What's cooking: Heston at home

Heston at home is the first cook book that I bought in a while and it's totally different from the books I usually buy.
But having seen his show Heston's Mission Impossible on Channel 4 I'm a bit of a fan. Particularly the episode where he goes onboard HMS Turbulent, a nuclear-powered Royal Navy attack submarine where he plans to shake up the crew’s diet.
I'm still only reading the book but there are plenty of very interesting recipes and I'll love to try cooking the blumenthal way.
I'll keep you posted.

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Need supply ? Dehillerin is the place !

I was in Paris in January - job wise. I like Paris but I'm really not lucky when it comes to restaurants. I usually work late and don't have time ( and am to tired ) to go to one of the "must go" restaurants where you need to book days in advance. So I try smaller places with not much success. The food french restaurants serve seems so outdated and always way to heavy. Since I go twice a year I would be very grateful for some tips.
But I love the french products, my suitcase is always stuffed with cheese, sweets ( finally made my way to Pierre Herme) and Wine.
This time I finally made it to Dehillerin again. Since years I'm dreaming of a iron pan like nigel slater uses it - I always new Dehillerin is the place to buy one but I did not find time. So after certainly more than 6 years it just blew my mind again this is just THE shop for cooks. Love it!
The family run business exists since 1820. They stock everything a cook needs.

18 et 20, rue Coquillière - 51, rue Jean- Jacques Rousseau - 75001 PARIS
Tél. : 01 42 36 53 13 - Fax : 01 42 36 54 80

Open monday from 9h to 12h30 and from 14h to 18h
tuesday till saturday from 9h à 18h.
Closed on sunday

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A good friend of mine showed me the Plenty by Yotam Ottolenghi cookbook back in December and I immediately ordered it . It arrived before christmas, I had a short look through it and wondered why I ordered it -  didn't speak to me at all.

Months later, when the days were getting longer and warmer, I picked it up again and had the immediate urge to start cooking. This is the sort of cook book that inspires me , I only have to look at the pictures and my brain starts cooking. For several weeks I was cooking Ottolenghi style with out ever reading a recipe - only looking at the pictures.

Plenty is Yotam Ottolenghis second vegetarian cook book and it's a must have !


Ottolenghi's Guardian
"the new vegetarian" column is always a good read too.

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Fussy kids - a good read by Alex Renton

For a long time I wanted to share this with you. When every I fell totally guilty again for our boys eating habits I read it.

It's just from A-Z how our culinary life with our son is like. Only for Alex Rentons son it's not the pasta but the cheese.

I strongly recommend you read this extremly funny article from Alex Renton in the food monthly June 2006 ( when I read this first I did not know what was waiting for me).

"What do you give the boy who doesn't like anything - except cheese?
Even the children of foodies need to be coaxed into trying something new, but how do you whet young appetites? Alex Renton takes seven-year-old Adam to the supermarket with his own basket and the pick of the aisles"

read the full article here

or if your to busy here are my 3 favorite quotes:

"But when Adam and I first sat down with a plate of boiled lobster that we'd caught and cooked together, he said 'Yuk!' without even trying it. I thought I might cry. If he'd come home with Black Sabbath tattoos, newly baptised into the Church of Beelzebub, it could hardly have been worse."

"While we were there, though, I managed to lose his trust in me, forever, as far as food is concerned. One day at a Thai restaurant table, when he was four or five, I offered him money if he'd just try something Thai and tasty. He remembers the event well - 'the day you made me drink the fish sauce'. Stupid Dad. His reaction was spectacular - he threw up all over the table. Who wouldn't? Now, if I offer him an olive or an anchovy, a macadamia nut or a piece of 70 per cent cocoa chocolate, and tell him it's just delicious, he'll go: 'Oh, no, I don't think so! Nice try, Dad.' I'm not catching him out again. "

"Or, as happened last winter, when the narrow list of foodstuffs he will eat with enthusiasm actually contracts. That was a bad time. Fish fingers, chicken breast and scrambled eggs all departed the menu in the space of a few weeks, and the only meat or fish protein left was little Piglet-pink Richmond sausages. But we bounced back, with Marks & Spencer's breaded chicken goujons (that's posh nuggets), boiled eggs (yolks only) and canned tuna. You keep trying, you don't give up, you're positive, encouraging and you offer variety without pressure. You keep your temper, you try to get off his case. But how we miss those fish fingers - and I never thought I'd find myself saying that."

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The new Nigel Slater book is out

Tender vol 2 - a cooks guide to the fruit garden.
A must have, as beautiful and  inspiring as Tender vol 1 - a cooks and his vegetable patch.

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Main Img

Nina from toujours toi pointed this out to. cookieboy is a japanese "boy" who makes the most stunning cookies, go see for yourself - pure art!


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an interesting link!

Amy Dickerson for The New York Times

hello friends,
i came across this link about food blogging and what i would call vernacular food photography... check it out on www.nytimes.com

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Tom Aikens Fish

Another cook book I recently bought is Fish by Tom Aikens. I can only recommend it, especially to people who like fish but are concerned by the state of our oceans and fish stock.

"We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish." randomhouse books

Read this interwiew with tom on seafood choices an organisation mobilizing and connecting world leaders who support action for a sustainable supply of seafood and healthy oceans through responsible business, management, policy, and regulation.

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Nigel Slater "Tender"


I just bought the new cookbook from Nigel Slater and adore it. All about vegetables in the kitchen and in the garden. The perfect book for a cook with his own vegetable patch like myself.
It's the first cookbook I read like a book. I like the way he writes, the stories on his garden and his experiences as a gardener.  His cooking I always loved, healthy, down to earth food made with lot's of passion.
The book is full of beautiful pictures by Jonathan Lovekin. No doubt this is my cook book of the year.



"Tender is the story of my vegetable patch, how it came to be and what I grow in it. The book is published in two volumes, vegetables and fruit. Nearly a thousand pages in length and taking five years to write, Tender is a memoir, a study of fifty of our favourite vegetables, fruits and nuts and a collection of over five hundred recipes. Photographed, as all of my books, by Jonathan Lovekin in my own kitchen a metre away from the vegetable patch. Volume One is out now, Volume Two is to be published in 2010. For more details, click below."

more on nigel slater

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 Product Images 0000 1866 Delapaz Peru Norte200906101052

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I just came across this site. Foozie is an online marketplace where you can discover and buy food directly from small passionate food producers and growers.

"Our small piece of that mission is to help the small food producers across the country find customers and grow their business. We believe that instead of a small number of large food companies there should be a large number of small food companies. We’re a bit obsessed with good food and passionate about connecting those that like to eat it with the people that make it."

I like the philosophy and they have some really good looking products in their shop.


read the new your times article on foodzie

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