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Leo Madsen
Master the art of adding unexpected flavor and take your desserts to the next level
Pfeiffer shares recipes for iconic favorites
The All You Can Eat issue
Combined with complementary spotlights on the best producers and artisans working in Ireland and Northern Ireland today
The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Rebecca L. Spang) Daal Leo MadsenWhy are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi medicinal bouillon not unlike the bone broths of today. This is a book about the French revolution in tasteabout how Parisians invented the modern culture of food, changing
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