Terminlogy How is Sugar made? Sugars White Sugars Brown Sugars Liquid Sugars As a child, I developed quite a sweet tooth. As I grew older, I discovered the dark side to sugar. It has little nutritional value but adds calories to our diet and rots our teeth. So why do we love it so? You…
My husband came to me the other day saying that someone had mentioned they had Carbonara Pizza and that it was awesome. I was intrigued. He then mentioned they bought it from a supermarket which we don’t have near by. Darn. That’s ok, I told him. I will make one. Surely it’s just a carbonara…
Genevieve Taylor is an author and food stylist. She lives in Bristol with her husband and two children, her chickens,dogs and cats. She writes a blog, a monthly column for Bristol’s ‘Crumbs’ magazine. She is also the author of Marshmallow Magic, Stew! and Soup! This book is loosely based on Taylor’s blog and charts a…
Despite all living on different continents, the three sisters, Sereena, Alexa and Priya Kaul, managed to get together and produce this, their second cookbook. When I received the book, I was immediately taken by the beautiful colours on the striking cover. A vibrant turquoise blue surrounds a rose pink all embossed with gold. The book…
Contents Making a Roux Roux Ready Reckoner Basic Recipes Basic Kit Tips & Tricks Making a Roux The building blocks for a good sauce is a roux. A roux is made by cooking flour with an equal weight of fat. It is a thickener for three ‘mother’ sauces from classic french cooking, béchamel, velouté, and…
Before we start, I have to confess I am a little enamoured of Ina Garten. Ina, and Ree (The Pioneer Woman) are two of my favourite US cooks around today. They are similar in that they produce really tasty recipes, have a passion for great tasting food, and are fearless when it comes to not…
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