FIRE PLUS FOOD EQUALS DELICIOUSNESS
Fire! It is our ever-lasting love affair. At Etxebarri it is more than that. If cooking can be an art then what the former electrician Victor Arguinzoniz does with local oak, plus top ingredients must be.
All posts filed under: FOOD
MY TOP TEN AT 1000 COOKBOOKS
I have never understood why some many cookbooks are so bloody boring. John Poister’s book is not, so I forgive that it is not terribly useful unless I want to get drunk or set thing on fire. Read my top ten cookbook recommendations at 1000 Cookbooks.
ANT HUNTING IN THE AMAZON
“Finally! We have been without ants for a week now,” Alex Atala says as I arrive with a fresh shipment of saúva ants from São Gabriel da Cachoeira, located in the upper part of the Amazon Basin near the border of Venezuela and Columbia. “It was our worst week ever,” adds his assistant, Andrea Campos.
FOOD&WINE – OSLO IS THE NEXT CROP OF INCREDIBLE SCANDINAVIAN FOOD
I met up with Tom Downey from Food & Wine Magazine to talk about the restaurant scene in Oslo.
FOOD&WINE – THE COOK, THE FARMER AND THE TOMATO
“If someone had told me five years ago that I would have a farm in South Africa, I probably would have laughed it off with a line from an old Willie Dixon blues song, “I look like a farmer, but I’m a lover.”
MODERNIST CUISINE; BIG, BEAUTIFUL AND WORTH THE HYPE
Simply put, it is the most useful cookbook you’ll probably never cook from.
DOWN ON THE FARM
Each summer is the same: Pretend that I am a farmer on my family farm in Southern Norway. And hope that the Nordic weather is kind to me and my plants..
CAPE TOWN – TO HARVEST DIVERSITY
I sometimes introduce myself as a “nomadic farmer”. It is not quite correct, but as in all exaggerations there is an element of truth in the statement.
NEW SCANDINAVIAN COOKING
For the past years I have had a peculiar hobby: I have been the host of the public television series New Scandinavian Cooking, produced by TellusWorks. The show had been a runaway success. It was originally scheduled to air on public television (distributed by American Public Television), and I am not sure we really knew what we started. APT wanted new seasons, the series was also aired by BBCFood, RTL in Germany, RAISat in Italy, Cuisine TV in France, and many more – a total of more than 60 countries. I have been the host of ten seasons of New Scandinavian Cooking, and in addition to that we have made seasons from Sweden with Tina Nordström and Denmark with Claus Meyer. The show is all about embracing the ingredients of Scandinavia and it is all shot on location. The aim is to get as close to nature and the ingredients as possible, by fishing the fish we are going to cook with, foraging for mushrooms and wild herbs, and what sets it apart from many …
andreasviestad.com 