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The culinary musings of a British Ex-pat living in France
I can say that when I first watched fouacé being made, it was a fascinating experience. It is a locally made bread, not unlike pitta in appearance that these days is limited to artisan or home production, for those lucky enough to own a wood fired (read full article)
The River Cottage Meat Book I can say with some level of confidence that everyone has, at one time or another put a call into Mum at home to ask how long a Sunday joint will cook. “Oh, a couple of hours until it’s done” is a popula (read full article)
With just a week to go before I interview Clarissa Dickson Wright, I have finally received proofs on her latest book Potty. Due to be published in September, she has compiled a collection of recipes to prepare just using one pot, cutting down on th (read full article)
There is something about Nigel Slater’s writing that has a drool quality about it: it is simple yet decadent, naughty but nice. In this offering, he centres his writings around a collection of key ingredients namely potatoes, chicken, sausages (read full article)
We have been urged since time immemorial never to judge a book by its cover. Not so in the case of this latest offering from Nigel Slater at Fourth Estate. It is a quite beautiful book with a slip off section in the dust jacket to reveal the stylis (read full article)
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