Writer, EaterAvailable at Liaison for a short while (1-2 hours) this morning from approx 10.30am are:
JULIETTE buttercream: rose
RASA milk: toasted coconut + milk chocolate
VIOLA white: violet + aniseed (VERY little stock)
DARCY orange: orange + cocoa nibs
Some of these flavours will return next week.
Córdoba is the first port of call in Andalucía. It's famous for what would have been the world's largest mosque (the Christians buggered that up), and for a smooth gazpacho. It is absolutely crawling with tourists. A pleasant place to visit and, perhaps, to eat.
Read more Thu 15 May, 2008
I'm not a great salad eater, probably because leafy ones tend to splash and I can't stand splashy food, but I love this one conceived late last year when apricots had come into season. I made it again recently with dried apricots and it was still pretty damn good, if you ask me. A great...
Read more Sat 12 Apr, 2008
Continuing my occasional quest for examples of disappointments in supermarkets, I have found a new example of the import-cheap-product-at-all-costs approach to retailing. What do you think I found?
Read more Tue 21 Apr, 2009
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
As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry. 
How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like. 
Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak--freshly made, creamy, and subtly sweet--is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels. 
Much-loved author Tessa Kiros celebrates the heritage of Italy. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them. 
