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Vanessa Kimbell’s lovely caraway and parmesan muffins pass the test

26 Jan
Caraway and parmesan muffins baking.

Caraway and parmesan muffins baking.

Vanessa Kimbell put out a call to the food blogger community recently, asking for willing testers for the recipes in her next book, Prepped!. The concept is unique: every recipe leads to another one, linked by a flavour. Linked recipes are sensible and educational but also inspirational. When every recipe you cook leads onto another one, even the timid cook will begin to see how dishes link and how ingredients or entire recipes can be re-purposed or redressed. And since the focus is on cooking when you haven’t got much time, these recipes offer near immediate satisfaction. I look forward to seeing the final book when it comes out in June. In the meantime, I’ll be eating caraway and parmesan muffins.

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Culinary travel – not exactly new

4 Jan

Imagine learning to cook, hot, spicy Indonesian food at 40 degrees centigrade. It happened to me in Manila, capital of the Philippines.

Alas, I’ve not been on an exotic vacation, just a trip down memory lane. I’ve just discovered a cutting from the “Daily Telegraph and Morning Post”, dated 25 July 1962. The author, Jacqueline Rose met up with television cook Pete Alfonso to learn how to make a genuine Indonesian dish. A television cook in 1962?

A little more delving leads me to more information about Mr Alfonso. He was a charismatic Dutch-Indonesian who ran Cafe Indonesia well known for jazz and good food.

Cooking Indonesian Style in 1962

Cooking Indonesian Style in 1962

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Cooking and eating – Anthony Bourdain style

9 Dec
Read all about it! Snapshot from http://www.anthonybourdain.net/

Read all about it! Snapshot from http://www.anthonybourdain.net/

When I’m not eating or writing, I’m likely to be reading. Recently, I decided to read not just about food but about cooking and eating. I started with Anthony Bourdain‘s Kitchen Confidential and so enjoyed it that I soon after read the sequel, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook. Essentially, they form the first and second part of an autobiography but they are very different books. Much has happened to Bourdain in the time between the first was published and he started writing the second.

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