I have not really done this before but today I want to share a new blog find with you.
Cuisiner en ligne : le blog cuisine
Before you visit, be advised that you will need a computer that plays sound and a browser that plays well with others, namely, video-podcast web sites.
I do not speak French but I have a grounding in Spanish which gives me the ability to somewhat read it, though I am mostly captivated by the video-casts they have featured on the blog.
There are a couple videos on the main page about some molecular gastronomy techniques.
After watching those, you should then go deeper by clicking the “Podcasts Videos” link at the top of the sidebar on the left.
It looks like this:
(Click here to go straight to that page)
Drum roll please because what you have here is an astounding number of video podcasts (in French) that fall into several categories:
Each category has many entries, many videos, which will give you exposure to French chefs, basic techniques, the world of the sommelier, and illustrated recipes.
Even though I do not understand everything they are saying, there is a whole lot of context and a complete and utter lack of Bobby Flay.
I don’t mind saying, its the latter point that is one of the huge selling points for me.
I am still exploring this site and am disturbing the family with the sounds of French streaming into the room, talking about chocolate and cream and all manner of naughty things.
The food world is an amazing place.
Its even better when you go global.
Technorati Tags: blog, Cuisiner en ligne : le blog cuisine, video, podcast, French, molecular, gastronomy, sommelier, recipe, Bobby Flay, food world, global
” by David Joachim and Andrew Schloss right now and I have to say I am LOVING this book. Will post review soon!
2 comments for this entry ↓
1 stephane // Apr 15, 2007 at 5:45 pm
Thank you for your link, the site is at present in Francais and I espere to translate him(it) complétement for the end of 2007.
Whom am I?
Old project manager in a webagency, I joined now 3 years ago the establishment steered by my father and my brother.
Not wishing for all that to abandon Web, I decided to reconcile my two activities by throwing a site of cooking based on the video podcast.
Why this site?
Fascinated by gastronomy, I fast noticed that by realizing receipts extracted from magazines or cookbooks, I missed systematically a gesture or a technique which were not explained or I did not master.
After the active day before on the subject, I noticed that the video was not used on Internet yet to explain gestures and techniques of the leaders.
For what profit could I expect from such a support? An accompaniment stage by stage in the realization of a recipe or a technical gesture.
All the receipts filmed by cuisinerenligne put scéne a leader who realizes and explains you one of their creations.
Bests regards
Stéphane
2 Nika // Apr 15, 2007 at 6:50 pm
Stéphane,
Thanks so much for stopping by with a comment! I am so glad you decided to do what you do, its great and must be a lot of fun.
Let us know when you have translated it into English, that would be awesome (and I know a lot of work)
Nika
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