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    • 1.

      A Cocktail Of Cultures - The Growth Of Asian Influence In The London Bar Scene

      by Jeremy Mascarenhas - 2006-12-07
      As I recline on the gold-threaded silk cushions, nibbling on satay sticks, the sound of the mandolin ringing through my ears, silk-dressed geisha's at my beck & call, it strikes me how small the world...
    • 2.

      A Few Tips for Mixing Holiday Drinks

      by Sara Gray - 2006-12-20
      The holidays are here, and everyone wants to come to your house. I'll show you how to be prepared to make a great variety of fun and festive holiday drinks to serve to your guests.Here are a few tips ...
    • 3.

      Italian Fish Dishes Part 3.

      by Victor Tunggal Irawan - 2007-01-10
      No. 11. Baccala in Istufato (Haddock)Ingredients: Haddock or lemon sole, carrots, anchovies, lemon, pepper, butter, onions, flour, white wine, stock.Stuff a haddock (or filleted lemon sole) with ...
    • 4.

      Italian Food Fever.

      by Victor Tunggal Irawan - 2007-01-08
      Today Italian Food is no longer strange to all of us. We can find lot of choices which place to go to. Whether it is fast food or restaurant.We all know the most famous Italian food which is pizza ...
    • 5.

      Italian Fish Dishes Part 2.

      by Victor Tunggal Irawan - 2007-01-10
      No. 6. Mullet alla TolosaIngredients: Mullet, butter, salt, onions, parsley, almonds, anchovies, button mushrooms, tomatoes.Cut off the fins and gills of a mullet, put it in a fireproof dish with...
    • 6.

      Italian Soups Part 1

      by Victor Tunggal Irawan - 2007-01-08
      SoupsNo. 1. Clear SoupIngredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram), three carrots, three turnips, three onions, three cloves stuck in the ...
    • 7.

      Italian Soups Part 2

      by Victor Tunggal Irawan - 2007-01-08
      Here is the continue of our Italian Soups.No. 6. Roman SoupIngredients: Stock, butter, eggs, salt, crumb of bread, parsley, nutmeg, flour, Parmesan.Mix three and a half ounces of butter with two ...
    • 8.

      Italian Sauces Part 1

      by Victor Tunggal Irawan - 2007-01-08
      SaucesAs the three chief foundation sauces in cookery, Espagnole or brown sauce, Velute or white sauce, and Bechamel, are alluded to so often in these pages, it will be well to give simple Italian ...
    • 9.

      Italian Fish Dishes Part 1.

      by Victor Tunggal Irawan - 2007-01-10
      No. 1. Anguilla alla Milanese (Eels).Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis, a macedoine of vegetables.Cut up a big eel and fry it in two ounces of butter, and...
    • 10.

      Italian Sauces Part 4

      by Victor Tunggal Irawan - 2007-01-08
      Here is the final part of our Italian Sauces. Be sure to read our next Italian Recipe, it is about soups.No. 16. Supreme SauceIngredients: White sauce, fowl stock, butter.Put three-quarters of a ...