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Jul 14
Napoleon cake - layers of meaning
"as each family makes it their own way, you’d be pressed to find two recipes that agree on what makes a perfect one." Deb...
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Jul 3
A decor book
"It's not just what's inside them that counts – books are also the underrated heroes of home décor." Bed Threads This is my next Lucky...
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Jun 29
75 years ago - the food view from here
"We're Keele and we're different. Founded 75 years ago to meet the demands of a new kind of society, economy and world, our principles...
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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 19
A sort of French heritage
"What had stuck was the taste for a kind of food quite ideally unlike anything I had known before. Ever since, I have been trying to...
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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 19
Zabaglione, Sabayon, Delia ...
"a fragile whip of cream contained in a little glass, concealing within its innocent white froth a powerful alcoholic punch." Elizabeth...
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Mar 25
The laughing cow has the last laugh
"The peeling of a Dairylea triangle and its taste transport me back to my childhood à la recherche du triangle perdu." Simon Majumdar...
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Mar 20
Crudités extremes
"the main object of an hors-d'œuvre is to provide something beautifully fresh-looking which will at the same time arouse your appetite...
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Feb 24
Quenelles - a forgotten delicacy
"a delicate triumph of French cooking" Jamie Tracey/The Anti-Chef Last week, as I may have mentioned, we dined at Paris Go in Carlton,...
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Feb 23
Living in a tourist town
"culture feeding tourism feeding culture." Ros Atkins/The Guardian Before I embark on this post just a note to say that there is a...
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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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Feb 5
Iles flottantes
“a French take on what the English would describe as ‘a nursery pudding’”. We’re reared on suet dumplings and steaming semolina, while...
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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 25
Overripe brie
"Let your eyes and nose be your guide. A pleasant aroma reveals hints of moist earth, fresh mushrooms and raw milk, which can be...
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Jan 14
An American in Paris - David Lebovitz
"You can read about a French liqueur, or a cheese like Comté or Brie, but until you go to where it’s made, you can’t truly understand...
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Dec 19, 2023
Christmas is ... cherries
"Oddly enough in a world where seasons of fruit and vegetables have broken down completely, where many are available much of the time,...
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Nov 1, 2023
Not a cassoulet - leftovers 3
"The cassoulet is a dish which may be infinitely varied so long as it is not made into a mockery with a sausage or two heated up with...
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Oct 29, 2023
Solving the leftover problem - 1
"The main flavouring ingredients should be well spiced and piquant; they can vary according to the taste and skill of the cook." Jane...
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