Without an understanding of stock, jus, etc., it is not possible to make deep progress in the art of cooking. This applies around the globe, albeit in very different forms. And it applies regardless of what you eat or don’t…
Cooking with Pooh – the real Thai Kitchen
We love Thai cuisine and consider it one of the best in the world. Healthy, complex, and full of exciting dishes – simply wonderful. That’s why we first discovered the small and rather unassuming cookbook “Cooking with Pooh” several years…
Boiled eggs
Eggs are one of the most miraculous ingredients, their versatility and inherent complexity are probably unrivaled. That’s why we explain how to cook with eggs in detail and have already described how to poach eggs and fry sunny-side up eggs…
Brown veal stock
In fine cuisine, there is always talk of veal stock and perhaps only bones from young cattle are ever used there. Over the years, we have mainly used the bones of older animals. Where in the world a distinction is…
Yellow Curry Paste
We have now described almost all of the most important Thai curry pastes, but the yellow and green ones are still missing. Explaining everything again from the beginning is redundant and, above all, does not help understanding the art of…
Tomato sauce
We have already presented a delicate tomato fond as the basis for exciting dishes here. We have also explained how to make a very good tomato ketchup at home. Of course, we can’t get past a tomato sauce either, this…
Coca
In the south-west of Spain, a coca is often offered, especially as a snack in bakeries and at markets. Of course, there are also very elaborate versions in restaurants. The coca is at home in Catalonia and the Balearic Islands…
Chanterelles
Chanterelles are exquisite edible mushrooms which have a very special flavour of their own, are rightly considered a delicacy and also enjoy great popularity in top gastronomy. When using such mushrooms, they should take centre stage in the dish –…
Champagne Sabayon
We can’t explain why this elegant sauce is so little known. It is probably most popular as a dessert, sweetened and served with fresh fruit. However, it is also a sensational accompaniment to vegetables, fish or white meat. To dispel…
Moroccan preserved lemons
We love Moroccan cuisine and tagine in particular. We have already published recipes for this ingenious cooking technique, for example this one. Indispensable ingredients in this cuisine are the spice mixture Ras el-Hanout, preserved lemons (also known as salted lemons),…
