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The Scandinavian Cookbook - Trina Hahnemann
Friday October 1st, 2010For many, the clichéd aspects of Scandinavian cooking (dumplings, lingonberry jam, pickled everything and the ubiquitous meatball) can be as cloying as my grandmother’s chintzy tapestry cushions and scatterings of nick-nacks, but here Hahnemann uses a much lighter touch. Arranged seasonally, this book takes a temporally sensitive approach to both produce and preparation...
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Jelly - Sam Bompas and Harry Parr
Wednesday June 16th, 2010Step forward Sam Bompas and Harry Parr, creators of jelly airports, cocktail lakes, gin clouds and scratch and sniff cinema, whose first book, ‘Jelly’ is published this month...
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Michel Roux's 'Sauces: Sweet and Savoury, Classic and New'
Tuesday September 29th, 2009
Michel Roux's re-published 'Sauces' - the latest in a line of publications including 'Eggs' and 'Pastry', which was short-listed for the André Simon award last year - highlights the importance of merely one aspect of cookery, which is frequently added as an afterthought or an as-well-as, more out of habit (gravy with a roast dinner) or necessity (custard for a dry sponge) than respected as the important component it can be in its own right.