Tantalise Your Tastebuds DAY ONE: The definition of Tantalised, as I have always understood it, is “To desire something usually out of reach” – “usually” being the important word right now. For those of us who are serious cook book addicts, the sight of a cook book with pictures so mouth-wateringly stunning that you almost […]
Our favourite cook books, old and new.
I got 2 Dan Lepard books for my birthday. Dan is the bread hero of my bread hero Patrick Crabtree. This is the first loaf I made called “Flash Loaf” cos the whole process took only 2 hours including proving, baking and cooling. Brilliant tasty, crusty wholemeal and rye loaf made with ingredients such as […]
“Your Brick Oven – Building it & Baking in it” Time to write a book review – this time about brick ovens, how to build it and bake in it. It’s 6.45am on a grey September morning in East Yorkshire, and I’m sitting in our office at the top of the house, at my computer, […]
Black Pudding & Foie Gras Black Pudding & Foie Gras entered my life in a round-about sort of way. I received an urgent call from my son, Anthony, of Face Publications, who had been working with chef, Andrew Pern, of The Star Inn, Harome, North Yorkshire, to create what they both hoped would be a […]