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- 10 hours ago
Tuscany doesn't really do pasta
"all'etrusco on a Tuscan menu is not mere whimsy. these dishes actually forge a solid link with the past and inorporate the three basic...
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- 4 days ago
Pictures, words, irritations and detours
“A picture is a poem without words.” Horace Today's post was going to be a riff on this painting, which turned up on my desk calendar...
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- Nov 14
Take five - from maths to Jamie
I began this post yesterday, inspired by the painting on the left, but I didn't finish it and anyway I was very dissatisfied with what I...
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- Oct 20
Looking for something new with Nigel
"The minute details of cooking continue to fascinate me, the quality of the time we spend in the kitchen, the little kitchen tasks that...
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- Oct 18
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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- Jul 25
Best - who says?
"Best - "of the most excellent type or quality"; "giving most pleasure, happiest"; "most suitable or appropriate" Oxford Advanced...
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- Jun 26
White hot cool and rabbit stew
"A story is way more important than a recipe. A recipe can confuse you but a story ... a story can inspire you." Marco Pierre White...
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- Apr 13
Professionally Californian - a blog
"Queen of California Cool Cooking, Patron Saint of Vegetables" Lauren Kodiak/Kitchn I have a list of blog sites I come across now that...
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- Apr 12
They say I'm a good cook - but ...
"You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking." Julia Child...
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- Mar 21
Middle-Eastern then and now
"Fusion is just a way of describing what we are doing today. When you think of the Ottoman Empire, that's exactly what they were doing –...
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- Feb 14
Three good things on a plate
"It always feels less overwhelming when you remember that you're only 1-2-3 steps away from making a memorable meal." Alice Zaslavsky...
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- Jan 30
Robert Carrier, tomatoes and indexes
"Cook dinner with Robert Carrier and you’ll need butter, cream, wine and quite a lot of cognac" Jay Rayner It's guru week - by which I...
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- Dec 28, 2022
Reading recipes
"mistakes can sometimes have wonderful outcomes" Barbara Sweeney I think I have sort of done this a long, long, time ago, but a couple...
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- Dec 21, 2022
Excess
"You can’t just push the door and walk in; no… here you ring a bell, and wait for the door to be opened and for you to be greeted. It...
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- Nov 14, 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...
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- Oct 18, 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...
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- Oct 2, 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...
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- Sep 28, 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...
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- Aug 24, 2022
Melbourne Italian - a cookbook gift
"Go into the kitchen and cook for someone you love. The pleasure will be mine." Guy Grossi "The oil, the flame, the onion ... You can...
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- Jun 23, 2022
Too many Italian cookbooks
“While she loved the whole idea of cooking elaborate meals, her forte was in the reading of cookbooks.” Linda Wiken Yesterday I talked...
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