07/22/2012 04:02:18 AM
Chocolate in bar form, from it's humble production years at the turn of the century, has gone hand-in-hand with military rations throughout history. From the America's first World WarW , when soldiers were given chocolate bars in abundance, as a cheap source of energy and nourishment. The unfortunate thing about chocolate is on it's own is most definitely guaranteed to meld into a puddle of chocolaty goo in the palm of your hand, or if carried close to your body too long.
During the Spa [..]
07/18/2012 11:10:01 AM
These days the
07/07/2012 11:22:06 AM
Today I asked for inspiration, and it landed by way of a reader question: I want to do pastry professionally - Any Suggestions?
It is not a stupid question. If more people asked valid questions I believe the world would run so much smoother.
I suggest that you do some research. This is not a personal attack, I have just seen allot of people complain about this work and it is really too bad - because some of us are in it for more than money, to express our creativity.
If you are interest [..]
06/14/2012 19:01:21 PM
Today, let's take a look at some of the different flavors of basic lighting:
11/28/2011 16:50:02 PM
Hello all, my name is Lee and I am honored to guest-post tips on food photography for Renaissance Culinaire. We are going to try to make this a monthly feature, so send us feedback with questions or suggestions on what we should photograph next!Avo-Tuna Cerviche ©2011 Spinwave PhotoToday's post focuses on the attention-sucking feature I like to call "black holes". While shadows are important to creating the illusion of depth, black spots with little-to-no detail will quickly suck a viewer's eye [..]
03/17/2011 09:48:13 AM
Imagine yourself on a crisp winter day - the sun streams through the half sleeping trees bathing everything above earth in a golden, unearthly webbing of light. The air is alive with a slight chill, but the sun warms where it's beams have haphazardly
02/21/2011 20:16:58 PM
The daily grind. Whether you are a high powered executive or working a minimum wage job, or stay at home parent - everyone has their stressors. Factoring in lack of sleep, deadlines and financial woes can make for one un-happy, sleep deprived camper.
12/21/2010 13:38:08 PM
Do you, or someone you know, suffer from CPD (Culinary Performance Dysfunction)? What is CPD? It is the aversion to cooking, in a kitchen, anything besides microwave burritos or jarred spaghetti.
Photo Courtesy of gregpphoto ©
12/08/2010 17:40:37 PM
The United States to outside eyes is one of the most extravagant, wasteful , "media-hore"- loving cultures in the world. But in reality what the media hugely magnifies and the general public readily eats up (mainly in a desperate need to placate
10/24/2010 16:36:15 PM
What is Baking mean to You? Here is a poem I just jotted down in an effort to get back to food blogging again. I want to hear from my readers --- is baking a smell, a sight or sound? A memory?
It is patienceIt is understanding the
03/26/2010 20:01:43 PM
I have had an overwhelming response to my previous "You Be The Judge -Who Wins Best entertaining Tip", the current comment count is 155, but I have about 212 comments that await moderation.
I would like to thank everyone who voted, or who noted their
03/22/2010 23:04:44 PM
On the first week of December 2009, I had written a review on Nancy's Appetizers and challenged readers to add their best entertaining tips in the comments. If they posted correctly, I promised I would publish their tips including a link t
01/27/2010 13:02:53 PM
The most successful host & hostesses have an arsenal of tricks they have tucked away in their little entertaining hats. Cabinets and pantries stand at attention year-round, stocked with dinnerware, decorations and edibles. These entertaining geni
01/27/2010 13:02:53 PM
I did these blackberry curd & fresh fruit napoleons a while back for restaurant baking. I wished I would've had time to get better pictures. This recipe is more suited for summer, but when winter rolls around, and the holidays have past - it
01/27/2010 13:02:16 PM
The market for alternative sweeteners has started blossoming into quite the selection - no longer are consumers tied down to shopping at obscure health food stores or sending away bulk orders to specialty shops to find alternative ingredients, now s
01/27/2010 12:58:57 PM
Here in the Pacific Northwest we are lucky to have such lovely forests, as I mentioned in an early post, I found a mushroom hunter from Eugene, OR - who was interested in guest posting here on Renaissance Culinaire. Please note the orange icons with
01/27/2010 12:52:47 PM
A growing trend for established trusted brands seems to be going green or at least trying to add some Eco-friendliness to their image. As more and more consumers become aware of ingredients and chemicals used to manufacture many of the prod