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Sugar as 'Toxin'
... and other 2013 Food Culture Trends
"Sugar’s vilification as "toxic" is one of the food-culture trends shaping
up to have significant implications for food makers/marketers and retailers
in 2013, according to a new report from The Hartman Group".
EVOLUTION
Techniques and Ingredients by Pastry Chef Jordi Puigvert
The publication of Evolution. Techniques and ingredients for modern pastry offers a wide range
of technical possibilities so far unknown to artisanal bakeries.
His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an
extended research career in pastry and general cuisine.
Alain Ducasse
La Manufacture de chocolat
I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar
chocolate maker in Paris.
I remember when the movement started in America, and small chocolate manufacturers started popping up
in the most unlikeliest of places by people curious about roasting and sourcing their own beans,
then grinding them into smooth tablets of chocolate.
I was impressed, but skeptical when it all started.
But am thrilled the movement has taken off in so many ways and directions.
Finding Gaston
Cocina Peruana Para El Mundo
Finding Gaston is a colorful documentary depicting the numerous accomplishments of
Peruvian chef Gaston Acurio.
The documentary follows Acurio around the world as he promotes his country's
cuisine with an entourage of nine other chefs.
El Somni - The Dream of a 'GastrOpera'
A Culinary perspective concieved as an opera by the Roca Brothers
The conception of a multisensory experience establishes innovation, a
vanguarde arts and culinary art as the embrace and enhancement of creativity.
The Roca Brothers reveal a "Theatrical Theme",
a Culinary Opera, constituted by several components, which harmoniously combined and
structured, emerge, intending to evolve our point of view, refering to
the dining procedure.
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