Do you like words, linguistics and language? Do you like lists? If you do, Norman Schur’s, 1000 Most Important Words is for you. It is not a list of obscure or pedantic vocabulary, but rather a list of words (some of) which we all come across but have only a vague understanding of [...]
Anyone who has multiple cookbooks will understand that while it is very difficult to remember all the recipes we like, the bulk of the learning is derived from the underlying recipes and techniques from which your favorites are built. This is as much true in any cuisine as it is in French cooking, but [...]
That’s not a misplaced decimal. That’s 800 yoyos a kilo for fungus. Ah, yes, I remember the first time I thought I could afford to use some in my cooking. My ignorance evident when I told the lady selling them that I wasn’t ready to fork out €56 for one the size of a prune. [...]
There is a mountain of information on nutrition, but most of us seem to be mostly ignorant about it and can’t tell our polyunsaturated from our monounsaturated fats. That is, of course, unless we happen to be on a fad diet, then everybody is an expert on carbs, fats, sugars, gluten, and sometimes the magical [...]
When the Christmas season arrives in Paris next month you are more likely to see fancy Bûches de Noël than gaudy decorations. Parisians just don’t go overboard with Santa Claus figures or tinsel. Traditionally the Bûche de Noël is a rolled cake with a chocolate frosting made to resemble a tree log, [...]
Last friday I made a batch of 40 perfect macarons, only six of which remain (I’m going for a 14km run this week). But this achievement did no come without the sweat and tears of previous failed attempts. You know the drill. You make a recipe once and it turns out great. Armed with your new-found [...]
I am writing this post and eating a piggy-portion of salad, while I consider my next long run in preparation for the Paris Marathon in April. But I can’t help remembering the summer days past and thinking what a difference it makes to cross the 45° latitude line.
Some readers my find that any post I write on veganism is hypocritical, as many of my recipes include animal products. Frankly, I don’t think I could ever be a vegan because I love patisserie too much and patisserie without butter is not a life worth living.