Writer, Eater
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The train that thinks it's a plane seems to have a sense of humour. Putting to one side Eurostar's once unenviable reputation for tardiness and its legacy-airline pricing model, one can't help being impressed by this touch of humour on the company's website.
Read more Sat 24 Mar, 2007
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...
Read more Fri 14 Dec, 2007
I've never been to a chocolate factory. I've long dreamt of bathing in couverture, taking illicit bites of bonbons on the production line, and other interesting fantasy activities. Even in a chocoland like France it's almost impossible to come close to such an...
Read more Thu 18 Jun, 2009
How hard is it to make a set of consumer digital kitchen scales that are reliable? Too hard, it seems. In this article I write a little about some scales I tried and wonder what my readers have found to be reliable. There's also a list of the criteria I use in...
Read more Sun 12 Dec, 2010
Have you ever met one of those people who looks ascance at you when you suggest having an ice-cream in winter? "But it's 8 degrees and raining!" they exclaim. So bloody what? Of courrrrrrrrrrse you should eat it all year round. So here we are at the winter...
Read more Wed 22 Jun, 2011
From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you’ll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques. 
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. 
For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. 
From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table.