“HaoKouFu - 好口福” is a term with no precise English translation, but which refers to people who are lucky to eat and drink very good things. This blog would like to share my HaoKouFu with friends and others. I wish everyone HaoKouFu!
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HaoKouFu 好口福
HaoKouFu 好口福 Bay Area Chefs Dodge New York Knives
www.nytimes.com
Critical comments made by chefs in New York may seem like insignificant sniping, but in the Bay Area they irritate an open wound.
www.ft.com
Asian tastes marry French cooking styles at this restaurant near Les Halles
HaoKouFu 好口福 Plenty of chefs in the U.S. and France have opened bistros, brasseries and other relatively affordable alternatives to their Michelin-starred eateries. France's master chefs now have taken the next step—designing and serving their own takes on fast food. Their interpretations are American-style lunches of salads and sa...ndwiches, often priced as meal deals and packaged to be eaten on the run.
online.wsj.com
Once they plotted revolutions, now they're typing blogs. Today's cafe society is a weak decaf.
online.wsj.com
The big, brawny, classically American varietal has suffered in recent years, but Dorothy J. Gaiter and John Brecher have found a couple worth recommending.
online.wsj.com
While other countries in the region -- Vietnam and Malaysia chief among them -- boast vibrant coffee cultures revolving around distinctive local brews, java purists head for Taiwan.
HaoKouFu 好口福 Checking out Taiwan's 'century restaurants'
online.wsj.com
Chinese cuisine has long had its century eggs, and in Taiwan the idea of the century restaurant has gained popularity, reflecting the coming centennial of Sun Yat-sen's Republic of China in 2012 and an interest in Taiwanese cuisine.
www.ft.com
Changes are afoot in the arcane world of elite gastronomy in Japan’s cultural capital
www.independent.co.uk
Alain Ducasse, the famous chef behind some of the world's top French restaurants, on Monday accused media of falsely peddling the perception that French cuisine has been left behind by other, newer offerings.
online.wsj.com
Without urgent action, scientists fear that eels, an integral part of European cuisine since the time of the Greeks, could disappear from the continent's waterways and dinner tables for good.
www.nytimes.com
François Simon, possibly the most feared and most read figure in France’s culinary world, recently made his debut as a chef.
www.nytimes.com
After the death of his father, the chef Thomas Keller, who built his professional life on a devotion to precision and control, has started to soften.
travel.nytimes.com
The Canadian branch of the Paris cooking school, its only outpost in North America, provides an opportunity to sample gourmet cooking techniques.
HaoKouFu 好口福 "Certainly, we disagree about wines from time to time, and that doesn't make either of us wrong. Among the many things we agree on, though, is that the best time to haul out a pretty decanter is when the person who gave it to you is coming over."
online.wsj.com
Over the years, we have often been asked whether wines should be decanted. Among the many things we agree on is that the best time to haul out a pretty decanter is when the person who gave it to you is coming over.
