I feel myself drawn inexorably to baking projects that have no end, just a rocky path of discoveries, flops, experiments, successes, flops… Not content with macarons and pasteis de nata to add girth and grey hairs to my existence, I started playing with canelés de Bordeaux about a year ago. Why? Why? The lure of something that absolutely required expensive copper moulds and beeswax must have clinched the deal.
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For lovers of food knowledge, the Larousse Gastronomique is an indispensable book… and I recently slaved over a feature for The Gastronomer's Bookshelf about the new edition and the history of the various versions. Meanwhile, co-editor Mark has prepared a Year-end Countdown with a pile of interesting books you might like to know about, starting with baking and Christmas.
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Everyone who knows me well enough to welcome me into their home on my travels knows that I eat one thing for breakfast. It verges on religion. If I stray from the one true breakfast, I am punished with bad moods and heavy stomach (or growling hunger). What's more, perhaps unusually for something so mundane, I'm quite faithful to one brand…
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