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These pages contain details of some of my favourite cookbooks,
cookery bibles, and reference books. There is also a selection
of restaurant reviews for various places around the world. I
will probably add some recipes as time passes and inspiration
comes.
Most
of my teenage cooking was of sweet things: biscuits, coconut
ice, chocolate truffles. How things change! For, with the imperative
of self-nourishment, time for sweet things evaporated, and the
real food began. I left home and suddenly had to turn what I'd
watched my mother do all my life into practice. From modest kitchen
beginnings of two saucepans, a single sharp-ish knife, and a
small French cylindrical grater, I have gradually acquired many
of the accoutrements of a serious cook. What do I cook? Anything
that sounds yummy! But most frequently Mediterranean and South-East
Asian dishes, and bread. Meat plays a relatively small role in
my cooking, due at first to cost, and now because of BSE and
other concerns.
Unlike
the current fashionable cooking trend, I cook for enjoyment,
and not in order to impress others. Similarly, I prefer unpretentious
restaurants, as the trendy ones seem to emphasise food "design"
as much as the food itself. It's just a pity that it's so difficult
in Britain to find good food in unpretentious restaurants!
I
hope you enjoy these pages!
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