I was going to write a beautiful, illustrated post on making curd cheese today. Alas, O my readers, I can do nothing of the sort, because the cheese, which I have made successfully at least twice before, was a dire…
Category: Writing about cooking
Ancient Roman Inferiority Complex
This blog will probably be on the quiet side for the next couple of days. I do, however, have the best possible reason for not writing much about food – I’m going to be far too busy cooking it. One…
What’s for dinner?
What do you cook on those nights when you really don’t feel like cooking? For me, nine times out of ten it’s pasta. Generally baked with something, though my old friend, pasta bolognese, the first dish I ever cooked by…
Kitchen Chemistry – Anthocyanins and Blue Food
I’ve just been reading Green Gourmet Giraffe‘s blog post about the difficulties of making genuinely blue food. She’s right, of course – really bright blue food is hard to come by without excessive use of food colouring (though I do…
Adventures with ingredients – Casa Iberica!
I think I have mentioned elsewhere that I live in the Moreland region, an area which has always had a pretty big immigrant population – mostly Italian, Greek and Turkish, but with a fair scattering of people from India, North…
Show-off post: Eurovision Party Cake
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Review: Cooking for Kings: The Life of Antonin Carême, by Ian Kelly
Subtitled A biography with recipes, this is the biography of Marie-Antoine Carême, a man from extremely poverty-stricken origins who grew to become a celebrity chef – he cooked, at one time or another, for Napoleon, for the Prince Regent, for…
Show-off post – Wedding Cakes!
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The tyranny of the blank page – and ice cream!
Welcome to my first blog post. Actually, in a little while it may stop looking like my first blog post, because I have all sorts of recipes and articles squirrelled away that I intend to put here eventually, and I…