The Eels of Hannah, Or, Hannah Glasse’s Lenten Recipes

In my forthcoming book – with illustrations by Courtney Nzeribe – I discuss Hannah Glasse’s cookbook. (And much more, of course!)   Poor Hannah Glasse. Literally. Except for Martha Stewart, she may be the only cookery book writer who did hard time for financial woes. Author of The Art of Cookery Made Plain and Easy, … More The Eels of Hannah, Or, Hannah Glasse’s Lenten Recipes

Capouns In Councys, from The Forme of Cury (1390)

Just an example of the type of recipes you will be able to recreate with the help of my upcoming book, A Hastiness of Cooks.  Recipe reconstructed and recreated from archaic language. An example of what’s in my upcoming book, “A Hastiness of Cooks.” Chicken in a saffron-infused sauce, flavored with Poudre Forte, or “Strong Powder.” … More Capouns In Councys, from The Forme of Cury (1390)

The Curry Guy

Curry. I can’t live without it. And thus it was only natural that I used some of my Santa Claus money to buy myself a copy of Dan Toombs’s clever cookbook, The Curry Guy: Recreate Over 100 of the Best British Indian Restaurant Recipes at Home (2017). The cooking found in British Indian Restaurants. Or BIRs. … More The Curry Guy

Happy Christmas to All!

At Christmastime, my kitchen becomes a place where past and present merge.  Through food, I honor my ancestors – the known, the unknown, and the never-to-be knowns, all the people whose DNA runs through my veins and shapes my nose and determines my character. They hailed from Dorset, Devon, Somerset, Cheshire, Lincoln, London, Kent … … More Happy Christmas to All!

Cooks, Kitchens, and Places: Josephine’s Tale

Since modern photography only came into being around 1816, when Nicéphore Niépc combined camera obscura techniques and paper with photosensitive qualities, the faces of so many people will never be known to us. Those of the rich, the powerful, and the occasional peasant – thanks to artists such as Pieter Bruegel the Elder – we their … More Cooks, Kitchens, and Places: Josephine’s Tale

Day 3: Chicken – Celebrate American Food History

On June 20, 2016, Jas. Townsend and Son posted a remarkable video on YouTube. Over 1 million people have since watched Mr. Townsend cooking fried chicken, based on a recipe from an English cookbook from 1736: Dictionarium Domesticum, by lexicographer Nathan Bailey.  Bailey’s greatest work appears to have been his Universal Etymological Dictionary, published in 1721. … More Day 3: Chicken – Celebrate American Food History

Day 2: Oysters – Celebrate American Food History

Jonathan Swift once quipped, “It was a brave man who first ate an oyster.” And an even braver one who pried open the shell without special gloves and knives. Actually, it’s more likely that our hero (or heroine)  used a rock to smash into the mollusk. Oysters kept people alive in the early days of colonial North America, … More Day 2: Oysters – Celebrate American Food History