Welcome to Wittenberg!
Started by Breneir Tzaracomprada, February 13, 2023, 08:29:31 PM
Talossan since: 27 September 2007
Quote from: Breneir Tzaracomprada on October 17, 2022, 06:40:01 PMVolume 2 of the Talossan Book of Cuisine is now available! The theme of the second edition of TBoC is described well by this James Beard quote: Quote"Food is our common ground, a universal experience."May the deliciousness of these recipes as representations of Talossan tastes be another chord of rich connection in the fabric of Talossan culture.I want to thank the following contributors: @Iason Taiwos @Lüc Tric'hard Lenxheir @xpb @Baron Alexandreu Davinescu @Caleb Frenibuerg The recipe book can be accessed here: https://drive.google.com/file/d/1-n_i0cAfhWLUIPx1mYHqbqapxCuAL-VV/view?usp=sharingCommentary and/or pictures should you try one of the recipes is welcome in this thread or on the Wittenberg FB post.Breneir TzaracompradaTBoC Editor
Quote"Food is our common ground, a universal experience."
Quote from: Breneir Tzaracomprada on April 08, 2023, 09:12:14 PMFolks, we now have six recipes for the third volume including one submission from ChatGPT.For those who like to make wonders in the kitchen please send a favorite recipe my way by PM or firstname.lastname@example.org
Talossan since: 12 Juliă 2022.
Quote from: Bråneu Excelsio on May 22, 2023, 03:03:01 PMThis is the first time that the idea of sharing a coffee based recipe crosses my mind.
Quote from: Breneir Tzaracomprada on May 22, 2023, 03:03:59 PMQuote from: Bråneu Excelsio on May 22, 2023, 03:03:01 PMThis is the first time that the idea of sharing a coffee based recipe crosses my mind.Oh please send as many as you would like! It would be a pleasure to share a Cafe Pressente original.