http://www.japancentre.com/recipes/249

You can also use Chinese spring roll skin but not Vietnamese spring roll skin, which is made from rice.

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Nov 2011

http://www.vancouversun.com/life/food/Rice+versatile+Asian+staple/5676824/story.html

Good article.

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Nov 2011

http://www.guardian.co.uk/lifeandstyle/video/2011/oct/24/japanese-miso-soup-video

Excellent video. Alo explains about different type of miso.

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Oct 2011

http://www.guardian.co.uk/lifeandstyle/2011/aug/12/an-a-to-z-of-offal?intcmp=239

I love offal – tripe, brawn, black pudding, liver, kidneys,  sweetbread etc.

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October 2011

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/sep/14/how-to-make-cider

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Sept 2011

http://www.nytimes.com/2011/08/17/dining/creamy-stovetop-corn-with-poblano-chiles-recipe.html?ref=dining

Interesting recipe.
E

http://www.guardian.co.uk/lifeandstyle/2011/aug/12/an-a-to-z-of-offal

Pretty good piece of information.

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August 2011

http://www.vancouversun.com/life/food/Pineapple+Edible+sunshine/5127808/story.html

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July 2011

http://www.guardian.co.uk/lifeandstyle/2011/jun/29/snails-are-not-fast-food

Buy them prepared. Its not worth the effort unless you are doing it large scale.

By the way, add snails and shitake mushrooms (both chopped up) to your liver terrine – works especially well with course texture game pate or chopped liver. For extra richness, fry the chopped mushroom and snail in a small amount of butter, flambee with calvados or pernod then fold a little double cream into the mixture before adding it to your “liver” recipe. Sorry, but if you add this mixture to chopped liver, it is no longer kosher.

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June 2011

http://www.vancouversun.com/life/summer-guide2011/Video+cocktail+season/4988123/story.html

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June 2011