Charels Roux made a series of photo’s based on different food scenes in literature. Meals from “Oliver Twist” (Charles Dickens), “Carrie” (Stephen King), “The Catcher in the Rye” (David Jerome Salinger), “Remembrance of Things Past” (Marcel Proust) and much more have been visualized by Mr Roux. e guess this goes a step further than your average food photography, what a great idea! Charles Roux also turned these photographs into his own book: Fictitious Feasts and exibited at the FoodPhotoFestival, in May 2017 at Vejle, Denmark.
From ‘Fictitious Feasts’, work about food scenes in literature. Here the three porridges bowls from the German tale “Goldilocks and the Three Bears “(Goldlöckchen und die drei Bären) by Jacob and Wilhem Grimm. (image courtesy of Charles Roux) Continue reading →
Today we will share a recipe with you, one that we found on the internet. It is an actual mixer-recipe! And no, we didn’t know such a thing exsisted either. Have a nice day!
(A Black Bunny made with a mixer, a bowl, spatula’s and measuring cups. Made by a-MB-iance @Mimi Berlin )
For this Mixer Recipe you need: 9 large egg whites, room temperature, 1 1/2 cups sugar, 1 1/2 pounds unsweetened butter (6 sticks), softened but still cool. This is what you need to do: Place the egg whites and sugar in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes. Continue beating on low speed until cool, about 15 more minutes. To finish the cream go to read more at foodnetwork.com
Taschen publishers strike again! This year they re-published Dali’s cookbook ‘Les diners de Gala’ which was first published in 1973.
Dali’s cookbook has 136 recipes, some illustrated by Mr. Dalí himself. All these recipes are cuisine of the old school, with recipes by leading French chefs from restaurants as Lasserre, La Tour d’Argent, Maxim’s, and Le Train Bleu. So: let’s return to the Seventies and dress the roast with frilly socks, like the photo in the book suggests. Needless to say we, at Mimi Berlin, feel that this book is proper Christmas gift. If you’re not a fan of Dali try to find a copy of ‘In cucina con amore’ (1971) a cookbook by Sophia Loren; which has been re-published in several languages as well, it’s also an always-okay-gift for sure.
Marie Louise Lévêque de Vilmorin (4 April 1902 – 26 December 1969) was a French novelist, poet and journalist.
Haute Cuisine: French Novelist Louise de Vilmorin’s Recipes From the Pages of Vogue
FRANCE. 1945.Ê The French author, Louise de VILMORIN. Louise de VILMORIN, crivain franais.
Louise de Vilmorin in her “Salon Bleu”, designed by Henri Samuel. Verrières-le-Buisson, France. Gerard Wurtz, 1969.
Louise de Vilmorin’s Stuffed Cabbage
1 medium green cabbage2 cups cold cooked pork or sausage meat or roast veal, ground
4 tablespoons olive or vegetable oil
1/2 pint yogurt or sour cream
Plunge the cabbage into enough rapidly boiling salted water to cover the cabbage. Boil for 5 minutes. Drain well, bottom up. Separate the leaves and cut out the hard cores. Place a spoonful of well-seasoned stuffing on the edge of each leaf. Turn over the sides of the leaves and roll up. Place side by side in an oiled casserole with a cover and simmer on the lowest fire for about an hour. To keep moist, add a few spoonfuls of broth or water. Uncover and let brown, turning after 10 minutes to brown evenly. Pour yogurt or sour cream over cabbage and cook until heated through.
Fille d’une célèbre famille de grenetiers, Louise de Vilmorin est le premier grand amour d’Antoine de Saint-Exupéry et devient sa fiancée. Louise initie le Club GB (Groupe Bossuet) – une société humoristique – dont son frère Olivier est un des membres fondateurs. Pour sa part, Antoine reçoit le titre de Grand poète sentimental et comique.