Writer, Eater
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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...
Read more Fri 13 Nov, 2009
I can feel myself approaching an equipment crisis. My favourite food processor is no longer sold in Australia and spare parts are crazy expensive. My kitchen scales are on the way out. My new spatulas bend too much. And just recently I lost the paddle for my ice cream maker. All such...
Read more Mon 14 Mar, 2011
For the most part, I'm not the kind to dally over, under or prior to breakfast. Once upon a time, I could barely manage the few minutes of showering before my stomach felt like it was devouring me. Breakfast easily becomes a torture of digestive impatience and longing for tasty treats,...
Read more Sat 24 Apr, 2010
With frozen éclair shells still quite fresh in the freezer, what better to do than give them a little warmth and crisping for Father's Day? And to break the monotony, I tried my hand at a tarte tatin for the first time, with delicious results (and some...
Read more Sun 07 Sep, 2008
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
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.