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10 Simple Ways To Safely Store Food
Storing foods can present its own set of problems. And different types of foods have different storage requirements to prevent bacteria from setting in. Here's some tips to protect your family and yourself. Storing Vegetables 1....
All About Barbecue
Since the beginning of time, man has been using flame to cook food. Cavemen hunted food and then cooked over a fire. However, when it comes to cooking with a flame, there is a difference between barbecue and grilling. Both are great but true...
Easy Gourmet Recipes you and I can do!
So, you don't think you can find easy gourmet recipes? Yes, you can! While most people think that gourmet recipes are hard to make, time consuming, or too expensive, you can find things that are gourmet and easy to make. You just need to look in...
Jamaican Jerk Chicken
1 tb Ground allspice 1/4 c Soy sauce 1 tb Dried 4hyme 3/4 c White vinegar 1 1/2 ts Cayenne pepper 1/2 c Orange juice 1 1/2 ts Freshly ground black pepper Juice of 1 lime 1 1/2 ts Ground sage 1 Scotch bonnet pepper, seeded 3/4 ts Ground nutmeg...
Top 3 Reasons Why You Need Cookie Recipes
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Spain - Europe's new culinary hotbed

There are exciting times ahead for Spanish cuisine. An extremely good crop of young, ground breaking chefs are placing Spain firmly on the culinary map, even eclipsing their old neighbours to the north in France. According to many Spain is taking over where France started from in the seventies where they pioneered the Noveau Cusine movement. That same effervescence that sparkled in France twenty years ago is starting to bubble over in Spain causing critics to look to the Iberian Peninsula to lead the next great shift.

Spain's traditional culinary centre in the Basque country is looking over its shoulder to see Barcelona hot on its heels and fast emerging as Spain's other great gourmet capital. The Basque region is still the place to go for food in Spain but its place at the head of Spain's gastronomic table is under threat. The man spear-heading this revolution? Ferran Adria. Adria is at the head of the new wave; his much vaunted "El Bulli" restaurant in Rosas on the Costa Brava is one of the hot places in the world to try and get a table and is fast becoming a must on the checklist of gourmand worldwide. It's not an easy business to secure a table, "El Bulli" is only open for six months a year (the other six Adria spends in his Barcelona based kitchen/laboratory dreaming up fantastical new recipes) and sits proudly in second spot in the worldwide restaurant list, 8,000 people dined there last year and over 300,000 tried to get a table. Adria's now legendary thirty course meal is an assault on the senses that challenges our perception of food and taste. New pioneering techniques of cooking are pushing back the boundaries. Adria's Basque contemporary, Juan Mari Arzak refers to the Catalan as "the most imaginative chef in all of history".

That's high praise indeed from the man who was partly responsible for starting this movement back in the seventies. Arzak and fellow Basque chef Pedro


Lubijana, inspired by a 1976 conference in Madrid hosted by legendary French chef Paul Bocuse, decided to stir up the kitchens of the Basque country. They brought together a group of twelve local chefs and took turns to invite local gourmets and food critics to sample their menus free of charge. Before they realised it, other chefs were asking to get involved and a movement was born. Arzak still plies his trade today at his eponymous restaurant just outside San Sebastian, also ranked in the top fifty restaurant list and owner of three Michelin stars.

The future of Spanish cuisine looks in good hands as there are a fine crop of young chefs emerging hot on the heels of Adria and Arzak. Chefs such as Jordi Villa at the highly rated "Alkimia" in Barcelona lead the vanguard; the 29 year old is famed for his steak tartare with olive oil ice cream. Jordi Butron is making waves in Barcelona, he runs the "Espai Sucre", a dessert school and restaurant that is committed to creative cuisine. The Basque country has a few protégés up its wily sleeve as well, Josean Martínez Alija, is the precocious 26 year old manning the stoves at the Guggenheim's restaurant in Bilbao with aplomb, and Andoni Luis Aduriz, an introverted chef cum mad professor who famously studied the molecular structure of liver so as to reinvent the texture of foie gras. His restaurant in the hills outside San Sebastian is making people take note in a region where culinary excellence is a way of life.

About the author:

Mike McDougall has five years experience working as a travel writer and marketeer. He is currently working to provide additional content for Babylon-idiomas, a Spanish language school with an excellent presence in Spain. This work is covered by a creative commons license

 

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Content Menu
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  • everything you ever wanted to know about the lobster

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  • french is back the new cuisine is trendy and french

  • french potato pancakes

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  • frosty adventures at trader joes part i

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  • gianduia peaches

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  • how to choose the proper cooking oil

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  • how to cook turkey on natural gas grills

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  • how to create the perfect backyard barbeque

  • how to cut a cake

  • how to deep fry a turkey

  • how to design the ideal kitchen

  • how to easily make sourdough french toast like cracker barrel

  • how to eat well on a tight budget

  • how to enjoy the season easy tips and delicious recipes

  • how to get the fresh juices you need

  • how to grill the perfect steak

  • how to host a memorable july 4th barbecue and have fun too

  • how to host thanksgiving dinner and enjoy it anyway

  • how to keep your fat low for a healthier eating lifestyle

  • how to make an omelet

  • how to make a cajun roux

  • how to make a seductive chili

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  • how to make beer

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  • how to shop smart for a healthy lifestyle

  • how to stay sane on turkey day

  • how to teach your children to cook

  • how to throw a fondue party

  • how to use herbs in your meals

  • im a work at home mom but i still use my crock pot

  • index

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  • indoor grills featured in steven raichlens newest book

  • indoor grills featured in steven raichlen s newest book

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  • kicking up the flavor of vegetables with dry rubs

  • kids party food

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  • kitchen design understanding the work triangle and kitchen layouts

  • kitchen equipment the right tools

  • kitchen knives why its important to test drive before buying

  • kitchen pantry

  • kitchen pantry a cooks secret weapon

  • kitchen survival recipe guide

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  • knowledge and creativity

  • learn everything about seafood

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  • looking for a great italian meatball recipe

  • lose weight with this healthy lean chicken salad recipe

  • losing weight during the holiday season

  • low carb 1 2 3

  • low carb christmas enchiladas

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  • making a perfect spanish tortilla

  • making delicious fish and seafood part of your healthy diet

  • making do with less in the kitchen

  • making hamburger recipes is easy and fun

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  • making incredible sauces at home

  • making spanish paella the easy way

  • maple flavored smoked turkey

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  • mexican family night menu

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