Writing Worth Reading
Writing Worth Reading
If cooking is your thing, or you want it to be, this is for you. From interviews with top chefs to articles that range from the perfect appliance, to food for athletes, to what's in your cappuccino, it's all here. Enjoy
Why do Americans so rarely eat bear? Plenty of it about. Perhaps because a bear looks remarkably like a person, when skinned. But give it a try. Meat tastes "juicy, rich, earthy, and savoury", with a hint of yak
Insight into world famous restaurant by chef who worked as sous chef there. 'What the hell is going on back there, I thought. I know cooking, but this is the stuff of magic'.
How to boil the perfect egg, despite the misnomer, according to Rosie Beranbaum, as 'eggs should never be boiled - just barely simmered'
Article that explores 'Goût de terroir' or 'the taste of place'. Pairs the pleasure of eating with a reverence for where our food comes from
A food writer gets very over excited by german appliance. Every chef's 'dirty little secret'. Even Ferran Adrià, of El Bulli has one. Go figure
"I am inclined to think that cakes and ale prevail most freely in times that are perilous and when sources of sorrow abound." Anthony Trollope
Fairly unsettling stuff. Warning - you may think twice before ordering another skinny latte
Video of Julia showing how to make the fickle souffle. Simply priceless - we love her
Physiology researcher busts myth of fitness food 'recovery' products, 'It does seem to me that as a group, athletes are particularly gullible.' And carbohydrate-timing advice apparently all waffle
High alcohol levels are defining characteristic of Californian wines but now influential band of vintners has decided enough is enough. The days of getting blasted on a 14.5% glass of pinot may soon be over
No more conveyors belts! Sushi goes back to its roots in backlash to mass market sushi which isn’t always Japanese, or even Asian
The demise of the German butcher. As Germans turn to American-style supermarkets, the local butcher, a fixture in their sausage happy culture, is packing it in
It's a hackneyed subject, the outer limits of American fast foods, but one that retains its capacity to shock and amuse. Cheesecake Factory's pasta carbonara has 2,500 calories, 85 grams of saturated fat
Fish probably do feel pain, just like any other animal. Yet we hunt and kill them barbarically. Is it because they cannot give voice to their pain? If we feel entitled to kill them, we should do so humanely
Fun report on use of robots to cook restaurant food and wait tables. They can also cadge drinks, smoke cigarettes, spar with knives, and stamp their feet while mixing mojitos
I sautéed the steak of Bernd, with salt, pepper, garlic and nutmeg. I had it with Princess croquettes, Brussels sprouts and a green pepper'. Not for the squeamish
Profile of British-born New York chef April Bloomfield, "renowned for brawny menus, teeming with trotters and terrines". Holds two Michelin stars. "In the kitchen she is as composed as her cooking is brazen"
The author, chef, and actress - responsible for introducing Ismail Merchant and James Ivory - talks about a Napoleon of crêpes, garam masala-spiced fowl, and her high regard for Rose Levy Beranbaum
Author and food writer talks about honey pancakes, mushy peas, drop scones, choux pastry, baked onions and Winnie the Pooh. Perfect lunch-break reading (as long as you're having a good lunch)
_0.jpg)
