeaux is often thought of as the pinnacle of perfection for many wine lovers and wine experts across the world. A prized bottle of 1990 Chateau Petrus will go for about $2500, if you can find it. Bordeaux can be some of the most sought after, lovely, and expensive wine out there. But you need not be scared away. There are MANY high quality bottles of Bordeaux that can be found in any price range. You just have to know how to hunt them down. When I first started to drink wine I heard people speak of Bordeaux but really had no idea what the style of wine was or how to go about trying it. I would stand in the French section of my local wine store and stare at the labels dumbfounded. I remembered a friend, years back, telling me that if a bottle of French wine with a chateau on the front had an even number of windows the wine was good and if there was an odd number it was bad. Or was it the other way around? You can see the problem with this. Not only was I getting dizzy, run over by shoppers, and eyed by the staff, but I was not finding any wine that I liked and I just knew that the wine snob in me was going to love this stuff. Read more...   German Wine - How to Recognize Quality German Wines German Wine - How to Recognize Quality by Jennifer de Jong. There are two broad quality categories of wine in the European Union: table wine and quality wine. On average, less than five percent of an annual German wine harvest goes into table wine production. The quality wines from the 13 German wine-growing regions are made from riper grapes and subject to higher standards. Basic quality wines, Qualitatswein b.A. (QbA), and higher quality dry varietals labeled CLASSIC, are great for every day enjoyment and are best consumed while young and fresh. SELECTION is the term reserved for superior dry varietal wines. They are ideal for find dining or festive occasions and benefit from aging. Read more...   Regional Cuisine Of China: Szechuan Style Szechuan Cuisine Regional Cuisine Of China: Szechuan Style by Kirsten HawkinsThe Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine. The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor. Read more...   British Cuisine British Cuisine British Cuisine by Kirsten Hawkins. British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it’s not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus. And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart. Read more...   Culinary Traditions Of France French Cooking Culinary Traditions Of France by Kirsten Hawkins. French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one's usefulness if they are capable of preparing a good meal. Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut. Read more...   More... The Olive – History and Production Caviar: Notices, Curiosities, Advice For Tasting Gourmet Guidance: Cook Gourmet Meals at Home The History Of TexMex Cuisine << Start < Prev 1 2 3 4 5 6 7 Next > End >> Results 19 - 27 of 63 [ Back ]