Recent Posts

Only in Tokyo Ryan & Burgess
Japan

Only in Tokyo: Michael Ryan and Luke Burgess excited by the city

Michael Ryan and Luke Burgess, both incredibly talented chefs, use their book Only in Tokyo to tell their personal stories about this fascinating city. But before delving into this fascinating book we should add our warning which is reflected in Michael’s introduction as well. The warning is that if you […]

Kabi-Tokyo-chefs-intense-preparation
Japan

Kabi: An eclectic restaurant in Tokyo

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.

Fes View over the Medina
Morocco

Fes and Fava: A Great Moroccan Experience

Introducing Fes This is the story of our quest to try the famous bessara dish in Fes, Morocco while, at the same time, thoroughly enjoying a meal prepared by our friend Analiese Gregory who was cooking at a restaurant in that city. Fava bean soup (Bessara) is a specialty of […]

Holland

De Kas: Greenhouse restaurant

Situated in a converted glasshouse in a park on the edge of Amsterdam, Restaurant De Kas has captured the imagination of locals and visitors alike. It has become one of THE places to dine when visiting this city. The place came about as a sequence of happenstance events. Chef Gert […]

Eliza Acton - Modern Cookery
Cookbooks

Modern Cookery for Private Families by Eliza Acton

Eliza Acton, the 19th century British cookbook author, wrote the classic Modern Cookery for Private Families and codified recipes with quantities and cooking times.

Thai food by David Thompson
Cookbooks

Thai Food by David Thompson

Thai Food – Introduction Thai Food by David Thompson catapults straight into the pantheon of great cookbooks because it brilliantly captures the essentials of an entire cuisine. And this is not a minor regional cuisine, but one of the most complex and wide-ranging cuisines of the world. It is also […]

Good Cook Series
Cookbooks

Time Life: The Good Cook Series with Richard Olney (ed)

Good Cook Series Introduction The Good Cook series from Time Life is one of our favourite cookbook references that we turn to for the clarity of the explanations and the depth of the recipes throughout the books in the series. There is little doubt that any observer of the cookbook […]

La Bonne Cuisine by Saint-Ange
Cookbooks / France

La Bonne Cuisine de Madame E Saint-Ange

La Bonne Cuisine – Introduction La Bonne Cuisine de Madame E. Saint-Ange is a beloved classic of the French cooking literature. We are lucky that Chez Panisse chef and lover of all things French, Paul Aratow, decided to take on the mammoth and exacting task of translating her extraordinary work […]

Artusi Science in the Kitchen
Cookbooks

Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

Science in the Kitchen: Introduction Science in the Kitchen and the Art of Eating Well was written by Pellegrino Artusi who was born in the small Italian village of Forlimpopoli in 1820 and died in Florence in 1921. His achievements were many and spanned the fields of science, business and […]

French Provincial Cooking
Cookbooks

French Provincial Cooking by Elizabeth David

French Provincial Cooking – Introduction French Provincial Cooking was one of Elizabeth David’s greatest books which transports us to the south of France with beautiful prose and tasty recipes. Elizabeth David was no ordinary person. She developed her taste for food while studying French history at the prestigious Sorbonne in […]