Show Navigation

Search Results

Refine Search
Match all words
Match any word
Prints
Personal Use
Royalty-Free
Rights-Managed
(leave unchecked to
search all images)
{ 72 images found }

Loading ()...

  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, some ducks hang on hooks waiting for the turn in the oven. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_H.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, some ducks hang on hooks waiting for the turn in the oven. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AJ.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, some ducks hang on hooks waiting for the turn in the oven. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AC.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AF.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_G.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, the only female duck chef in Beijing performs her work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AM.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, the only female duck chef in Beijing performs her work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AL.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, a chef performs his work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AG.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AD.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_F.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_E.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, a chef performs his work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AH.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, the only female duck chef in Beijing performs her work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AN.jpg
  • Behind the scenes in the kitchen where the ducks are roasted in wood burning ovens, a chef performs his work duties turning and removing cooked ducks. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AE.jpg
  • Romanian peasant Ioana Ungur holds freshly baked bread she has made in her outdoor bread oven, Botiza, Maramures, Romania
    48-12_1.jpg
  • Pies fresh from the oven in the kitchens at Cookes' Eel, Pie and mash shop in Hoxton, London, UKEel, pie and mash shops are a traditional but dying business. Changing tastes and the scarcity of the eel has meant that the number of shops selling this traditional working class food has declined to just a handful mostly in east London. The shops were originally owned by one or two families with the earliest recorded, Manze's on Tower Bridge Road being the oldest surviving dating from 1908. Generally eels are sold cold and jellied and the meat pie and mash potato covered in a green sauce called liquor.
    SFE_110628_264_1.jpg
  • Chapati breads in the tandoor oven at the Village Restaurant in Siri Fort, New Delhi
    SFE_110916_106_1.jpg
  • L M Rahman preparing and cooking fresh naan bread in the tandoor oven at Karim's Restaurant, Delhi, India<br />
Karim's is a Delhi landmark was started by Haji Karimuddin who decided to open a restuarant catering to people coming to Delhi for the Coronation Durbar in 1911
    SFE_110914_256_1.jpg
  • L M Rahman preparing and cooking fresh naan bread in the tandoor oven at Karim's Restaurant, Delhi, India<br />
Karim's is a Delhi landmark was started by Haji Karimuddin who decided to open a restuarant catering to people coming to Delhi for the Coronation Durbar in 1911
    SFE_110914_259_1.jpg
  • L M Rahman preparing and cooking fresh naan bread in the tandoor oven at Karim's Restaurant, Delhi, India<br />
Karim's is a Delhi landmark was started by Haji Karimuddin who decided to open a restuarant catering to people coming to Delhi for the Coronation Durbar in 1911
    SFE_110914_255_1.jpg
  • Fruit and vegetables and a home-built pizza oven and shower are seen at the Stop HS2 Wendover Active Resistance Camp on 17th July 2020 in Wendover, United Kingdom. Environmental activists from groups including Stop HS2 and HS2 Rebellion continue to protest against HS2, which is currently projected to cost £106bn and which will remain a net contributor to CO2 emissions during its projected 120-year lifespan, on environmental and economic grounds.
    MK-20200717-Stop HS2-Wendover-015.jpg
  • Fruit and vegetables and a home-built pizza oven are seen at the Stop HS2 Wendover Active Resistance Camp on 17th July 2020 in Wendover, United Kingdom. Environmental activists from groups including Stop HS2 and HS2 Rebellion continue to protest against HS2, which is currently projected to cost £106bn and which will remain a net contributor to CO2 emissions during its projected 120-year lifespan, on environmental and economic grounds.
    MK-20200717-Stop HS2-Wendover-013.jpg
  • Julio, has spent a lifetime working on a Cocoa plantation. Here with a pill of dried beans and inside the drying oven, Bahia, Brazil
    cp_bra_0078_1.jpg
  • Chef and artist Joao Carlos Silva pulls out a roasting dish from an oven at his Roca Sao Joao, Sao Tome, Sao Tome. The former plantation is now a hotel with a fine restaurant and art gallery. Sao Tome and Principe. Sao Tome and Principe, are two islands of volcanic origin lying off the coast of Africa. Settled by Portuguese convicts in the late 1400s and later a centre for slaving, their independence movement culminated in a peaceful transition to self government from Portugal in 1975.
    SFE_130420_462.jpg
  • A baker (Elaine Sayles) removes a tray of fat rascals (a local variety of scone) from the oven at Hovingham bakery, North Yorkshire, UK
    RA 26-2_1.jpg
  • Chef and artist Joao Carlos Silva pulls out a roasting dish from an oven at his Roca Sao Joao, Sao Tome, Sao Tome. The former plantation is now a hotel with a fine restaurant and art gallery. Sao Tome and Principe. Sao Tome and Principe, are two islands of volcanic origin lying off the coast of Africa. Settled by Portuguese convicts in the late 1400s and later a centre for slaving, their independence movement culminated in a peaceful transition to self government from Portugal in 1975.
    SFE_130420_464.jpg
  • Wood fired oven pizza kitchen at The Dog House Blues Tea Room on 09th April 2017 in Howth, County Dublin, Republic of Ireland. Howth is an Irish village on the Howth Peninsula, east of central Dublin. Dublin is the largest city and capital of the Republic of Ireland.
    SMP_6446.jpg
  • L M Rahman throws fresh naan bread from the tandoor to a a waiter at Karim's Restaurant, Delhi, India<br />
Karim's is a Delhi landmark was started by Haji Karimuddin who decided to open a restuarant catering to people coming to Delhi for the Coronation Durbar in 1911
    SFE_110914_249_1.jpg
  • Mohammed Jalil making kebabs at Karim's Restaurant, Delhi, India<br />
Karim's is a Delhi landmark was started by Haji Karimuddin who decided to open a restuarant catering to people coming to Delhi for the Coronation Durbar in 1911
    SFE_110914_238_1.jpg
  • Wood burning stove, in a cafe. Llanerchaeron, Wales, UK. A wood burning stove used for heating and cooking in the cafe. Wood is a carbon neutral source of energy, as the amount of carbon dioxide that is released into the atmosphere when wood is burned is the same amount as that which is absorbed by the growing tree. A stove can spread or direct a fires heat much more efficiently than an open fire place.
    12-wood_burning_stove-7240_1.jpg
  • Bakers at work in a bakery,  Chandannagar, India
    SFE_13039_172.jpg
  • Deepak works with 16-year-old Hansa who is deaf and blind. Deepak is trained by Sense International in Ahmadabad, India. Hansa is also supported by the Dhanki Community Project to lead a more independent life.
    09-senseii-0542.jpg
  • Chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_P.jpg
  • Chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_W.jpg
  • A waiter brings the cleansing fruit desert into the dining room. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_U.jpg
  • Young customers in the main dining room. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_Q.jpg
  • Female chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. She is the only duck chef in Beijing.  Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AR.jpg
  • Two chefs carve roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AP.jpg
  • Chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_A.jpg
  • Waiting staff and customers in the main dining room. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AA.jpg
  • Exterior of Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_V.jpg
  • Waiting staff and customers in the main dining room. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_Z.jpg
  • Customers in the main dining room. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_X.jpg
  • Exterior of Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_O.jpg
  • Young customers in the main dining room. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_R.jpg
  • Female chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. She is the only duck chef in Beijing.  Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_L.jpg
  • Waiting staff and customers in the main dining room. Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_C.jpg
  • Female chef carves a roast duck in the traditional manner in the main dining room, slicing the breast meat into thin slices, each with a small pieve of the savoured fat. She is the only duck chef in Beijing.  Quanjude roast duck restaurant in Wangfujing, Beijing. This is a Chinese restaurant known for its trademark Peking Roast Duck and is known for being the best roast duck restaurant in China. Quanjude was established in 1864 during the Qing Dynasty under the reign of the Tongzhi Emperor. Although Peking Duck can trace its history many centuries back, Quanjude's heritage of roast duck preparation - using open ovens and non-smoky hardwood fuel such as Chinese date, peach, or pear to add a subtle fruity flavor with a golden crisp to the skin, was originally reserved for the imperial families.
    20120531duck restaurant beijing_AQ.jpg
  • R M Saqir preparing and cooking fresh naan bread in the tandoor oven at Karim's Restaurant, Delhi, India
    SFE_111110_143_1.jpg
  • Pop-up catering workers carry a red oven cover alongside a yellow line covering hazardous electrical cabling at Leadenhall in the City of London, aka The Square Mile the capitals financial district, on 2nd September 2019, in London, England.
    city_people-10-04-09-2019.jpg
  • L M Rahman preparing and cooking fresh naan bread in the tandoor oven at Karim's Restaurant, Delhi, India
    SFE_111110_132_1.jpg
  • L M Rahman preparing and cooking fresh naan bread in the tandoor oven at Karim's Restaurant, Delhi, India
    SFE_111110_114_1.jpg
  • L M Rahman preparing and cooking fresh naan bread in the tandoor oven at Karim's Restaurant, Delhi, India
    SFE_111110_121_1.jpg
  • Pop-up catering workers carry a red oven cover alongside a yellow line covering hazardous electrical cabling at Leadenhall in the City of London, aka The Square Mile the capitals financial district, on 2nd September 2019, in London, England.
    city_people-12-04-09-2019.jpg
  • French bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6018cc_1.jpg
  • Sheik, alone in his house with no money and nothing to do. A former security guard, he was retrained after his mutilation and became a baker. He has an oven but few people can afford to buy his bread. Several years ago his wife fled to the USA and took his children with her. Sometimes she sends money.  Village near Makeni, Sierra Leone 2004<br />
Rebel forces, the Revolutionary United Front in Sierra Leone, systematically murdered, mutilated, and raped civilians during the country's civil war as a policy of terror
    SFE_040403_0025.jpg
  • A cocoa worker spreads beans across the wire mesh of an "estufa", an open air drying "oven", Bahia, Brazil.
    cp_bra_0073_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6075cc_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6041cc_1.jpg
  • Frying steak. Radio DJ Sara Cox ‘does a Delia’ hosting a pop up supper for Oxfam<br />
Radio DJ Sara Cox swaps her microphone for an oven to host a special one off pop up restaurant with Oxfam.  <br />
The popular radio one DJ cooked a South American themed three course dinner for guests at Hackney City Farm in London.  Co-hosted with Oxfam, Sara entertained a varied group of diners including fellow DJs, well known food bloggers and local food producing heroes.<br />
Sara Cox said: “I love cooking and entertaining people so I’m really happy to be ‘doing a Delia’ and swapping a radio studio for a kitchen for the night to cook up a South American supper for my guests.  Hosting the event is a fun and creative way for me to show my support for Oxfam’s campaign to share the world’s food resources more fairly and eradicate hunger.”
    DJ-Sara-Cox-Cooking-7246_1.jpg
  • An Orthodox Jewish man checking the unleavened matza bread is properly cooked after taking it out of the oven. They are baking matza bread for Passover out the back of Bethune Road synagogue. The baking process from start to finish has to be completed within 18 minutes for it to be Kosher.
    07-matza_3290.jpg
  • Round Heritage loaves coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6101cc_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6050cc_1.jpg
  • Pottery making is one of Bhaktapur's traditional industries and the pots are laid out in this little square to dry before going into the oven to be burned. Rain is coming and the pots are hurriedly taken inside.
    IMG_2820_1.jpg
  • Pottery making is one of Bhaktapur's traditional industries and the pots are laid out in this little square to dry before going into the oven to be burned.
    IMG_2800_1.jpg
  • Frying steak. Radio DJ Sara Cox ‘does a Delia’ hosting a pop up supper for Oxfam<br />
Radio DJ Sara Cox swaps her microphone for an oven to host a special one off pop up restaurant with Oxfam.  <br />
The popular radio one DJ cooked a South American themed three course dinner for guests at Hackney City Farm in London.  Co-hosted with Oxfam, Sara entertained a varied group of diners including fellow DJs, well known food bloggers and local food producing heroes.<br />
Sara Cox said: “I love cooking and entertaining people so I’m really happy to be ‘doing a Delia’ and swapping a radio studio for a kitchen for the night to cook up a South American supper for my guests.  Hosting the event is a fun and creative way for me to show my support for Oxfam’s campaign to share the world’s food resources more fairly and eradicate hunger.”
    DJ-Sara-Cox-Cooking-7235_1.jpg
  • Washing Up. Radio DJ Sara Cox ‘does a Delia’ hosting a pop up supper for Oxfam<br />
Radio DJ Sara Cox swaps her microphone for an oven to host a special one off pop up restaurant with Oxfam.  <br />
The popular radio one DJ cooked a South American themed three course dinner for guests at Hackney City Farm in London.  Co-hosted with Oxfam, Sara entertained a varied group of diners including fellow DJs, well known food bloggers and local food producing heroes.<br />
Sara Cox said: “I love cooking and entertaining people so I’m really happy to be ‘doing a Delia’ and swapping a radio studio for a kitchen for the night to cook up a South American supper for my guests.  Hosting the event is a fun and creative way for me to show my support for Oxfam’s campaign to share the world’s food resources more fairly and eradicate hunger.”
    DJ-Sara-Cox-Cooking-7039_1.jpg
  • Chopping vegtables. Radio DJ Sara Cox ‘does a Delia’ hosting a pop up supper for Oxfam<br />
Radio DJ Sara Cox swaps her microphone for an oven to host a special one off pop up restaurant with Oxfam.  <br />
The popular radio one DJ cooked a South American themed three course dinner for guests at Hackney City Farm in London.  Co-hosted with Oxfam, Sara entertained a varied group of diners including fellow DJs, well known food bloggers and local food producing heroes.<br />
Sara Cox said: “I love cooking and entertaining people so I’m really happy to be ‘doing a Delia’ and swapping a radio studio for a kitchen for the night to cook up a South American supper for my guests.  Hosting the event is a fun and creative way for me to show my support for Oxfam’s campaign to share the world’s food resources more fairly and eradicate hunger.”
    DJ-Sara-Cox-Cooking-7009_1.jpg
  • Cheese and spinach scones ready to go into the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6225cc_1.jpg
  • Pottery making is one of Bhaktapur's traditional industries and the pots are laid out in this little square to dry before going into the oven to be burned. Rain is coming and the pots are hurriedly taken inside.
    IMG_2809_1.jpg
  • Preparing dessert. Radio DJ Sara Cox ‘does a Delia’ hosting a pop up supper for Oxfam<br />
Radio DJ Sara Cox swaps her microphone for an oven to host a special one off pop up restaurant with Oxfam.  <br />
The popular radio one DJ cooked a South American themed three course dinner for guests at Hackney City Farm in London.  Co-hosted with Oxfam, Sara entertained a varied group of diners including fellow DJs, well known food bloggers and local food producing heroes.<br />
Sara Cox said: “I love cooking and entertaining people so I’m really happy to be ‘doing a Delia’ and swapping a radio studio for a kitchen for the night to cook up a South American supper for my guests.  Hosting the event is a fun and creative way for me to show my support for Oxfam’s campaign to share the world’s food resources more fairly and eradicate hunger.”
    DJ-Sara-Cox-Cooking-7306_1.jpg
  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
    DSCF6020cc_1.jpg
  • Facebook
  • Twitter
x

In Pictures

  • About
  • Contact
  • Join In Pictures
  • Archive
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area