  Choosing the freshest ingredients, mixing the most harmonious flavours and creating exclusive dishes are the secrets of good food -- the essence of tourism photo: Mohamed Wassim        From top: a cooking class at Four Seasons At Nile Plaza; ladies watching chef Giancarlo of the Four Seasons At First Residence while preparing a creative Thanksgiving dinner; German chef Ingo Maass and Egyptian chef Amgad Zaki at the launching of Lufthansa's cooking book, The New Arabian Cuisine; ladies trying to master the art of sushi at a cooking class; Egyptian participants in the Black Box culinary challenge; an assortment of different kinds of pasta: chocolate sphagetti, beetroot and squid ink pasta 
parent page (7 - 13 December 2006, issue #823) |