Take it slow

Article Abstract:

An overview of sous vide style cooking is presented. This method was developed by Georges Pralus, a French chef, in the mid-1970s. The technique involves extended heating of fresh meats or vegetables that are packed raw in a plastic bag where they are vacuum sealed. This method is also being used in large-scale manufacturing plants in preparing large volumes of high-quality frozen meals. Guidelines that should be followed in sous vide cooking are also provided.

Methods, Cookery, French, French cooking

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Amaury Taittinger

Article Abstract:

French champagne heir Amaury Taittinger speaks about his hotels and allied interests and explains why he did not use his family's fortunes to start his hotel chain. The Frenchman who successfully operates hotels in different parts of Great Britain has started a casino with the help of one of the leading consultants in the industry but his main cause for worry is whether his wife will love him forever.

Interview, Hotel executives, Taittinger, Amaury

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Growing trend to take in adventure options

Article Abstract:

Many people who visit Thailand are now looking for something more than the traditional beach holiday, and are keen to try out adventurous pursuits. This encourages them to visit new parts of the country, a trend which is welcomed by the Tourism Authority of Thailand. The north has become a key centre for 'soft' adventure pursuits such as elephant trekking and jungle safaris.

Thailand, Outdoor recreation

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