Abstracts

Food/cooking/nutrition

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Provence's grand aioli

Article Abstract:

Le grand aioli is a three-day-long festival that takes place in the villages of Provence every summer. Aioli is a garlic and olive oil thick mayonnaise, which together with fish, eggs and vegetables provides a feast for all the villagers to partake in. A menu and recipes are included.

Vegetables, Fish (Food product), Mayonnaise, Fairs and festivals, Cookery (Vegetables), Eggs (Food), Cookery (Eggs), Cookery (Fish), Provence, France, Cookery (Mayonnaise), Cookery (Plums), Cookery (Shellfish), Plums, Shellfish (Food product)

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Low-fat: some like it hot-then cool

Article Abstract:

A menu and recipes for six people which are low in fat but full of flavor are presented. The recipes which include grilled flank-steak and passion fruit souffles are described.

Planning, Recipe, Recipes and menus, Meat, Low-fat diet, Low fat diet, Cookery (Meat), Cookery (Fruit), Fruits

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The art of the holiday meal

Article Abstract:

A menu and recipes for a celebratory seasonal meal are suggested. The recipes for salmon consomme, herbed rib roast and cranberry cognac trifle are shown.

Cookery (Beef), Beef, Thanksgiving cookery, Thanksgiving cooking, Christmas cookery, Christmas cooking

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