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Sunday, October 31, 2010. A Brief History of Culinary Arts. Throughout the centuries the way food is prepared, what we eat, and even how we eat has all changed dramatically. As culture changes so does our food. With new technology and advancements come new ways to prepare and enjoy food. But the most innovative culinary advancements are developed by Chefs who learn their craft very well, then reinvent it. By the mid 19th century grande cuisine. Also known as haute cuisine. Or classic cuisine. Bringin...

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BeauxEpicure | beauxepicure.blogspot.com Reviews

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Sunday, October 31, 2010. A Brief History of Culinary Arts. Throughout the centuries the way food is prepared, what we eat, and even how we eat has all changed dramatically. As culture changes so does our food. With new technology and advancements come new ways to prepare and enjoy food. But the most innovative culinary advancements are developed by Chefs who learn their craft very well, then reinvent it. By the mid 19th century grande cuisine. Also known as haute cuisine. Or classic cuisine. Bringin...

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BeauxEpicure | beauxepicure.blogspot.com Reviews

https://beauxepicure.blogspot.com

Sunday, October 31, 2010. A Brief History of Culinary Arts. Throughout the centuries the way food is prepared, what we eat, and even how we eat has all changed dramatically. As culture changes so does our food. With new technology and advancements come new ways to prepare and enjoy food. But the most innovative culinary advancements are developed by Chefs who learn their craft very well, then reinvent it. By the mid 19th century grande cuisine. Also known as haute cuisine. Or classic cuisine. Bringin...

INTERNAL PAGES

beauxepicure.blogspot.com

1

BeauxEpicure: The Epicurean Kitchen

http://beauxepicure.blogspot.com/2010/10/epicurean-kitchen.html

Monday, October 11, 2010. Yeah thats right. I named my kitchen. I think any culinary expedition begins with a well named kitchen. I'm not saying that it's going to end up in the Smithsonian’s National Museum of American History next to Julia Child’s original Massachusetts kitchen. I'm just saying it's not gonna make it there without a name. So, "How did I go about setting up The Epicurean Kitchen? You ask. Good question! The kitchen is still a work in progress, I hope to add to the functionality of the k...

2

BeauxEpicure: Trying out the BeaterBladePro

http://beauxepicure.blogspot.com/2010/10/trying-out-beaterbladepro.html

Sunday, October 10, 2010. Trying out the BeaterBladePro. So I got a new toy. the BeaterBladePro. BeaterBladePro - KA-TH PRO. Replaces the flat beater on my KitchenAid. They do make similar blades for other mixers as well. The idea is simple, the beater scrapes the sides of the bowl as it mixes. So I decided to try it out on a red velvet cup cake mix. Here are the results:. The blade attaches to the mixer just like the regular flat beater. No adjustments necessary. October 10, 2010 at 11:02 PM. San Diego,...

3

BeauxEpicure: October 2010

http://beauxepicure.blogspot.com/2010_10_01_archive.html

Sunday, October 31, 2010. A Brief History of Culinary Arts. Throughout the centuries the way food is prepared, what we eat, and even how we eat has all changed dramatically. As culture changes so does our food. With new technology and advancements come new ways to prepare and enjoy food. But the most innovative culinary advancements are developed by Chefs who learn their craft very well, then reinvent it. By the mid 19th century grande cuisine. Also known as haute cuisine. Or classic cuisine. Bringin...

4

BeauxEpicure: My Favorite Cookie

http://beauxepicure.blogspot.com/2010/10/my-favorite-cookie.html

Friday, October 15, 2010. Clementine's Oatmeal Chocolate Chip Cookies. I love the flavor combination of these cookies. The cinnamon mixes splendidly with the chocolate chips and the rich, buttery pecans. This recipe is supposed to yield 2-3 dozen cookies, depending on how large you make them; but I'm lucky if it yields 6 or 7 cookies, because I prefer to eat the dough! 1 cup butter, softened. 3/4 cup packed brown sugar. 1 cup unsifted four. 1 teaspoon baking soda. 1 cup pecans, chopped. I'm using my handy.

5

BeauxEpicure: The Journey Begins...

http://beauxepicure.blogspot.com/2010/10/journey-begins.html

Friday, October 22, 2010. I received my letter of acceptance today. On Friday, October 29th, 2010 I begin to work on my Diplome Professionnel du Commis de Cuisine. Thanks for all your support! I'll leave you today with a few fun quotes:. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." Luciano Pavarotti. Great food is like great sex. The more you have the more you want." Gael Greene. October 24, 2010 at 10:14 AM.

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BeauxEpicure

Sunday, October 31, 2010. A Brief History of Culinary Arts. Throughout the centuries the way food is prepared, what we eat, and even how we eat has all changed dramatically. As culture changes so does our food. With new technology and advancements come new ways to prepare and enjoy food. But the most innovative culinary advancements are developed by Chefs who learn their craft very well, then reinvent it. By the mid 19th century grande cuisine. Also known as haute cuisine. Or classic cuisine. Bringin...

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