Archive

• Angel Leon, we are fortunate to belong to the Golden Age of Spanish cuisine
• Video animation, interior design Marriott restaurant
• New Restaurant Compartir, with three El Bulli chefs
• Ferrer Bobet SE 2009, one of the most sought after wines
• A Top Chef Family
• Bodegas Torres receives international award for wine tourism
• Catalonia Wine D.O. by The Wine Advocate
• Bluefin Food Week 2012
• Saint George’s Day
• A gentle and kind coffee
• Pina Colada Cocktail
• Guess the price for the best cheese in the world
• Veuve Clicquot
• These are the ice creams in Jordi Roca’s Rocambolesc
• This is the restaurant of the Best Female Chef 2012
• Mona de Pascua (Easter Cake)
• Competition V Concurso de Pinchos Catedra Ferran Adria for Spanish students
• Mugaritz offering a free 20-course preview of its new menu for online applicants
• Cod carpaccio with tomato soup
• Porc Tenderloin in Pedro Ximenez
• Clam stew with artichokes
• Lent Recapte (soup)
• Tortosa Market
• Future Wines will be More Enjoyable
• Juan Mari Arzak, embajador internacional de la gastronomía española a través de HRT F1 Team
• Two Events on Saint Valentine
• Bittersweet Pork Tenderloin
• Valentine’s Day Special Cocktail
• This is the Catalan pizza Albert Adrià presented in Paris des Chefs 2012
• 3 secrets from the second best chef of the world
• Chickpeas with Prawns
• Caipirinha Cocktail
• Gastronomic Forum Santiago 2012
• Mojito
• Gastronomy Documentary – El Bulli, last Waltz
• Margarita cocktail
• Tribute to a master chef
• Devices and Techniques at Madrid Fusion International Congress
• Lyophilization and Dehydration
• Moving Dishes
• Octopus Salad with Candied Potatoes to Lightweight Fruit Aioli and Paprika
• Meet Coffee Joulies
• Thyme Soup
• BCNVanguardia, International Congress of Gastronomy in Barcelona
• Ossobuco alla Milanese
• Meet the chefs new 3 Soles Repsol
• Clams with Cava
• Madrid Fusion will take place from January 24 to 26
• Quail eggs with foie
• Split open gilthead bream cooked on its back
• 4 requirements to be a Surprise Welcome Snack
• Honey Tasting
• Cod Carpaccio with vinaigrette
• Tribute to Luis Irizar
• San Sebastian Gastronomika 2011 Programme
• Poached Williams Segala pear in noisette-butter; butter-caramel ice cream cone
• Introduction to Coffee
• Pig’s Trotters Carpaccio with Prawns and Wild Mushrooms
• XIII Congress “Lo Mejor de la Gastronomia”
• Chocolate Coulant
• Via Magna served typical tapas in Wine Festival in Gandesa
• Interview with Noelia Borrull
• Traditional Panellets
• Marinated Rabbit with Winter Vegetables
• Discover the new 3-star New York – Chef’s Table at Brooklyn Fare
• After-school Culinary Activities
• Service & Restaurant practices started today!
• Chards Catalan style, with raisins and pine nuts
• Stuffed Pork Shoulder
• Discover the new 3-star New York – Eleven Madison Park
• Yoghurt with Banana
• How to improve your food porn skills
• Duck risotto with green asparagus and foie
• Congress Lectures “Andalucía Sabor 2011″
• Dynamic about Olive Oil
• Suquet de Peix Calero
• Letter to Future Chefs
• Mousse tutti frutti
• 5 Ways to Screw Up a Wine Pairing
• Beef Tenderloin with Cream Sauce Beef and Vegetables
• How to get more things done
• Pork loin stuffed with goat cheese and quince with mashed potatoes
• Boiling or simmering?
• Cream Vegetable Appetizer
• Salmon confit with ratatouille
• Yoghurt foam
• Pears in Wine
• ‘World’s best restaurant’ elBulli to serve last supper
• Pastissets from Tortosa
• Yoghurt with fresh fruit
• Meatballs with Cuttlefish Dices
• Next San Sebastian Gastronomika – Euskadi Savour it 2011
• Culinary Camp Summer 2011
• Educ@Emplea 2011 Fair
• Eggplant Caviar Toast
• Vegetable Tartare
• Lobster Salad
• Chromotherapy: Orange
• Brioche
• Ratatouille with poached egg
• How to choose a career
• Rice Blood Sausage Ravioli with Ailloli and Bacon
• Semifinal Chef of the Year Contest
• Chef techniques that succeed beyond the classic restaurant
• Vanilla Cream with Strawberry Infusion
• Almond Menjar Blanc
• Sunday Vermouth
• Beef Carpaccio with Quince Cream and Sour Vinaigrette
• Dirty Rice
• Pears Belle Helene
• Saint Blaise Cookies
• Cod Croquettes
• Menjar Blanc
• Steak Tartare
• Tiramisu
• Charlotte chocolate mousse
• Prawn cannelloni with Tou dels Til·lers cheese and parmentier cauliflower with garlic
• Caramel rice pudding and grilled pineapple
• Almond Cream with Norway Lobsters
• (Español) La cocina de las palabras
• How to make a simple and elegant tie knot
• Cream of potatoes with Parmesan and reduction of balsamic vinegar
• Salt Cod baked in the Pan
• Tea cookies with chocolate
• Cake with anchovy and onion
• Salad of endive and cod with Romesco sauce
• Flat cake with orange
• Mashed potato and cabbage cake with grilled bacon
• Sole with hazelnut sauce
• Sauteed mushrooms with tomato drum
• Grilled turbot with orange salad
• Eel recipes
• (Español) Calamares con parmentier
• (Español) Preparamos la receta que presentaremos el lunes en Ebre Gourmet
• (Español) Receta Cordero Estofado
• (Español) Platos de la semana (40)
• (Español) Fondos de cocina
• (Español) Platos de la semana (39)
• (Español) Una sopa minestrone especial
• (Español) Han empezado las clases del curso 2010-2011