• Cooking For Engineers
  Have an analytical mind? Like to cook? This is the site to read!
  Detailed instructions on food and cooking for those who like to ask not just How? but also Why?
  appetizer cooking dessert dining dinner entree food gourmet instructions photographs recipes restaurants
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• Le secret de la ratatouille de catherine
  Marmiton.org a été réalisé par des internautes gastronomes désireux de mettre à disposition de tous des recettes à titre gratuit, dans la plus pure tradition de l'Internet. Le casting Conception, développement Cold Fusion et HTML, textes, animation, référencement, validations et lasagnes maison : Christophe Duhamel Partenariats, communication, consensus et émincé de volaille: Anne-Laure Vincent Moteur de recherche, back office, développement avancé, expertise technique et columbo de poulet : Olivier Aboilard Réalisation de la base initiale, validations, modération et barbecue bourguignon : Jean-Bernard Verot Direction artistique et crumble au chocolat : Peggy Nille
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  Note: English version available
• Ratatouille
  Recette de cuisine par Michel Zani -
  recette de cuisine Ratatouille
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• Unhappy Meals - Michael Pollan - New York Times
  Eat food. Not too much. Mostly plants. [...] add a couple more details to flesh out the advice. Like: A little meat won’t kill you, though it’s better approached as a side dish than as a main. And you’re much better off eating whole fresh foods than processed food products. That’s what I mean by the recommendation to eat “food.” Once, food was all you could eat, but today there are lots of other edible foodlike substances in the supermarket. These novel products of food science often come in packages festooned with health claims, you should probably avoid food products that make health claims. Why? Because a health claim on a food product is a good indication that it’s not really food, and food is what you want to eat.
  The story of how basic questions about what to eat got so complicated reveals a great deal about the institutional imperatives of the food industry, nutritional science and journalism.
  and diabetes diet food marion michael nestle nutrition pollan
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• gladwell dot com - the pima paradox
  The Pima are famous now--famous for being fatter than any other group in the world, with the exception only of the Nauru islanders of the West Pacific. Among those over thirty- five on the reservation, the rate of diabetes, the disease most closely associated with obesity, is fifty per cent, eight times the national average and a figure unmatched in medical history. It is not unheard of in Sacaton for adults to weigh five hundred pounds, for teen-agers to be suffering from diabetes, or for relatively young men and women to be already disabled by the disease--to be blind, to have lost a limb, to be confined to a wheelchair, or to be dependent on kidney dialysis.
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• How to Make Tiramisu - WikiHow
  1. Place the mascarpone cheese in a bowl. 2. Enlarge Whisk in the sugar, vanilla and kahlua., being sure to always stir in the same direction 3. Enlarge Whisk in a cup of whipped cream and 4 tbsps of flaked chocolate. 4. Enlarge Place the coffee in a mug and mix with hot water. Take 4 short glasses and break sponge fingers in to the bottom and brush with coffee. 5. Enlarge Place some of the tiramasu mixture on top. 6. Enlarge Add another layer of sponge fingers and another layer of tiramasu mixture. 7. Enlarge Top with whipped cream and grated chocolate. Tips * Try adding a splash of rum to the coffee before spreading it on the sponge fingers.
  Tiramisu is an Italian dessert typically made from Lady Fingers, espresso coffee, mascarpone cheese, eggs, cream, sugar, marsala wine, cocoa and rum. The name "tiramisù" means "pick-me-up" (metaphorically, "cheer me up"), referring to the two caffeine-co
  balls biscuit boil cake cheese chocolate cream eat eggs home kahlua made make nests own rum tiramisu traditional whipped your
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• Ugnsbakade rotfrukter med skinka och fetasås
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  Note: vegetarian
• Recettes: Encyclopédie de recettes de cuisine faciles, simples et de bon goût ! :-)
  Blanquette de Veau: Mots-clés : Viandes, Assez facile, Assez long, Moyennement cher
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