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French-Jap, American-Jap, and now Indian-Japanese

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Food & Wine Events: East Bay and Beyond 
San Jose Mercury News - ‎May 12, 2010‎

ITK Culinary — Classes include: Vegetarian Indian with Mona Shah, Wellness Cooking, Singles Night, Resolving Sugar Cravings and Japanese Flavors. ...
Kim Severson is a food writer for the New York Times. 
Sacramento Bee - ‎May 12, 2010‎

The one beautiful thing about New York – amazing Chinese and Japanese food are just a phone call away. What is one item in your pantry or refrigerator you ...

Cooking with Jonathan Swan
 
RocNow - May 12, 2010‎

(Jonathan Swan, owner/chef at Dorado on Park Ave)

I like traditional, authentic Mexican food. Or Japanese — I like Japanese a lot. What's your favorite thing to do when you're not cooking? ...

Latin Flair
 
New York Times - ‎May 12, 2010‎
Marakuthai

Now, after so many bowls of feijoada, a young class of chefs is mixing cuisines and techniques and taking Brazilian cooking to a higher level. ...

Food course cooks up ethnic fare
 
Concordiensis - ‎May 13, 2010‎

The food class has also participated in a variety of cooking workshops to supplement in-class readings and films and students presented dishes and ...

French-Jap, American-Jap, and now Indian-Japanese
 
Financial Express - ‎May 15, 2010‎

Much of Kashmiri food, for instance, or Brahmanical cooking in many parts where satvik fare is cooked with just a dash of asafoetida, or the unexplored ...

Why our salt addiction is hard to kick
 
CNN - May 15, 2010

If we were to lower sodium too abruptly, foods just wouldn't taste good. We wouldn't eat them." Along with sweet, sour, bitter, and umami (a Japanese word ...

Let's Have Our Own Top Chef Masters Office Pool!
 
Phoenix New Times - ‎May 10, 2010‎

Recipes for Japanese food include shabu-shabu. 9 am, Channel 15, ABC Little Chocolatiers: "The Devil Wears Chocolate." A shoe designer requests 30 pairs of ...

Ju Rin review: Take 2 maki, and call me in the morning
 
Chicago Tribune - ‎May 13, 2010‎

(Photo for the Tribune by Mike Burley)

When you call for a reservation, you'll be asked whether you want a "regular table or cooking table," the latter referring to the teppan-yaki tables that ...

Steven Raichlen's latest grilling book spans 50 countries, 2 million years
 
MiamiHerald.com - ‎May 12, 2010‎

This 638-page book is barbecue guru Steven Raichlen's grandest tour yet of cooking over fire around the globe. It's a world of sizzle and grill marks, ...

By J.S. on May 21, 2010
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tag : Japanese Food & Cooking

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。