

"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." ...
Oct 19, 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...
Oct 17, 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...
Jul 14, 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...
Jul 3, 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...
Jun 29, 2024


Luxury
Luxury: "great comfort, especially as provided by expensive and beautiful things "something that gives you a lot of pleasure but cannot...
Jun 16, 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...
Jun 7, 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...
May 19, 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...
May 7, 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...
Apr 19, 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...
Mar 25, 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...
Mar 20, 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,...
Feb 24, 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...
Feb 23, 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...
Feb 17, 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...
Feb 5, 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...
Jan 29, 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...
Jan 25, 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...
Jan 14, 2024


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,...
Dec 19, 2023

