Biokiste 38
We're still on the two week schedule with the biokiste .
Jahreszeiten
5 hours ago
skip to main |
skip to sidebar
Blog Archive
-
▼
2008
(261)
-
▼
February
(22)
- Biokiste 38
- Tuesday: baked pasta
- Monday : things not to buy
- Saturday: Osso Bucco
- Nanoreview: Cafe Versailles King Curry (Basel)
- Thursday Night Mixed Bag
- Tuesday: pork loin braised in milk
- Monday Geschnetzeltes
- Sunday: "Spanish" rice
- Saturday: Chicken with two cabbages
- Friday's Japanese Improv
- Thursday Simplicity
- Wednesday: Baked pasta
- Biokiste 37
- Sunday Choucroute
- Friday Fish
- Thursday Dessert: caramelized peaches
- Wednesday: Garbage Gratin
- Monday: Chili and cornbread
- Sunday: Lamb and gratin
- Saturday: Szechuan Hot Pot
- Friday night: Grünkohl and chicken
-
▼
February
(22)
Abbreviations and cookbooks used:
- AFK: Aus Frankreichs Küchen by Marianne Kaltenbach
- Bittman: How to Cook Everything by Mark Bittman
- BittmanWorld: The Best Recipes in the World by Mark Bittman
- Big Flavors: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
- Bourdain: Les Halles Cookbook by Anthony Bourdain
- McGee: On Food and Cooking by Harold McGee
- JPFF: Fast Food My Way by Jacques Pepin
- JPT: Jacques Pepin's Table by Jacques Pepin
- Dakshin: Dakshin: Vegetarian Cuisine from South India by Chandra Padmanabhan
- CPV: Chez Panisse Vegetables by Alice Waters
- Hazan: Essentials of Classic Italian Cooking by Marcella Hazan
- Kamman: The New Making of a Cook by Madeleine Kamman
- Kaltenbach: Aus Schweizer Küchen by Marianne Kaltenbach
- Tsuji: Japanese Cooking: A Simple Art by Shizuo Tsuji
- Wiener: Frau am Herd by Sarah Wiener
Other food blogs I read
-
-
Cooking Techniques10 years ago
-
Cooking Techniques10 years ago
-
Labels
- asian (82)
- backpacking (14)
- baking (19)
- biokiste (37)
- breakfast (3)
- classic (10)
- cocktail (13)
- dessert (35)
- grilling (21)
- ideas (8)
- preserves (12)
- restaurants (61)
- rule_of_five (56)
- soup (8)
- vacation (6)
- vegetarian (68)
- wine pairing (6)
No comments:
Post a Comment