Haut couture: a tasting of Chateau Haut-Brion over 45 vintages shows its consistently stylish character

Article Abstract:

Chateau Haut-Brion held a three-day wine tasting in three Los Angeles restaurants in Nov 1996. Jean Delmas, current wine maker at the estate, discloses that, despite big differences, the wines are harmonious with their size and have consistent characteristics.

California, Wine tasting, Pessac, France

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Tasting the glories of Catalan cooking

Article Abstract:

Recipes are given for pork-and scallop stuffed apples, baked sea bass with potatoes, chicken and prawn stew, and mint and cream cheese tart. Wines are recommended for each course, and a discussion of the Catalan style of Spanish cooking is included.

Pork, Desserts, Cookery (Shrimp), Shrimp (Food product), Cookery (Pork), Apples, Cookery (Chicken), Chicken (Meat), Cookery (Apples), Cookery (Shellfish), Shellfish (Food product), Cookery, Spanish, Spanish cooking

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Chefs' tips on cooking fish

Article Abstract:

Chefs' pay close attention to the basics of fish cookery. Top chefs' have given tips to check the cooking time and tenderness of different types of fish.

Commercial Fishing, Fishing, Edible Fish, Cookery (Seafood), Seafood, Fish as food, Cookery, Instructions

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