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A lucky dip quickie
"This is Réunion. A union of people from everywhere, blended with vanilla, sugar and rum." Yasmin Khan I am running out of time today,...
3 hours ago
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How to begin a cookbook
"an ode to the food of my childhood, a mash up of food from Bahrain and the surrounding countries, with a slightly Westernised take,...
Aug 13
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Nuggets
" nugget - a small piece or lump, especially of gold in its natural state" or "something small but valuable or excellent" Cambridge...
Aug 5
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Do I need this book?
Probably not, but I want it - it's an object of desire Continuing with the pile of books on my desk I have mentioned this one a couple of...
Jul 17
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Artichokes begin with A
"The artichoke, like the oyster, is a food that makes an indelible impression on the untried tongue." Bert Greene And because they begin...
Jul 13
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A Jamie book
"We're all familiar with the clichés of American food: junk food and supersizing ... but what is real American food all about?" Jamie...
Jun 30
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The mysteries of authenticity
"While the concept of a fried roll originates from China, the specific combination of chicken and ham is not a traditional Chinese...
Jun 20
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Now is the winter of our content
"a carol to what makes the cooking of the cold months something to cherish." Nigel Slater It has been very cold today - well 'very' is...
May 18
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Gennaro's Verdure
"Each plate is an emotion. In the mind of a cook there are thousands of recipes, every time you change it a little bit." Gennaro...
May 3
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The seasonal divide
"I momentarily forgot that not all Spring celebrations are about Easter, that, for many, Easter isn’t a thing at all, and that not all...
Apr 23
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The problems with first recipes
"Do not be too moral. You may cheat yourself out of much life so. Aim above morality. Be not simply good; be good for something." Henry...
Apr 15
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A marginally disappointing purchase
"With stunning location and food photography throughout, Danube is your passport to a world of flavours, stories and traditions that will...
Mar 29
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Asparagus in Hong Kong
"I can get quite excited in Hong Kong when I am served a dish of crisp asparagus that is tinged with sesame oil." Madhur Jaffrey And...
Mar 7
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Good cooking every day - possible?
"I think the key is just finding joy in it." StolenCamaro/reddit Well first of all define cooking. I just read an interview with the...
Jan 19
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From Mrs. Beeton to ...?
"Had people ever lived like this, my suburban mind wondered. Somewhere, might they still be doing so?" Julian Barnes I shall begin this...
Dec 18, 2024
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The heritage of Australia's Ottolenghi
"And this, I think, is the key: whatever the motivations for wanting to change one's diet, for us, first and foremost, food has to be...
Nov 29, 2024
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Nigel and Jonathan's onions
"There is no point in hurrying an onion – other than those you dip into batter and dunk into bubbling oil. They need time." Nigel Slater...
Nov 10, 2024
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Forever summer with Nigella
"Summer food, even when eaten in deepest winter, contains within it the idea of simple cooking." Nigella Lawson This is one of the two...
Oct 26, 2024
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The frustrations of lucky dips
“I tell my students there is such a thing as ‘writer’s block,’ and they should respect it. It’s blocked because it ought to be blocked,...
Sep 24, 2024
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'Eat' - marmalade chicken
"I refer to this book so often, it rarely makes it to a shelf and is usually  found laying on a table peppered with random pieces...
Sep 21, 2024
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