Cooking2000 - March 2001



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Tuesday, March 27, 2001
Sole fillets with Cointreau
Cointreau's rich aromas and flavours, its exceptional versatility and alcoholic strength make it a unique ingredient in the world of gastronomy...
You will enjoy this recipe.


Friday, March 23, 2001
Graphical stuff...
All recipes now use graphic displays for Serving, Preparation (time) and Cooking (time).
ServingServing
Preparation (time)Preparation (time)
Cooking (time)Cooking (time)

We hope you will appreciate this new layout.
Tuesday, March 20, 2001
Chesnut soufflé
This recipe can be found in the Vegetables page, it might be located in the Starters page.

Spring is starting today. We will offer Spring recipes to you in the weeks to come.


Sunday, March 18, 2001
Sorry for the slow updates...
We'll update Cooking2000 with new recipes. Thanks for being patient...


Thursday, March 15, 2001
We are back today...
Cooking2000 will be updated with new recipes in a few days.
Thanks to Ann (no, we will not give her e-mail address), we have corrected the following recipes:


Tuesday, March 6, 2001
Cooking2000 will not updated...
before the 14th of March. We would like to apologize for this lack of updates.

Of course, you can enjoy all the existing recipes.


Friday, March 2, 2001
February's archive are...
in the archive page. You might want to take a look to the archives from previous months: January and December.
From this new homepage, news from previous days are now in March's archive.

Two new desserts are here:
Thursday, March 1st, 2001
Welcome to the new Cooking2000's...
... homepage, your website with traditional French cooking recipes, wines and advices.

This new homepage should allow you to easily find the recipes you are looking for. The loading time of this page should be better.

On the left side of the screen, you have all the categories of recipes you want: from Starters to Desserts, including the Sauces recipes.

On the right side of the screen, you have many links: How to contact us, All the exibitions linked with food and gastronomy.

February's archives are in the Archives page.


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