w r s c r a f f o r d

sign in

Food, etc.

blogs:

Alexandra Cooks | Bouchon for Two | Smitten Kitchen

---

Celiac Food Reviews | Celiac Chicks

---

Frog and Peach mp3 download

• No Knead Bread Baking Method

• Tips For No-Knead Bread Baked In A Pot

• Salmon Rillette

---

Regina Schrambling:

gastropoda | gastriques

---

Simply Recipes | Candied kumquats | Huevos | Kumquat martini

---

• On the rail

• cheftalk

• The Depot Restaurant in Seaview

• Truffles for Breakfast

• David Lebovitz

• TasteBook

• There's a Chef in My Kitchen

• a la cuisine and a review of Thomas Keller's Bouchon Cookbook

---

• Bittman

• Serious Eats

• Batali on pasta/sauce

---

• Netcook's CyberSoup

• New Italian Recipes

• The Epicurious food Dictionary

• Cooking Dictionary

• Food Network's Encyclopedia

• Glossary of Medieval Cooking Terms

---

bream != abramide

"The term 'sea bream' is sometimes used for porgies (Sparidae) or pomfrets (Bramidae)."

The gilt-head (sea) bream Sparus aurata (Linn.) is a fish of the bream family Sparidae found in the Mediterranean Sea and the eastern coastal regions of the North Atlantic Ocean. It grows to about 60 cm long.

The gilt-head bream is generally considered the best-tasting of the breams.

---

powered by Jottit

(talk to us)