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.
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!”
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”
This week’s free summer 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 strawberry tart is a work of art’ – Cooking with Pomiane”
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…
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.