

Nice food, nice lady
"I just know that it's possible to eat truly good food that doesn't take eons to prepare (although it does need to be cooked with TLC)" ...
Sep 27, 2025


Thinking about self-publishing
I mentioned this book in passing a little while ago, It was a present from my son - a self-published book by a friend of his. As he...
Sep 9, 2025


Cauliflower and chicken - different approaches
This is one of those 'I've got to use up something so what am I going to make?' pieces with some other random thoughts about this and...
Aug 28, 2025


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,...
Aug 27, 2025


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, 2025


Nuggets
" nugget - a small piece or lump, especially of gold in its natural state" or "something small but valuable or excellent" Cambridge...
Aug 5, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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, 2025


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


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


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

