Books

Ferment, Pickle, Dry, by Simon Poffley and Gaba Smolinska-Poffley

Ferment, Pickle, Dry, by Simon Poffley and Gaba Smolinska-Poffley

Not exactly. Maybe. OK, yes. No. That's not fair. This is a book about the Holy Trinity of preserving, namely fermenting, pickling and drying. Three related but very, very different processes. Kool kids do indeed love kimchi. And rightly so. Yes, it's fashionable right now to ferment anything that doesn't move fast enough, but there's [...]

Books

Savage Salads, by Davide Del Gatto & Kristina Gustafsson

Savage Salads, by Davide Del Gatto & Kristina Gustafsson

I often struggle with lunch. Sometimes, there are too many meetings and it just slips by unnoticed, and other times, I fail to prepare and end up grabbing another mediocre sandwich here or there. Other times, my planning and effort collapses as I stare down dismally into a plastic box full of whatever was left after [...]

Books

Korean Food Made Simple, by Judy Joo

Korean Food Made Simple, by Judy Joo

A few months ago, we were in town, and had lunch at the superb Trinity Kitchen. For those unfamiliar with the mighty city of Leeds, Trinity Kitchen is the food court attached to its big, shiny shopping centre. At this point, I'd expect most people with an ounce of self-respect to run screaming from any recommendation to eat [...]

Books

Summers Under the Tamarind Tree, by Sumayya Usmani

Summers Under the Tamarind Tree, by Sumayya Usmani

There's a quote on the front cover of Sumayya Usmani's book, Summers Under the Tamarind Tree: Recipes and memories from Pakistan, from Madhur Jaffrey that states simply that "this book is a treasure". It's placed front and centre, right at the top, a badge of some considerable honour. It's difficult to comprehend the thrill Usmani [...]

Books

Ferment Your Vegetables, by Amanda Feifer

Ferment Your Vegetables, by Amanda Feifer

I'm a big fan of rotting vegetables. Perhaps i should rephrase that. I'm a big fan of vegetables that have been allowed to decompose in a controlled and safe way, that is, to ferment. Fermentation is a wonderful thing, a chemical reaction that changes matter from one state into another. It's at the heart of [...]

Books
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