Tuesday, 14 May 2013

Food Presentation, Fried Chicken and The Perfect Pizza

Few are immune from the urge to show off in the kitchen now and then... Food presentation: how twee is too twee? | guardian.co.uk

Andrew Scrivani for The New York Times
Overcoming the intimidation factor is a big step toward making your own fried chicken without complications... I Believe I Can Fry | NYTimes.com

Though using beer for pizza dough might sound radical, it's just a straightforward way to add malt... Dan Lepard's perfect pizza base and tomato sauce recipes |guardian.co.uk


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Italica… Quanto tempo si deve camminare per smaltire le calorie | Corriere.it


Riding the winds in Alghero

“True courage is like a kite; a contrary wind raises it higher”
~John Petit-Senn (thinkexist.com)

Delightfully yours, Food Meditations

Sardinia Beaches - Top Five Beaches on Sardinia | goitaly.about.com

Sardinian beaches: the best beaches in Sardinia, divided by province | charmingsardinia.com


Italica… «Il mio sguardo sul paesaggio sardo». Toscano racconta Sardinian Postcards : Lollove


I'm Working on a Book | kokblog

Inspiration VI | brunelloshavemorefun.com



Take Part in Recipe Lab: The Art of Frying | NYTimes.com

Brand strategy on social media needs a dose of consumer self-interest | Truly Deeply/Madly

Carving Tools - Vegetables and Fruits [01]
Carving Tools (Photo credit: ockstyle)

Appetibilis : Healthy corner & Gluten-Free notes


With the summer running and sports season upon us, most people getting fit are also considering their sports nutrition... Can you succeed in sport on a specialist diet? | BBC Food

21 Pick Up Lines for People That Only Eat Organic | Foodie Underground

Check our newsletter ::GlutenFree Etc @FoodMeditations:: On healthy eating in the global food community

Looking for recipes? Check : The Recipes Hunter Collection...

Ask to Join The Food Styling and Photography Club on Facebook to improve your skills in food photography and food styling, learn something about cooking and enjoy the visual...
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The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

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