A Baker’s Dozen of British Cookbooks for the Christmas Season – Book #4

Elizabeth David presents yet another example of how British culinary sensibilities influenced American cuisine. None other than Alice Waters attributes her love of terroir to Elizabeth David’s work, citing the cover of Ms. David’s French Provincial Cooking as representing how she wanted food to be. And thus Chez Panisse was born. The rest is history, as they…

A Baker’s Dozen of British Cookbooks for the Christmas Season – Book #3

Mr. Adrian Bailey’s The Cooking of the British Isles follows Ms. Hartley’s work in a logical sequence, for both traveled the length of the land to get the story and record a lifestyle diminished a little each and every day. In addition, Mr. Bailey’s book points out visually a number of English culinary-related traits that still…

Food, Photography of

Photography is pretty simple stuff. You just react to what you see, and take many, many pictures. ~Elliott Erwitt Truth be told, I love photography for many reasons, one being the sense of peace that comes with observing the world around me. Photography forces a photographer to be centered. To photograph means slowing down and…

The Crêpe Makers of France

Want to make your own? Here’s a recipe from Epicurious: Nutella and Banana Crêpes 4 servings Crepes: 1 cup all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1 1/2 cups fat-free milk 2 large eggs, lightly beaten Cooking spraySauce: 1/4 cup hazelnut-chocolate spread (such as Nutella) 2 tablespoons fat-free milk 1/4 teaspoon vanilla extract 2 large…