Luis Fernández-Galiano   Many may have discovered the figure of Antonin Carême (1783-1833), “le chef des rois, le roi des chefs,” through the Apple TV+ series. But this chef whose specialty was making pastries inspired by architectures he found in tomes of the royal library

Luis Fernández-Galiano   The first answer to our rhetorical question is indeed that food has always been big. From the struggle for life as a struggle for food to contemporary food crazes, nourishment has always been a big issue for our bodies and our minds. But only of late

François Chaslin   Paris  2025  
Éditions B2   - 134 Pages 

André Tavares Diego Inglez de Souza   Equações de Aquitectura