Search results
Results From The WOW.Com Content Network
Swiss cuisine (German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries.
Afrikaans; Alemannisch; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български
Essence of Emeril is a cooking show hosted by celebrity chef Emeril Lagasse that aired on Food Network from 1994 until 2007. It was half-hour show which aired on weekends. [1]In each episode, Emeril shared with his viewers some of his 'kicked-up' recipes, similar to those on Emeril Live, but with a far calmer demeanor and quieter tone, and usually without the trademark apron that had become ...
Chef's Table is an American documentary series created by David Gelb [2], which premiered on video streaming service Netflix on April 26, 2015. [3] The series takes viewers inside both the lives and kitchens of a variety of acclaimed and successful international chefs, [4] with each episode placing the spotlight on a single chef and exploring the unique lives, talents and passions which ...
Rösti or rööschti (Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan.It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern (and parts of the canton of Fribourg), but is now eaten all over Switzerland and around the world.
Älplermagronen are now regarded as a traditional dish of the Swiss Alps and a classic of Swiss comfort foods.According to a popular theory, pasta became widespread in northern Switzerland in the late 19th century, when the Gotthard Tunnel was built, partly by Italian workers who brought dry pasta with them.
Switzerland has a large number of regional meat products and specialties that constitute an important gastronomic heritage. [9] [10] The cultural and climatic diversity of the country accounts for a large part. [11] In French-speaking Switzerland, the term charcuterie is employed, whereas in Italian-speaking Switzerland, the term salumi is ...
The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000. [1] After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons and private sponsors, [2] the private association "Culinary Heritage of Switzerland" was founded in 2003.