Writer, Eater
This has been my month of macarons… La Macaronicité at Syrup & Tang, as I dubbed it. Time to squidge everything together with scrummydumtious fillings and go on a picnic.
I report on some who joined in the fun and folly and spoke of it to me. And I provide encouragement to redeploy the failed macarons with delicious results.
Time for some Christmas greetings… step inside!
Dear meringue shell crazy people,
It's time for fillings, flavours and frippery!
This article will be shorter than the others. I feel that the filling is where the cook has the opportunity to show their initiative and creativity and I want to communicate general principles rather than fine detail.
Macaroniers, Macaronistes et Macaroneurs… So you want to make better macarons? Welcome to the third instalment of La Macaronicité at Syrup & Tang! This time it's all about Italian meringue and some pictures of differences in mixing and oven temperatures.
This is the second in a special series about the macaron de Paris. Find out all the factors which influence successful baking of these beauties, and try out a 'simple' recipe.
Three brunching blokes on a mediocre café ride. Lavender ice-cream, omelettes, hash browns and dietary advice combine to spoil yet another foray into the land of brunch.
Read more Thu 22 Mar, 2007
Five days in Corsica, surrounded by the azure waters of the Mediterranean, dwarfed by mountains and cliffs, eating myself full with sausage and cheese. That was the plan. The food part of it didn't quite...
Read more Mon 13 Jun, 2011
This is the first in a special series about one of the world's favourite petit fours. Two delicate almond meringue domes are sandwiched together with a flavoured filling to become le...
Read more Sat 08 Dec, 2007
Of the many baking projects I've launched in the last ten years, only one has caused serious weight gain, burns and an absolute lack of fear of puff pastry. Portuguese custard tarts, known as pastéis de nata (cream pastries) or pastéis de Belém (Belém...
Read more Tue 04 Nov, 2008
Regular readers of these pages are very familiar with my obsession with Parisian macarons. Although I've recounted my baking traumas and occasional joys, described in considerable detail ways of making macarons and the hazards to...
Read more Tue 17 Jun, 2008
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April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes. 
Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout. 
More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen. From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful.