The great Pesaro-born (Le Marche) composer Gioachino Rossini was a sophisticated gourmet. He had haute cuisine in his veins, together with music. He acquired his sophisticated tastes during his long stay in Paris, from 1824 to 1836, when he was the acclaimed director of the Théâtre Italien. In those years he was pleasantly caught up in the cultural debate on gastronomy, which in those days delighted many intellectuals and led to masterpieces like:
The Physiology of Taste, by the magistrate Brillat-Savarin,
The Great Dictionary of Cuisine by the elder Dumas, and
the Manuel des Amphitryons (the “Hosts’ Manual”) by the extremely wealthy but debarred lawyer Grimod de la Reynière, who also wrote the first gourmet’s vademecum,
the Almanach des Gourmands, a guide to Paris restaurants. Most importantly, at the home of the Rothschilds, Rossini met the legendary Antonin Carême, and he was introduced to sublime cooking by this exquisite architect of haute cuisine, who was also the author of The Art of French Cuisine, and the two became lifelong friends.
Here 6 Rossini's Recipes
Spaghetti alla Scala, a fairly simple recipe, but enhanced with the exquisite taste of white truffles from nearby Acqualunga;Known in France as “Macaroni de Rossini” and in Italy as “Cannelloni alla Rossini”“Péché de vieillesse”, one of Rossini’s favourite dessertsOxtail consommé Rossini Style with truffle and Madeira.A “Gioachino”, a delicious little chocolate based on Gianduia and truffleTournedos Rossini, after 150 years still the most famous of all steak dishes
Reductions in federal nutrition aid that took effect last week are already forcing tough choices at the checkout and visits to food charities for many low-income Americans, according to The New York Times.
San Francisco Chronicle (blog) The cost of serving bread in restaurants San Francisco Chronicle (blog) We've all heard that bread is the staff of life and some restaurants are cashing in on it; others continue to lose money.
The Rambling Epicure's insight:
Should American restaurants charge for bread, which is automtically served with meals, free of charge, in so many countries? What is the tradition in your country?
La cuisine traditionnelle et la culture culinaire du Japon ont reçu le feu vert du comité de l’UNESCO chargé de choisir les candidats potentiels à une inscription sur la liste du patrimoine culturel intangible.
Advice to cut saturated fat has actually increased cardiovascular risk – and high fat dairy and red meat have been unfairly demonised, claims cardiologist Aseem Malhotra in the British Medical Journal.
Deliciously dense: A seed bread unlike any other nwitimes.com This is not your usual bread. This is neither a yeast bread nor a quick bread. In fact, this bread has no leavener at all. This is a heavy, dense bread.
Amidst the current furor over a government shutdown, the federal budget, debt ceiling, food stamps, immigration, and other programs that are either held up or being curtailed, another huge issue is quietly moving forward that could profoundly...
Mike Roberts, the former president and chief operating officer of McDonald’s, is now heading up Lyfe Kitchen, an organic, healthy restaurant that plans to expand to hundreds of locations throughout the U.S.
How to use a bourbon flavor infusion in your cooking News & Observer Charlotte Observer Food Editor Kathleen Purvis will speak and sign copies of her new cookbook, “Bourbon: A Savor the South Cookbook.” • 11 a.m.
Soup and bread a winning combo ABQ Journal She does just that in “The Soup & Bread Cookbook” (Rodale, 308 pages, $23.99), her 29th volume, in which she tackles a subject that may be closer to her core than the Scandinavian baking books for which...
For the past two years, agricultural production has been increasing in the province of South Kivu in the Democratic Republic of the Congo. And at least part of the credit goes to shopkeepers across the border in Rwanda.
The neighboring store owners have been providing Congolese farmers with phytosanitary seeds and products that help avert crop diseases. Then, these same shopkeepers have been buying the harvest that ends up coming back on the markets of Bukavu in the form of flour and other products, which have seen a resulting drop in prices.
It is a virtuous circle, where the Rwandese shopkeepers are convinced that in this border region, farmers can boost their productivity if they had better access to more modern agricultural procedures and products.
So in exchange for their help, farmers sell their produce, especially corn and manioc, to the Rwandans...
Protecting smallest farmers
Because they work hand-in-hand with these traders, local farmers with smaller output are starting to develop better procedures for their size...
...The aim is also to reduce the waste caused by transportation and tariffs at the border that farmers have had to pay whenever they go to Rwanda to buy seeds or to sell their harvest...
Saffron Culture: A Pictorial Cycle on Santorini, Part I, by Elatia Harris
The Rambling Epicure's insight:
Part One in a series of articles on aspects of saffron. Photos under the title and below, of wall paintings from the excavated areas of Thera (also called Santorini), are taken from a magnificent site that has expired off the Internet, www.therafoundation.org.