The World Of Food
The Bow Tie Duck journal
The World Of Food
A focused edit of the world of food stories, selected to be useful at the table and while choosing from the larder.
The World Of Food
How to Choose Pasta: Shapes, Sauces & Dried vs Filled
Choose pasta by shape, ingredients and sauce: compare dried, egg and filled pasta, with real product examples and practical ideas for your next meal.Read the storyNotes, guides and good taste
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10 published stories
The World Of Food
How to Choose Steak: Cut, Origin, Grade & Portion
Choose steak by cut, origin, grade and portion. Compare ribeye, tenderloin, USDA Prime, Hanwoo and Japanese Wagyu with examples from the actual selection.
The World Of Food
Choosing Foie Gras: Cooking, Mi-Cuit or Bloc?
Choose foie gras for cooking or serving. Understand raw, mi-cuit and bloc, compare duck and goose formats, and plan portions using actual product sizes.
The World Of Food
Table Butter vs Baking Butter: How to Choose
Compare table butter, unsalted recipe butter and specialist pastry formats. Learn how salt, flavour and pack size affect the choice for bread and baking.
The World Of Food
How to Choose Wine for Dinner, Gifts & Your Budget
Choose wine by taste, food, occasion and budget. Compare body, sweetness and bottle details, with practical examples from the Bow Tie Duck wine selection.
The World Of Food
Caviar: A History and a Definition
Explore caviar's history, sturgeon types and serving traditions. Learn how to compare flavours, tin sizes and current prices before choosing your first tin.
The World Of Food
Is France running out of Butter?
A tale of oligopolistic economy and european laws
The World Of Food
Oysters 101: Getting to Know an International Delicacy
A Starter's Guide to the History and Cultivation of Oysters over the years
The World Of Food