After moving to New York, I have been reunited with my cookery books. It reminded me of how I was first drawn to cookery as a child. Watching my mother in the kitchen.
Mr Dundas! I’ll have you know that writing about food in such a delicate and tempting way is illegal in many of these United States. But please keep doing it 😝 I loved the description of pulling England from pies and mash. Having grow up in the 70s, everything in the US kitchen focused on “efficiency,” which meant it came from a can or a frozen block. Thus, I thought I hated winter cabbage and Brussels sprouts until I learned to cook them properly. Bravo!
Great article. Cookbooks by great cooks and chefs are one thing, always a welcome friend in the kitchen, but I'm bamboozled these days by the rush of celebraty chefs ready to bottle, can, or box their skill and expertise into supermarket ready convenience products, such as sauces and ready meals.
Dear Elizabeth David would be just as perplexed! Surely, if one needs a Béchamel, Hollandaise, Arrabbiata, or Puttanesca sauce, just buy the ingredients fresh, follow the recipes and then pat yourself on the back... You did it!
Oooh, how exciting to get to unpack! Your childhood garden sounds absolutely wonderful; I enjoyed walking around it, and how your love if both cooking and ingredients comes together. I can smell your dish already. Bon appetit!
Beautiful images
Mr Dundas! I’ll have you know that writing about food in such a delicate and tempting way is illegal in many of these United States. But please keep doing it 😝 I loved the description of pulling England from pies and mash. Having grow up in the 70s, everything in the US kitchen focused on “efficiency,” which meant it came from a can or a frozen block. Thus, I thought I hated winter cabbage and Brussels sprouts until I learned to cook them properly. Bravo!
Thanks Jeff. Cooking is definitely a labour love. But given we are feeding the most precious creatures it seems worth the effort!
Great article. Cookbooks by great cooks and chefs are one thing, always a welcome friend in the kitchen, but I'm bamboozled these days by the rush of celebraty chefs ready to bottle, can, or box their skill and expertise into supermarket ready convenience products, such as sauces and ready meals.
Dear Elizabeth David would be just as perplexed! Surely, if one needs a Béchamel, Hollandaise, Arrabbiata, or Puttanesca sauce, just buy the ingredients fresh, follow the recipes and then pat yourself on the back... You did it!
Oooh, how exciting to get to unpack! Your childhood garden sounds absolutely wonderful; I enjoyed walking around it, and how your love if both cooking and ingredients comes together. I can smell your dish already. Bon appetit!