Before I dive into the meat of the matter here – a very brief celebration of Colman Andrews’s newest book, The British Table (2016), the impetus that brought me to the page this morning – I’m going to share a few words about how I perceive British food vis-a-vis the United States. Perhaps you’ve thought that I’d […]Read more "Blah and Nasty and Bland? Nah! Or, Why You Should Love British Cooking (and You Do)"
“Captivated by British cuisine – from its ancient savoury dishes such as the Scottish haggis to traditional sweet and savoury pies, pastries, jellies and ices, flummeries, junkets and jam roly-poly – Regula tells the story of British food, paying homage in particular to the great British pudding, which is versatile and wonderful in all its […]Read more "Pride and Pudding: An Ode to British Cooking"
Martha Bradley’s The British Housewife (1756) has long fascinated me, for all her detail and precise instructions. And, most of all, for her emphasis on local foods, long before Alice Waters or Michael Pollan were gleams in the eye of God. Of course, the other point I want to make here is this: the English were quite […]Read more "Greens and Roots in Season, or, Martha’s Local Foods (18th century) Cookbook"
Bill Yosses, the current White House pastry chef says pie is the all-time favorite in the Obama White House, but adds that “The dessert that was the biggest hit last year was a sugar cookie in the shape of the First Family’s dog, Bo. This year we have a black and yellow bumblebee to celebrate […]Read more "Eating Dessert at the White House + A Word about Dallas, November 22, 1963*"