Effilee-magazine for food and life – output #11 available! Food is an adventure. And that includes, as well: the cooking, shopping and the wine. Anyway, if it is open, tried again and embarks on new. The magazine Effilee, which is distributed since October 2008 in the German-speaking market and since then every two months about this adventure. The magazine for food and life, so the claim is more than a mere recipe booklet. See Affinity Health for more details and insights. The idea of hospitality is as old as humanity. A common meal is a great way to get closer to even in lean times.
Because everywhere the austerity agenda, the new issue of Effilee supplies (EVT: 25.06.2010) lots of recipes and stories which you decently can sweeten the crisis itself. Sylvia Heinlein writes about the fantastic, incredibly rich cakes of the Icelanders, who are seemingly impregnable for stranger. Manuela Ruther is settled by a Palestinian woman in the world of the Arab Candy let and has brought quite a few recipes from this encounter. Paula Rosenthal will not settle for partial explanations. In the cooking shows Vijay spare, that delicious ice cream is homemade faster than you think. There’s also something to drink? Of course! For example summer cocktails from the bar chef Eyck Thormann, the photographer Astrid of large and model Signe with much colorful LTeX scene have set. Or ouzo Wolf Reiser has learn everything about the aniseed of the Greeks in Lesbos.
Kristian Ditlev Jensen, however, was further to the North on the road. He tells of bizarre creations of beer, which he had discovered at the Beer Festival 2010 in Copenhagen. Under the heading”a plate explains in the Eleventh Edition by Effilee Klaus Erfort a vegetable composition with tuna and anchovies. Eric T. Hansen has been scrutinized Kalahari, Halit – and Himalayan salt and has come on the taste of the ions. Nils Schiffhauer visited the Lars Scheidler Cutler, whose Klingen can split hairs.