Flavors of Puglia – Introduction Nancy Harmon Jenkins has produced an excellent survey of the foods and customs of the Puglia region of southern Italy. Flavors of Puglia is characterised by beautiful writing: “The mimosas flowered earliest, fuzzy yellow pellets cascading in great clusters from high, supple branches, quickly followed […]
All About Braising – Introduction All About Braising: The Art of Uncomplicated Cooking by Molly Stevens is an excellent book about an intriguing topic. We love the technique of braising whether it be for meats or vegetables or legumes or nuts. This book sets out the techniques required in appealing […]
Lulu’s Provencal Table – An Introduction Richard Olney in Lulu’s Provencal Table has set out to capture something about a legendary cook and inspirational figure from Provence, namely Lulu Peyraud. However, to many, Olney is a legend in his own right having been one of the key figures responsible for […]
New Spanish Table – An Introduction The New Spanish Table by Anya von Bremzen is a clever book. While it is organised along the traditional lines of grouping dishes into soups, eggs, salads, seafood and so on, she also manages to seamlessly make the book a tour of Spain and […]
Introduction to the Foodtourist Top Fifty Cookbooks The following list is our compilation of the Foodtourist Top Fifty cookbooks that we think have contributed to a better understanding of cooking and cuisines. The Foodtourist Top Fifty an idiosyncratic list because we want to delve into all sorts of culinary nooks […]
Bouchon – An Introduction Thomas Keller is rightly regarded as one of the world’s leading chefs. He is a passionate, obsessive and masterful practitioner who has been delighting diners at his Yountville establishment, The French Laundry for many years. He has also opened a New York restaurant, Per Se, in […]
Hellbound – Introduction Hellbound is a comforting space in the basement at this Rundle St address in Adelaide. It is the brainchild of industry veteran Mark Reginato and industry professional and winemaker Louis Schofield. They have an excellent selection of wines (many of which are natural), simple but very good […]
Sushi-Ya, Tokyo – Introduction We have retained this story about Sushi Ya even though we believe that chef Takao Ishiyama has his own restaurant. It is called Sushi Ishiyama. From what we have read about his new restaurant you can expect to be served very similar dishes to those described […]
Antiche Carampane – Introduction Travelling to Venice is not without doubts and questioning. Should we add to the problems this beautiful city is having with the ravages of tourism? Can we “tread lightly” in the city and not add to the many problems that it is currently experiencing? These days, […]
Winestand Waltz – Introduction Winestand Waltz is a tiny natural wine bar in Shibuya run by talented Yasuhiro Ooyama who has a deep knowledge of French and Japanese natural wines. You will find it quite close to Ebisu station. You cross to a side street, walk along for a few […]
