+ Follow CREPE Tag
CREPE
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 549039
[Title] => Hearty treats by Chocolatier Benoit Nicolay
[Summary] => Most chocolate found on the market today is made with vegetable oils or hydrogenated fats to stabilize the chocolate, preventing it from melting in our sultry tropical weather.
[DatePublished] => 2010-02-14 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Sunday Lifestyle
[SectionUrl] => sunday-life
[URL] =>
)
[1] => Array
(
[ArticleID] => 62315
[Title] => My best crepe secret
[Summary] => Crepe, the versatile dish invented by the French in the Brittany region located in Northern France, is now a crowd favorite. It is eaten as a meal in itself, commonly known as savory galletes, or as a dessert,.....
[DatePublished] => 2008-05-15 00:00:00
[ColumnID] => 134058
[Focus] => 0
[AuthorID] => 1307601
[AuthorName] => Ernest Reynoso Gala
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[2] => Array
(
[ArticleID] => 243914
[Title] => Care for crepes?
[Summary] => For a nation brought up on thick pancakes (some refer to them as hotcakes), drowning in butter and maple syrup, crepes seem to be viewed with much suspicion. Blame it on its name (we’ve actually overheard someone mistake it for that perennial art material crepe paper) or its French origin, which seems to intimidate a lot of Filipinos. If the number of creperies around the metropolis is any indication, crepes haven’t really penetrated the pancake-infused taste buds of the average Pinoy diner.
[DatePublished] => 2004-03-25 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1479731
[AuthorName] => Lynette Lee Corporal
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
abtest
February 14, 2010 - 12:00am
