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Broj 33 Prosinac 2012.
Za vas smo pripremili veliki razgovor preveden i na engleski jezik s Renéom Redzepijem (i ove godine proglašen najboljim chefom na svijetu!), vlasnikom i chefom restorana Noma (1. na svjetskoj San Pellegrinovoj rang-listi treću godinu zaredom). Za uspjeh Nome presudno je bilo to što je René među prvima otkrio rijetke i zapostavljene tradicionalne namirnice nordijskog kraja i što ih je podvrgnuo najsuvremenijim kulinarskim tehnikama, čime je, posve nenamjerno, ustoličio danas vladajući pokret prirodne kuhinje. René je dokazao da je kreativna kuhinja moguća i na mjestu gdje je, zbog oštre klime i premalo namirnica, teško zamisliti maštovito kuhanje.
Od 7. do 10. listopada održalo se 14. izdanje kongresa San Sebastián Gastronomika, a glavna tema toga skupa bila je – Francuska, koja je bila izvorište svega što se događa na današnjoj gastrosceni – od tekovina nove baskijske kuhinje i avangardnoga španjolskog kulinarskog pokreta, pa do trenda prirodnjaka. Za vas razgovarali smo s četiri francuska kuhara (Alain Senderens, Jacques Maximin, Michel Troisgros i Pascal Barbot).
U rubrici Dossier naučite pripremati razne delicije s ljutim narančama: od džema, preko torti do božićne pečenke. Dubrovačka gorka ili kako je Dubrovčani zovu ljuta naranča odigrala je važnu ulogu u povijesti grada i cijeloga dubrovačkog kraja. Po općim svojstvima i izgledu stabla vrlo je slična slatkoj naranči, a od nje se razlikuje karakterističnim mirisom smrvljena lišća i presjekom ploda, većom šupljinom srčike ploda i kiselošću pulpe.
Čitajte o tradicionalnom načinu pripreme iškog lopiža i izradi keramike. Meni je neprihvatljiva pomisao da jedna takva divna vještina, pravo bogatstvo naše baštine, jednostavno nestane. A nestaje nam pred očima, kaže Predrag Petrović Pepi, posljednji iški lopižar. Možda još ima nade s prvom iškom lopižarkom...
Za božićni stol pobrinula se Marina Sanguinetti, koja nam sprema jela od bakalara. Pročitajte i druge teme poput portreta vinarije Boškinac, vinske sorte pinot bijeli, crème brûlée by Tea Mamut, požeškog Muzeja u loncu, torte Esterhazy, slovenske vinarije Graben, stevije, žitarica za doručak, ajvara, čvaraka, Proustove madlenice, kakvu kajganu jede James Bond...