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It would be rude not to.
I say this not as a boast (for it would be a rather limp one) but as a statement of fact, I make a very good white sauce.
“The secret of cooking is to understand when to stop cooking,” said Marco Pierre White when he was the greatest chef of his generation as opposed to a humble stock cube peddler. I can assume with quite some certainty, that when Shakespeare wrote the phrase, “Some are born great…
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Bear with me, I beg you.
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NewCommunity
How often do you eat omelettes? For a good few years, my Sunday night meal was a simple baveuse omelette on toast, no adornment save a few scrapings…
But then maybe I'm missing the point.
Or, what has become of the traditional roast?
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An existential crisis followed by a list of excellence as a result of making genuine effort to be excellent - my pick for behavioural trend of 2023.
a symbiotic relationship, a rags to riches tale for a cook.
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Wassail to a New Year!
A short story about gluttony and love.
A short story about gluttony and love.
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No Cartouche

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