A World of Coffee - The Americas

http://www.brulerie.com/index.php?option=com_oscommerce&osMod=index&catID=11&Itemid=100

Mar 08, 2011

By Karine Aubé

The American Continent is composed of two vast territories, North and South America, joined in their midst by Central America, in which can be included

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A World of Coffee - Part 2

http://www.brulerie.com/index.php?option=com_content&task=view&id=16&Itemid=48

The Secrets to a perfect cup of coffee - Jan 27, 2011

By Karine Aubé

When trying to brew the perfect cup of coffee, success is dependent on several important criteria: The quality of the beans There are two major

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A World of Coffee - Part 1

http://http://www.brulerie.com/index.php?option=com_content&task=view&id=13&Itemid=26&lang=en

From The Coffees of the World by Brûlerie St-Denis - Jan 21, 2011

By Karine Aubé

As with wines, there are certain characteristics that differentiate coffees from the various regions of the world: body, acidity and flavor. Body: the feeling of

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Asparagus Part 2

Jun 01, 2010

By Eva M. Buch

Here in the States asparagus can be purchased throughout the year , it is usually imported, or grown in greenhouses. But the real thing is

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Asparagus- Green vs White Part 1

May 31, 2010

By Eva M. Buch

Every time I am in Europe in the beginning of May I feast on white asparagus. Asparagus in US is grown in the least labor-intensive

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What You Should Know About Port

May 01, 2010

By Rama Kuchipudi

Port is a magnificent wine made from a possible 48 grapes in the Douro region of Portugal. Usually consumed as a digestif, it's fortified, sweet,

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Introduction to German Riesling

Mar 23, 2010

By Rama Kuchipudi

Rieslings are some of the greatest wines to pair with food, but the classification can be a little complex. Here's how to ease it up

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Wine Bar Essentials

Jan 19, 2010

By Rama Kuchipudi

I think if you're hosting a party or having a date over for drinks, it's incredibly important to have an adequately stocked wine bar. For

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What you need in the Kitchen (the basics)

Dec 28, 2009

By Karine Aubé

Here is a list that each cook (or wanna be cook) needs in the kitchen (kitchen essentials). Please note that this list is a general

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The difference between Magret and Breast…

Dec 21, 2009

By Karine Aubé

“Magret” refers to the breasts of ducks/geese that have been fed and raised to produce foie gras. The breast will be pale, less dense and

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