More ideas from Karol
Ronny Emborg, Nordic star chef from Copenhagen and author of The Wizards Cookbook, creates a dish inspired by the birch tree.

Chef's Cook Book for Michelin Star Chef Ronny Emborg. Won the "Gourmand Best Chef's Cookbook International @ Graphic Design by Bonnelycke mdd

Japanese Natural Stones  - Keiryu Kiridashi Utility Knife Double Beveled, <span class="ProductDetailsPriceIncTax">DKK1,187.50 (inc VAT)</span> <span class="ProductDetailsPriceExTax">DKK950.00 (exc VAT)</span> (http://www.japanesenaturalstones.com/keiryu-kiridashi-utility-knife-double-beveled/)

Japanese Natural Stones - Keiryu Kiridashi Utility Knife Double Beveled, <span class="ProductDetailsPriceIncTax">DKK1,187.50 (inc VAT)</span> <span class="ProductDetailsPriceExTax">DKK950.00 (exc VAT)</span> (http://www.japanesenaturalstones.com/keiryu-kiridashi-utility-knife-double-beveled/)

fileknife2.jpg Photo:  This Photo was uploaded by mikew_2010. Find other fileknife2.jpg pictures and photos or upload your own with Photobucket free imag...

A quiet cabin in the woods, fresh brewed coffee and an old felling axe. I make things out of wood, leather and metal and enjoy restoring old tools.

Lamb rump with wild garlic, anchovy and pea purée - Alan Murchison

Lamb rump is an underrated yet supremely tasty cut. In this lamb rump recipe, Alan Murchison teases out all of its qualities - serving with a pea purée, anchovies and wild garlic.

saddle of lamb - The ChefsTalk Project

saddle of lamb - The ChefsTalk Project

Sous Vide Cooking Reference Guide  Cooking Times and Temperatures  Please refer to this helpful chart of recommended sous vide cooking temperatures and times for perfectly cooked meat, poultry, vegetables, fish, seafood and more.

SOUS VIDE Sous Vide Cooking Reference Guide Cooking Times and Temperatures Please refer to this helpful chart of recommended sous vide cooking temperatures and times for perfectly cooked meat, poultry, vegetables, fish, seafood and more.

Alex Atala: D.O.M by Alex Atala

D.M: Rediscovering Brazilian Ingredients by Alex Atala-- focus on ants used in Brazilian cuisine, with 2 daring recipes!