Background: Born in Long Reach, New Brunswick, Canada; lives in Paris.
Born in Long Reach, New Brunswick, Canada; lives in Paris.
Western civilization, linguistics, psychology and cross-cultural studies are among the subjects Calder studied at Canadian and English universities. She graduated from the Dubrulle Culinary Institute in Vancouver and La Varenne cooking school in Paris.
"After cooking school, I went to Napa Valley for five or six months to work for a master of wine named Tim Hanni. I helped him develop a food- and-wine pairing course for college-level students. Then I went to Burgundy to work on various projects for Anne Willan of La Varenne."
How She Came To Love Food:
"My parents are Canadian, but we ate Anglo-Irish-Scottish food: oatmeal, buckwheat pancakes, pickles. We were a baking family in the English tradition rather than a cooking family in the French way. Homemade bread and cakes and cookies and jams and all that. Everything was very organic and wholesome and back-to-the-land. I mean, my mother made butter, for God's sake. On the cooking side we were very meat and vegetables. Mind you, the meat was probably some neighbor's chicken and the veggies were from our own gardens. It was basic English cooking. It wasn't extraordinary, but the ingredients were really good. I knew what a carrot ripped out of the ground tasted like."
How She Came To Love Cooking:
"I started off my career as a journalist, but then I found myself in a public relations job, sitting in front of a computer going raving mad. I think I finally went into cooking because I was so desperate for reality. All the time I was in that cubicle I'd be listing the things I wanted to do before I died, and one was to become a really good cook. So I quit my job and went to cooking school. It's been five years since I first made that list."
How To Make Simple Food Look Luxurious:
"You can cook something really basic and make it look like a million bucks. To feed some friends recently, I made a chickpea soup with maybe two and a half ingredients. I served it in beautiful bowls with an elegant swirl of olive oil on top, and everyone kept asking, 'What is this?' They thought they were getting some three-star thing. I bet that whole pot of soup cost me 30 cents to make."
"Make food as nice for yourself as you would for guests."
Essential French Ingredients:
"Crème fraîche is at the top of the list. Also butter, olive oil, eggs, capers and bacon. I always have nuts—walnuts, pine nuts, almonds—because they are so versatile: You can put them in salads, you can use them in cakes. I also always have honey on hand."
"My top tool is my hands. I put them in everything. And I do everything in a large 10-inch sauté pan. I think you really need only three knives in life: a chef's knife, a paring knife and a bread knife. Another interesting tool I have is a pastry scraper. I've got this great stainless steel one about the size of an index card that I use for lifting stuff and moving things around. The only electric tool I have, without exaggeration, is an immersion blender. I do almost everything by hand. I whisk egg whites by hand, I whip cream by hand."
Why She Loves French Food:
"It's more playful and less rule-ridden than people imagine."
Favorite Place To Eat:
"I'm not really very interested in restaurants. People always ask me where I like to eat in Paris, and I always say, 'My place.'"
For more information, visit Laura Caulder's website here... Read more.
Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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» 6h ago