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    Cookware

    Sick of using the same old pots and pans? Like to get some new cooking utensils? With so many products to choose from it&rsquos important to think about what you really need. Kitchen equipment is a long-term investment. So it&rsquos better not to get carried away. Several criteria need to be taken into account: day-to-day use, eating habits and, above all, the type of cooking equipment.  For example, if you have...
     
    Latest news...

    | Red Dot Award: product design 2010 > designers and manufacturers have until 10th February to register for this international competition comprising 17 categories.
    | Dutch designer Tord Boontje gives his own interpretation of nature in his collection of curtains and furnishing fabrics designed for Kvadrat, a Danish textile manufacturer...
     
    Stockholm Furniture Fair 9-13 February 2010 is the world&rsquos biggest meeting place for Nordic design. Here you will find the...
    Lire la suite


    Cookware

    Sick of using the same old pots and pans? Like to get some new cooking utensils? With so many products to choose from it&rsquos important to think about what you really need. Kitchen equipment is a long-term investment. So it&rsquos better not to get carried away. Several criteria need to be taken into account: day-to-day use, eating habits and, above all, the type of cooking equipment. For example, if you have an induction hob, only cast iron, enamelled steel or special stainless steel ferromagnetic pans can be used. 

     You don&rsquot need to clutter up your cupboards with a complete range of pots and pans that you practically never use. It&rsquos better to buy them separately and focus on quality. Three different-sized saucepans are generally all you need. Whether stainless steel or tinned copper, the important thing is to choose a heavy base to ensure stability and good heat distribution. Three types of frying pans are useful: general purpose for meat and fish, shallow for pancakes and deep for stewing. Stainless steel frying pans with a non-stick coating account for 98% of the market. They are easy to clean and perfect for low-fat cooking.

    Roasting pans and cake pans are indispensable for bakingFlexible silicone bakeware is all the rage and is very popular with the world&rsquos best pastry cooks because of its many advantages: cakes no longer stick to the bottom and there is an infinite variety of shapes and sizes to make perfect muffins, brownies and cup cakes

    Once you have the basics, you can treat yourself to a pasta pan, a wok or a plancha griddle, for around-the-world cuisine. The wok, which has become popular in Europe in recent times, has been used in China for more than 2,000 years. Its hemi-spherical shape, designed to cook food quickly over a small source of heat, explains its popularity. With the increasing taste for Asian cooking, woks can be used to sauté and deep fry finely sliced meat, fish and vegetables.

    The plancha griddle, which comes to us from Spain, is a heavy metal plate heated with gas or electricity. Prestigious French chefs such as Paul Bocuse and Alain Ducasse swear by it, and more and more home cooks are following suit. Used to cook food directly without fat or oil, it can also be moved around easily. Unlike a barbecue, it doesn't take hours to get going and there is no risk of setting the food on fire. It&rsquos a practical, attractive alternative for outdoor dining.

    For breakfast, the electric kettle, toaster and coffee maker form an inseparable trio. These small electrical appliances, kept on the countertop, come in elegant designs. They blend in perfectly with the open, sophisticated kitchens of today. Whether stainless steel or pastel coloured, they can be retro, fifties or designer.
     
    And coffee makers don&rsquot just look good &ndash they are also high-tech. You can now make your own expresso. The latest invention is the  expresso pod or capsule machine. Its irreproachable marketing and Hollywood-type advertising have ensured its success. Marcel Wanders, one of our most hyped-up designers, has given it a new winter coat. His baroque design comes in red or black. So chic !

    And now that you've got all the equipment, how about rustling up a tasty treat?
      Lire la suite


    Latest news...

    | Red Dot Award: product design 2010 > designers and manufacturers have until 10th February to register for this international competition comprising 17 categories.
    | Dutch designer Tord Boontje gives his own interpretation of nature in his collection of curtains and furnishing fabrics designed for Kvadrat, a Danish textile manufacturer.
    | Idéo Bain, the international bathroom fair, will be held in Paris from 9th to 14th February 2010 and will be open to the general public from 12th to 14th February.
      Lire la suite


    Stockholm Furniture Fair 9-13 February 2010

    Stockholm Furniture Fair is a trade fair, which takes place at Stockholm International Fairs in Älvsjö. The fair is the world&rsquos biggest meeting place for Nordic design. Here you will find the most comprehensive range of furniture, offices, design, textiles and other interior design for both the home and the public environment. The fair is now considered to be one of the most interesting design fairs in the world. 650 exhibitors (750 in total together with Nothern Light Fair) display their products to 40 000 visitors.

    www.stockholmfurniturefair.se
    Silikomart

    Silikomart is an Italian company with roots in the international market, specialised in the production of silicone shapes and accessories for the preparation of sweet and savoury kitchen delights. All silikomart products are rigorously tested and the silicone with wich they are produced meets FDA and EC regulations. Our made in Italy bake moulds can meet both the most imperative needs and offer a high...

    Lire la suite ...
    Silikomart

    Silikomart is an Italian company with roots in the international market, specialised in the production of silicone shapes and accessories for the preparation of sweet and savoury kitchen delights. All silikomart products are rigorously tested and the silicone with wich they are produced meets FDA and EC regulations. Our made in Italy bake moulds can meet both the most imperative needs and offer a high degree of gratification, all without any great effort.

     
     
    Scandi-Vie

    Since 2001, Scandi-vie has been the exclusive representative of "Skeppshult" non-stick cast iron cooking utensils. Made in Sweden since 1906, Skeppshult is still the only foundry in Scandinavia. Its eco-friendly production and high-quality craftsmanship make it an exceptional, long-lasting product that totally respects the environment.

    Lire la suite ...
    Scandi-Vie


    Since 2001, Scandi-vie has been the exclusive representative of "Skeppshult" non-stick cast iron cooking utensils. Made in Sweden since 1906, Skeppshult is still the only foundry in Scandinavia. Its eco-friendly production and high-quality craftsmanship make it an exceptional, long-lasting product that totally respects the environment.

       

      www.scandi-vie.com

     

     
    Dehillerin

    Since 1820 E.Dehillerin is a family business, who keeps the tradition of the french kitchen culture. This company follows large choice of copper pots, carbon and stainless steel knives, pastry molds, storage boxes. Dehillerin distributes high quality kitchen and pastry ustensils for the catering professionnals, as well as hobby cookers. Dehillerin is looking to the future, we follow fiber glass and silicon sheets, and...

    Lire la suite ...
    Dehillerin

    Since 1820 E.Dehillerin is a family business, who keeps the tradition of the french kitchen culture. This company follows large choice of copper pots, carbon and stainless steel knives, pastry molds, storage boxes. Dehillerin distributes high quality kitchen and pastry ustensils for the catering professionnals, as well as hobby cookers. Dehillerin is looking to the future, we follow fiber glass and silicon sheets, and molds for pastry cook, and stainless steel for induction hob.

     
     
     
    Jasper Morrison
     
    Jasper Morrison (1959) is graduated in Design at Kingston Polytechnic Design School, London and The Royal College of Art for Postgraduate studies. In 1984 he studied at Berlins HdK.
    Jasper Morrison&rsquos opinion is that the design world has drifted away from normality, forgotten it's roots and the basic notion that we designers are supposed to take care of the man-made environment and try to improve it. Designers...

     
    Lire la suite ...
    Jasper Morrison
     
    Jasper Morrison (1959) is graduated in Design at Kingston Polytechnic Design School, London and The Royal College of Art for Postgraduate studies. In 1984 he studied at Berlins HdK.
    Jasper Morrison&rsquos opinion is that the design world has drifted away from normality, forgotten it's roots and the basic notion that we designers are supposed to take care of the man-made environment and try to improve it. Designers &ldquocan aim at achieving the Super Normal by being less concerned with visual aspects of an objects character, by attempting to anticipate the objects likely impact on the atmosphere and how it will be to live with&rdquo.
    In 1986 he set up an Office for Design in London, Jasper Morrison Ltd, now also based in Paris. Services offered by JM Ltd. are wide ranging, from tableware & kitchen products to furniture and lighting, sanitaryware, electronics and appliance design.
    His collaborations with: Alessi, Alias, Canon, Cappellini, Flos, FSB, Magis, Rosenthal, Rowenta, Sony Design Centre Europe, Vitra,  Samsung, Muji, Ideal Standard, Olivetti.
     
     
     
     
    Dictionary of Gastronomy

    "Dictionary of Gastronomy" by Jean Vitaux and Benoît France, PUF, 2008, 1024 p.

    This dictionary is not a cookery book: it is a book of gastronomic culture which explains the usage of the culinary terms, so allowing us to understand cookery books more easily, as well as the words and expressions used when speaking about gastronomy. The aim of this...
     

    Lire la suite ...
    Dictionary of Gastronomy

    "Dictionary of Gastronomy" by Jean Vitaux and Benoît France, PUF, 2008, 1024 p.

    This dictionary is not a cookery book: it is a book of gastronomic culture which explains the usage of the culinary terms, so allowing us to understand cookery books more easily, as well as the words and expressions used when speaking about gastronomy. The aim of this dictionary is to serve the gourmet, because gastronomy is quite different from simply eating, a daily necessity we all experience. A culinary technique associating knowledge and pleasure, gastronomy possesses a rich history which readers will discover in the entries of this dictionary.
    The ultimate aim is to provide all lovers of good food with a tool to help understand the nature of products, their mode of preparation, the history and the evolution of cuisine and gastronomy in a word &ndash intelligent eating that subscribes to the delights of the table. &lsquoAnimals gorge themselves, men eat, men of spirit know how to eat&rsquo (Brillat-Savarin).
     

     
    Jt Deco
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