Spice: Layers of Flavour, by Dhruv Baker

August 22, 2014
Review: Dhruv Baker's Spice: Layers of Flavour

Dhruv Baker won Masterchef a few years ago. Now, normally at this point, I’d start reeling off a whole series of snide, unhelpful and generally smart arse comments about TV chefs, etc, etc, but I remember Baker coming across as a nice chap, and his food was astonishingly good, so much so that the relish […]

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Herbs, by Nikki Duffy – River Cottage Handbook, number ten

March 1, 2012
Herbs by Nikki Duffy River Cottage Handbook

Years ago, I used to live in a little flat on the side of a big house.  It had a long set of stone stairs leading up to the front door, and the top of the stairs caught the sun for a good few hours a day, even in winter.  One of the first things […]

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My Kitchen: Real Food From Near and Far, Stevie Parle

March 19, 2011
Stevie Parle's My Kitchen: Real Food From Near and Far

“The truly delicious things are not always those that cost a fortune, but those that have been passed from generation to generation; you can taste their integrity.” Stevie Parle’s book My Kitchen: Real Food from Near and Far isn’t constrained by geography.  This isn’t a collection of recipes with a defined focus on a particular […]

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Claudia Roden’s The Book of Jewish Food

January 5, 2011
Thumbnail image for Claudia Roden’s The Book of Jewish Food

I was leafing through a few cookbooks this morning when I stumbled across my copy of Claudia Roden’s The Book of Jewish Food. What struck me about it were the number of scraps of paper sticking out of the top, each bookmarking something I wanted to cook. Little scraps of paper jammed between pages is […]

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Momofuku, by David Chang and Peter Meehan

December 8, 2010
A review of David Chang's brilliant cookbook, Momofuku

There are things we say in the kitchen, a codified lexicon, that explain some of the kitchen mentality at Ko. “Make it soigne” means make it right and make it perfect. It’s something you hear a lot in traditional French kitchens.  No mistakes, no misunderstandings. Make it the best. Do not fuck it up. It’s […]

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Thai Street Food, by David Thompson

November 11, 2010
Thumbnail image for Thai Street Food, by David Thompson

When you think about the types of food that have strong associations with a particular place or country, what do you think of?  British fish and chips, maybe, or American hotdogs? What about French crepes or Belgian waffles, Spanish churros or an Italian espresso? There’s a subtle theme here…these are all fast foods, street foods, […]

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