Rebecca May Johnson’s Small Fires is a radical analysis of cooking
This lively, conversational book insists that following a recipe can be a creative process.
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Food & Drink
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Food & Drink
I became a wine-lover aged ten, at my father’s side – and it connects us still
Security, for me, is the memory of a Monbazillac, tasted for the first time on that hot summer’s day in…
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Even when all is gloomy, you can never be too jaded for jelly
The “voluptuous inner-thigh wobble” is irresistible.
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Britain’s best chef Clare Smyth: “My team are like robots – you can’t stop the machine”
Her mentor Gordon Ramsay has called her the Margaret Thatcher of cooking. Where does the only British woman with three…
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Ignore the purists who sneer – manmade grape varieties can be wonderful
The early hybrids were nasty or dull, but scientists kept plugging away and the wines have greatly improved.
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There is a simple, sensual pleasure in eating with your hands
Even Debrett’s stipulates that “at an informal gathering it is fine to eat a chicken wing or spare rib with…
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Let’s cast a Gimlet eye on cocktails and their over-reliance on sugar
A glass of sour simplicity tells me a great cocktail requires a great bartender – and a dash of serendipity.
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Impossible Foods’ chicken nuggets reviewed: a good imitation of a bad fast food
“Impossible” products are tasty and meatless – but UK food culture deserves better than more processed fare.
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