

Words from (and about) Keith Floyd
"With Floyd, food on television went Technicolor. It had life. Anything was possible – exotic locations, unscripted howlers, wild...
Nov 25, 2022


What's in a name?
"it’s my little corner of the internet to write, worshipping and lamenting the food that comes out of my kitchen and I share with people...
Nov 16, 2022


Weeding
"it’s not a matter of deciding which books you give away. It’s figuring out which books you absolutely need to keep." Russ...
Nov 14, 2022


One soup or four?
"Our primary purpose in this book is to teach you how to cook, so that you will understand the fundamental techniques and gradually be...
Nov 9, 2022


Genteel sandwiches on the lawn
"Everything tastes better outdoors." Claudia Roden It's such a beautiful day - you can almost imagine that summer is actually on its...
Nov 7, 2022


Just a thing?
"But, of course, a thing is just a thing." Amor Towles - A Gentleman in Moscow Yesterday I spoke about saying a sad goodbye to a friend,...
Nov 3, 2022


How we discovered Middle Eastern Food
"It is the fruit of nostalgic longing for, and delighted savouring of, food that was the constant joy of life in a world so different...
Oct 24, 2022


Buy this book - now
"good things come to the table, where good things are food things and food things must absolutely be good." Noor Murad/OTK I know. I've...
Oct 18, 2022


Summertime - More Please
"it's a smile, it's a kiss, it's a sip of wine ... it's summertime!" Kenny Chesney Today, just to demonstrate the yin and yang nature of...
Oct 2, 2022


Parsley is a herb not a garnish
"food that survives the ages is food that is good for us." Jill Dupleix So says Jill Dupleix in her page of bon mots called Kitchen...
Sep 28, 2022


Good things = kippers
"Eat with horseradish sauce, good bread and a poached egg - if you fancy - and tease every last morsel from the spine bones and head. ...
Sep 27, 2022


Killing two birds with one stone
"Ottolenghi ne sa una più del diavolo!" (Ottolenghi doesn't miss a trick) Soffici Blog Actually if you translate that Italian phrase...
Sep 3, 2022


Random thoughts on an ordinary day
“Whatever — the soup is getting cold." [Last sentence of a mathematical theorem in Leonardo da Vinci’s notebook, 1518]” Leonardo da...
Aug 26, 2022


Tonnato - not what it used to be
"It’s like that Dr. Seuss book everyone gets when they graduate—Oh the Places You’ll Go!—but for a mayo-based sauce. Inspiring." Alex...
Aug 20, 2022


Jane Grigson's Vegetable Book - artichokes and shrimps
"Simplicity may be her key but there is nothing insipid about her food." Please Pass the Recipe The next book along the shelf in my Jane...
Aug 8, 2022


LOVE - the secret ingredient - really?
"spread love through cooking" Mary Frances This was going to be purely about a website - in my foodie website/blog occasional series. ...
Aug 3, 2022


Frugality - Delia versus delicious.
"we never knew how much we loved broccoli until we couldn't afford it." delicious. Yesterday was to be our family birthday party for our...
Aug 1, 2022


Crumbs
"something you wish to share with your online friends." Urban Dictionary "a small fragment" Merriam-Webster Actually I think that first...
Jul 30, 2022


A new lucky dip - an old book
"This is not the cuisine for the housewife-in-a-hurry. But if time is available, how can it be better spent, how used to give greater...
Jul 20, 2022


Ignoring writer's block tricks
"Quotes are nothing but inspiration for the uninspired" Richard Kemp I'm going through one of my uninspired patches, which is when I...
Jul 18, 2022

