Guides

Have you ever felt clueless when looking at a menu? I have. And, that's why I want to write simple yet comprehensive guides on anything ranging from basic cooking terms to exotic ingredients and dishes. 

Beer
Understanding Beer: Basics
Beer Glasses

Canadian
Poutine

Cheese
Camembert

Cooking Method
Sous-vide

Drinks

Caipirinha
Absinthe: History
Absinthe: Not History
Tuba

Delicacies
White Truffle of Alba
Jamon Iberico
Fugu Fish

Dessert

Hong Kong Style French Toast
Baked Alaska
Bananas Foster
Panna Cotta
Mille-Feuille

Filipino
Sisig

French
An Attempt to Define French Cuisine
Gratin Dauphinois

Guest Post
Bicoastal Cooks: The Basics of Food and Wine Pairing

Italian Cured Meats
Pancetta
Prosciutto
Speck
Coppa
Bresaola

Japanese Beef
Sandai Wagyu: Matsusaka
Sandai Wagyu: Kobe

Parts Unknown
Cow Part 1
Cow Part 2
Tuna

Peruvian
Ceviche
Thai
Weeping Tiger

Topping
Crème Fraîche


Count: 34

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