Later this year, Serif will be publishing Frances Bissell’s The Fragrant Pantry: Floral Scented Jams, Jellies and Liqueurs, the third volume in her acclaimed trilogy of books on cooking with flowers. In the meantime we would like to share this delicious dessert recipe from The Floral Baker: Cakes, Pastries and Breads.
Continue reading “A delicious summer dessert from Frances Bissell”
Today is Pahela Baishakh – Bengali New Year, and to help our readers celebrate here are two delicious recipes from Chitrita Banerji’s Bengali Cooking: Seasons and Festivals.
Continue reading “Celebrate Bengali New Year with Chitrita Banerji”
This week’s free recipes are taken from the very first book on Jamaican cuisine, Caroline Sullivan’s Classic Jamaican Cooking, first published at the end of the nineteenth century. Nothing is as evocative of the Caribbean as the taste of coconut, and here Sullivan offers two delicious baked coconut dishes.
Continue reading “Classic coconut recipes from 19th century Jamaica”
This week’s free recipe is taken 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 “Édouard de Pomiane and the spirit of spring”
This week’s free recipe is a little unusual. Taken from the Alice B. Toklas Cookbook, here Alice Toklas recounts the occasion on which she served Striped bass for Pablo Picasso…
Continue reading “Alice Toklas and a dish for Picasso”
Alice Babette Toklas was born and raised in California. In 1907 she moved to Paris, where she lived with Gertrude Stein, the American writer and art collector, and later to the Bugey, a region in south-eastern France famous for its gastronomy. She and Gertrude Stein worked as volunteers for the American Fund for French Wounded during the First World War and, although both were Jewish, they remained in Nazi-occupied France throughout the Second World War. In addition to keeping one of the most celebrated tables of the twentieth century, Alice B. Toklas also worked as a translator, and both her memoirs and her correspondence were published to great acclaim. The following is an extract from the Alice B. Toklas Cookbook, on the tradition of french cuisine…
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This week’s free recipe comes from Roman Cookery, Mark Grant’s classic work on the cuisine of ancient Rome. Roman Cookery unveils one of Europe’s last great culinary secrets: the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, their cuisine was the origin of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking.
Continue reading “A delicious recipe for pork, white wine, and figs from ancient Rome”
This week’s free recipe is a winter dessert dish from Frances Bissell’s The Scented Kitchen: Cooking With Flowers.
Find out more about The Scented Kitchen here.
Earlier this month Tiffin published the following interview with author of Bengali Cooking, Chitrita Banerji:
I met Chitrita Banerji the week before Thanksgiving at her Cambridge home, where we shared a pot of fine tea and she plied me with homemade Bengali snacks—sandesh, the milk sweet so popular in Banerji’s native Kolkata, and postor bora, fried croquettes made out of white poppy seeds and rice flour. The bricked-in alleys and mews outside were deserted from the piercing cold and it was a delight to speak with Banerji about everything from Satyajit Ray (whose Feluda stories she has translated) to the history of chhana, the milk solids that famously form the basis of a wide variety of Bengali sweets (sandesh included).
Continue reading “The Hour of The Goddess: An Interview With Chitrita Banerji”