Spring might seem a little late in coming, but that’s no reason not to try this delightful springtime recipe from Frances Bissell’s new book The Fragrant Pantry: Floral-scented Jams, Jellies and Liqueurs. The book is the third volume in her acclaimed trilogy of books on floral cooking.
The Star Tribune has an interesting little write up of a new book on Americans in Paris who went on to popularise French cooking in the United States. Six authors are discussed, including Alice B. Toklas:
There is Alice B. Toklas — bereft at the loss of her twin soul and lifetime partner, Gertrude Stein — living penniless among kerosene fumes in a Paris flat, surrounded by priceless Picassos, but unable, for personal and estate-related reasons, to sell them. In order to pay some bills, she writes “The Alice B. Toklas Cookbook,” the first cookbook-memoir, a gentle, idiosyncratic celebration of cooking and of life with her great love.
You can find out more about The Alice B. Toklas Cookbook here.
To celebrate the publication of Frances Bissell’s The Fragrant Pantry: Floral Scented Jams, Jellies and Liqueurs we’ll be publishing some of the recipes from the book over the next few weeks. This week we’re pleased to offer our readers Frances’s delightful Christmas marmalade:
Continue reading “Try Frances Bissell’s scented Christmas marmalade!”
To celebrate the publication of Frances Bissell’s The Fragrant Pantry: Floral Scented Jams, Jellies and Liqueurs we’re pleased to offer a a free recipe for Frances’ delicious Christmas jam. The book is the third volume in her acclaimed trilogy of books on floral cooking. You can read more about the book here. Continue reading “A delicious Christmas jam from Frances Bissell’s fragrant pantry”
“What does a crisis of the existing political order look like? What causes such a crisis, and how can it be resolved? In a period like our own, George Dangerfield’s re-issued book on the turbulence and drama of pre-World-War-One Britain is well worth revisiting. It’s a classic work of popular history, first published in 1935, that documents the beginning of the disintegration of a long-established political and social order….”
Read the full review here.
Later this year, Serif Books will be publishing the third volume in Frances Bissell’s acclaimed series on cooking with flowers, The Fragrant Pantry: Floral Scented Jams, Jellies and Liqueurs. In the meantime here is a delicious autumnal recipe from the second volume in the trilogy, The Floral Baker: Cakes, Pastries and Breads.
This week’s free recipe comes from Edouard de Pomiane’s Cooking with Pomiane. A highly-respected scientist at the Institut Pasteur in Paris as well as a much-loved radio chef, Pomiane was once described by Raymond Blanc as “my hero.”
Continue reading “A delicious pumpkin gratin from Edouard de Pomiane”
Today is Indian Independence Day and to celebrate we’re offering this delicious recipe from Joyce Westrip’s Fire and Spice: Parsi Cookery…
Continue reading “Celebrate Indian independence with Parsi Cookery”
This week’s free recipe is taken from Mark Grant’s Roman Cookery: Ancient Recipes for Modern Kitchens. The book reveals one of Europe’s last great culinary secrets – the food eaten by the ordinary people of ancient Rome…
Continue reading “A Real Roman Salad”