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Milanese architect/designer Fabio Novembre has sent us images of his latest project – a flagship store for American shoe brand Stuart Weitzman at 27 Via dei Condotti in Rome. With Corian ribbo
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Het 4e Gymnasium by HVDN architecten

Dutch practice HVDN architecten have completed this wood and aluminium-clad building to temporarily house a school in Amsterdam, the Netherlands. Called Het 4e Gymnasium, the modular
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Snake&Molting legwear by Camille Cortet

Amsterdam designer Camille Cortet created these snake-like leggings by cutting triangular apertures into the fabric. Called Snake&Molting, the pattern changes as the wearer moves and the holes
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We’ve written a lot about paper projects recently so this month’s top ten is all about the most popular paper products from Dezeen’s archive.  1: in first place are these dres
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Ribbon House by G2 Estudio

(2011-01-27 18:10)
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Ribbon House by G2estudio

This mountainside house by G2 Estudio in Argentine Patagonia is wrapped in a stone and wood facade. Called Ribbon House, the single-family home is criss-crossed internally by diagonal columns
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Ricotta

(2011-01-24 17:39)
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    1. 使用制作奶酪时排出的乳清来制作里科塔奶酪,乳清越新鲜约好。 2. 将乳清加热到71℃(160°F),不搅拌;此时可以添加5-12%的新鲜牛奶,以增加里科塔奶酪的浓味(richness)和产率(yield)。 3. 继续加热到77℃(170°F),每加仑乳清和牛奶混合物添加半茶匙食盐,并迅速搅拌均匀。(1美制加仑约为3.79L,1茶匙约为5m
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mousse

(2011-01-23 15:53)
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   原料:8寸香橙戚风蛋糕片2片,其中1片裁成约6寸大;苦甜巧克力A300g;牛奶100g;动物性鲜奶油A300g;砂糖A60g;吉利丁片2片入冰水中软化;苦甜巧克力B130g;动物性鲜奶油B100g;牛奶B60g;砂糖B60g     慕斯馅做法:1、将苦甜巧克力A放入热好的牛奶中融化,加入软化的吉利丁片搅拌均匀;  &n
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custard tart

(2011-01-23 15:47)
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木瓜蛋塔材料(约24个)——    塔底材料:低筋粉220克,高筋粉30克,黄油40克,细砂糖5克,盐1.5克,水125克,黄油180克(或者马琪琳,裹入用)。 塔水材料:淡奶油220克、牛奶160克、细砂糖80克、蛋黄4个、低筋面粉15克、炼乳15克、木瓜适量削皮切丁。    制作过程——  塔底制作:1、把塔皮材料除了180克黄油以外,全部
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