BOOKS
“Really,” says Peggy Porschen, “all I wanted to do in London was my training as a patissier. But then Elton John came along.” What sounds like the prelude to a modern fairy tale was in reality the starting signal for a remarkable career as a “cake designer”. > More
Why do soufflées collapse so often? What happens when sauces thicken? Why does meat sometimes turn tough or hard? If your hunger for knowledge inspires you to think about topics like these, then Peter Barham’s “The Science of Cooking” is the perfect book to satisfy your appetite. > More
Stuart Pigott does not care for wine snobs. He is not interested in the elitist fuss that some wine connaisseurs like to make; instead, he appreciates the pure joy that a good wine can give you. > More
|
