Kabi in Tokyo is run by a small, talented and focussed team with overseas experience cooking food that seems just right for the times and the place.
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Deep in Marseille – Introduction In our story about coffee called The Fascinating Story of Coffee we wrote about how France has been very slow to embrace premium coffee. We proposed a couple of reasons that included their colonial history where many of the countries they occupied grew the less […]
This story explores the fascinating world of coffee right up to the time that the liquid is poured into your cup and you smell the aromas of the now ground beans and enjoy the taste and the effect of the caffeine entering your bloodstream. But first we must explore where […]
Cartel Coffee – Introduction Cartel Brew Bar is our ‘go-to’ place in Geelong (and now also in Melbourne) for excellent coffee. Under the leadership of Nathan Johnston the staff are very passionate about their coffee here and always have a freshly roasted single origin variety available. They also serve tasty […]
Switch Coffee – Introduction Switch Coffee is a small coffee shop and roastery in the Tokyo district of Meguro where you can drop in and enjoy an espresso, a milk coffee or a pour-over filter coffee all made with beans roasted on the premises. The proprietor is an engaging host […]
The Compleat Housewife – Introduction The Compleat Housewife by Eliza Smith was first published in England in 1727 and went on to become one of the most enduring cookbooks on both sides of the Atlantic. Because this is the first review we have posted on an 18th Century cookbook (the […]
Bones – Recipes, History and Lore – Introduction Jennifer McLagan is an Australian-born chef who has plied her trade in Australia, England, Europe and Canada. Her books follow an idiosyncratic path, cleverly concentrating on topics that most other writers avoid. The topics of her books include Bones, Fat, Bitter, Odd […]
The Colonial Cookbook – Introduction The Colonial Cookbook was written by Edward Abbott under the pseudonym The Australian Aristologist. It was the first Australian cookbook published (1864) even though it was printed in London. The full title was the unwieldly “The English and Australian Cookery Book. Cookery for the Many, […]
Classic Russian Cooking – Introduction Classic Russian Cooking – A gift to young housewives by Elena Molokhovets is a significant book in the history of Russian cuisine and one of the great utilitarian cookbooks of the world ranking alongside Stephanie Alexander’s The Cook’s Companion, Eliza Acton’s Modern Cookery for Private […]
Walnut Pudding – Where we found the recipe This recipe for a Walnut Pudding is one derived from a book called Recipes of All Nations written by an enigmatic figure who called herself “Countess Morphy”, although her surname was actually Hincks and she almost certainly wasn’t a Countess. She possibly […]
Joy of Cooking: Introduction Joy of Cooking by Irma S. Rombauer was first published by Irma Rombauer in 1931. It soon became the cookbook of choice throughout the United States. It is somewhat derivative of Mrs Beeton’s Book of Household Management in that it is not just a recipe book […]
