It’s funny how cuisines you don’t normally associate with one another actually feature similar flavour profiles: both Thai and Lebanese cooking share the love of sour and lots of herbs
Leading pastry chef and chocolatier William Curley revisits his childhood for a grown-up take on his favourites – the Viennetta, the Toblerone and the Walnut Whip – in his new book, Nostalgic Delights
A degree of sweetness suits gamey flavours. The unsweetened chestnuts and aromatic rather than fiery spices give a subtle softness to the finished dish.
Perfect for late summer nights, sweetcorn can bring a pleasant sugariness to a meal or be milled down to create corn tortillas. Former Sienna chef-proprietor Russell Brown makes some recipe suggestions
This dish is a real showstopper in terms of flavour. After I cooked it in under eight minutes on national TV, all the guests were asking me, “How did you make something so good in eight minutes?”
Chocolate cheesecake is another level. It’s cheesecake and chocolate; what more can I say? What’s great is that the chocolate gives it a velvety texture, plus it helps it to set, so you get to eat it sooner. Now that’s a bonus!
Following on from his successful debut cookbook, Cracking Yolks & Pig Tails, it comes as no surprise that Glynn Purnell’s second book would have an equally playful title.
Mencius, the Chinese sage, famously said “the gentleman keeps his distance from the kitchen” – a line that is often used to explain the disdain that scholarly gourmets have traditionally expressed for actual cooking
Land of Fish and Rice is focused on the Lower Yangtze region around Shanghai, an area known mainly for its wine and vinegar but, in the UK at least, not much else.
While ambitious home cooks will get a big kick out of producing authentic southern fried chicken, chefs will enjoy the chance to play with less familiar ingredients.
When Mark Greenaway found out that international foodies were surprised by the quality of Scotland’s cuisine, he wrote a book to celebrate the nation’s culinary clout. Karen Peattie reports
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