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GUANGZHOU: CHINA’S CAPITAL OF GASTRONOMY
Text and photos by Lucy Gordan To write an article about Guangzhou and Cantonese gastronomy for a e-zine published in California and in the Bay-area no less may seem like carrying coals to Newcastle, but even some Epicurean Travelers may be going to China for the...
AN EDIBLE WORK-OF-ART: PARMESAN
The Parmalat scandal must not steal the limelight. A byword for fine food and good living since the Middle Ages, Parma and environs, known as "food valley," had only shortly before received the gastronomic recognition it clearly deserves. After a 2-year tug-of-war and...
One Wonderful Sponge Cake
photos by Scott W. Clemens One wonderful sponge cake opens the way to a splendid possibility of desserts and composed cakes. That is why it is a building block for a terrific amount of dessert making at my house. But the cake is also lovely enough, in purity, to...
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