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- Sep 3
Simple essentials - Nigel's first recipes
"Small details that make a big difference" Nigel Slater It's first recipe time and working my way through my bookshelves I have come to...
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- Aug 10
Not quite Pasta alla Norma
"Eggplant is slowly fried until burnished and rich with olive oil, then served with pasta in a garlicky tomato sauce and garnished with...
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- Jul 23
My kitchen bit by bit - 2
"Anything can be a lodestar in a person's life, I suppose, and for some fortunates like me, the kitchen serves well." MFK Fisher Which...
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- Jul 21
Rambling around osso buco
“the meat soft as the leg of an angel who has lived a purely airborne existence.” Billy Collins This post is all down to a first recipe...
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- Jun 28
Stephanie's idea of 'simple'
"A lot is said about simplicity in modern, Fench-influenced cookery. I find it very difficult to find a suitable definition of a simple...
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- Jun 7
The first 46 pages before ...
"The introduction is the first and best chance to win the attention of people who otherwise would not care." Martin Lloyd-Jones Inspired...
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- May 7
First recipe impact - is it why we buy?
"without naming names, I find that many miss out on the opportunity to sell the casual reader by making your first recipe absolutely...
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- Apr 8
Variations - granola
"There is no real recipe for it, as it is made to the taste of the person preparing it." Family Spice Yes I know - this is not granola. ...
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- Mar 16
A is for Alexanders, Z is for Zander - A-Z
"Every culinary endeavour begins with ingredients." Hugh Fearnley-Whittingstall What a slightly creepy conjunction of names - Alexanders...
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- Feb 17
Almost 50 years post Cuisine Minceur
"This was far and away the most influential cookery book of the latter half of the last century. It affected almost everything we eat...
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- Jan 29
Cuisine heureuse - two men and a first recipe
"Books are so much more than simply a collection of words. They are glimpses into an epoch and the author's soul." François de...
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- Jan 17
Changing the form, but retaining the spirit
“When I opened up my first restaurant it was never to cook Greek food the way most people had seen it.” Peter Conistis The dish at left...
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- Oct 18, 2023
A postscript on first recipes
As a self-taught cook, I learned through cookbooks and love them dearly. There's an evolution to learning to cook this way and choosing...
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- Oct 17, 2023
Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
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- Oct 1, 2023
Venice leeks and what's for dinner tonight?
"Perhaps no one ever gets to know Venice as much as they remember her, recall her from an episode in some other dream." Marlena de Blasi...
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- Sep 19, 2023
Cabbage, potatoes, Portugal, soup - basic
"I have written this book to introduce Portuguese dishes to cooks in this country, rather than to tell them what to eat in Portugal." ...
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- Sep 10, 2023
Classic - apple pie
"Good apple pies are a considerable part of our domestic happiness." Jane Austen The first thing to say is that this is a first recipe...
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- Jul 27, 2023
Coconut rice - so many ways
"Truly fluffy coconut rice eluded me for years. I felt like I tried every variation possible, but when I lifted the lid, I’d stare at...
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- Jul 11, 2023
An oldie but a goodie
"There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened...
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- Jun 12, 2023
First
"Presentation of the first course is of especial importance; owing to its place in the menu it should give a favourable impression both...
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