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Nov 4, 2024
Roast pork with Robert Carrier
I'm not really proud of this picture, because apart from my poor photography skills when it comes to photographing food, I had, of...
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Oct 19, 2024
"Potatoes cooked in olive oil or butter"
"Because they absorb a good deal of whatever fat they are cooked in, it follows that the fat should always be the best possible." ...
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Oct 17, 2024
An Elizabeth David recipe - some thoughts
"It is her recipes that I am grateful to have found as they are not traditional and they are not precise" The Simply Luxurious Life...
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Jul 14, 2024
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, 2024
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, 2024
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 16, 2024
Luxury
Luxury: "great comfort, especially as provided by expensive and beautiful things "something that gives you a lot of pleasure but cannot...
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Jun 7, 2024
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, 2024
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, 2024
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, 2024
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, 2024
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, 2024
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, 2024
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, 2024
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, 2024
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, 2024
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, 2024
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, 2024
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, 2024
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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