Books

The Beer & Food Companion, by Stephen Beaumont

The Beer & Food Companion, by Stephen Beaumont

When a group of diners sit down at the table after having enjoyed a range of pre-dinner drinks - a martini here and a glass of chablis or a pilsner there - the answer to the question about what to drink with the meal is, usually, wine. ...and there's nothing wrong with that, but there [...]

Books

Taste: The Infographic Book of Food, by Laura Rowe

Taste: The Infographic Book of Food, by Laura Rowe

I remember a time at work when we had a problem. It was a big problem, involving a huge amount of data. I sat down with the resident data guru, and she tried to explain what the matter was by dancing around between two spreadsheets that spanned a couple of very large monitors, flitting from [...]

Books

Nikkei: Japanese Food the South American Way, by Luiz Hara

Nikkei: Japanese Food the South American Way, by Luiz Hara post image

There's a paragraph in the introduction to Nikkei Cuisine: Japanese Food the South American Way in which Luiz Hara discusses The 'F' Word ... fusion. Fusion food often gets a bad press, the result of too many car-crash combinations of flavours. If it can be done, it doesn't necessarily mean that it should be done, but [...]

Books

Chicken & Other Birds, by Paul Gayler

Chicken & Other Birds, by Paul Gayler

A chicken. In our house, most usually found chucked into a roasting tin with a quick baptism of olive oil, salt and pepper, then unceremoniously slammed into a hot oven for an hour and a half. There's nothing wrong with that, and as a zero effort default dinner, there's little to compare to a well-roasted [...]

Books