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

 Product Images 0000 9793 Phatbeets Ricks Picks Product Images 0000 2142 Bubblegum

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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The pedant in the kitchen

pedant in the kitchen

I'm already was a big fan of Julian Barns, A History of the World in 10½ Chapters is among my favorite books. Of course I was very pleased to find that he wrote a "food book".
The pedant in the kitchen is a collection of essays on the preparation, consumption, and enjoyment of food. I read it in one go and can only recommend it. It's about the trouble that comes with cookbooks. So funny.

"The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand, slowly and with pleasure, his culinary repertoire. A stern critic of himself and others, he knows he is never going to invent his own recipes (although he might, in a burst of enthusiasm, occasionally increase the quantity of a favourite ingredient). Rather, he is a recipe-bound follower of the instructions of others.

It is in his interrogations of these recipes, and of those who create them, that the Pedant's true pedantry emerges. How big, exactly, is a 'lump'? Is a 'slug' larger than a 'gout'? When does a 'drizzle' become a downpour? And what is the difference between slicing and chopping?

This book is a witty and practical account of Julian Barnes' search for gastronomic precision. It is a quest that leaves him seduced by Jane Grigson, infuriated by Nigel Slater; charmed by the recipes of Edouard de Pomiane; and reassured by Mrs Beeton's Victorian virtues. The Pedant in the Kitchen is a perfect comfort for anyone who has ever been defeated by a cookbook."
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The other one is called smittenkitchen, also very inspiring.

"Deb is the kind of person you might innocently ask what the difference is between summer and winter squash and she’ll go on for about twenty minutes before coming up for air to a cleared room and you soundly snoring. It’s taken some time, but she’s finally realized that there are people out there that might forgive her for such food, cooking and ingredient-obsessed blathering and possibly, even come back for more.

When she’s not prattling on about galley and grub, Deb is a freelance writer covering topics from technology to the daily grind, and freelance photographer with a focus on travel and, of course, food. "

"The site is powered by Wordpress, a plethora of plugins, wine and 70% chocolate. "


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101 cookbooks
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101 cookbooks


 Mt-Static Images Food Seaweed Risotto Recipe

Today a friend send me to foodblog links 101 cookbooks is one of them.
It's a lovely made blog , a recipe journal. It  primarily features healthy, vegetarian recipes - with the occasional sweet treat thrown in.
The about text could be from me only that I did not find the time for all that cooking :-(
Go check it out - It's inspiring!

"About 101 Cookbooks

The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.

101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection - I was cooking the same recipes over and over. I seemed to buy a new cookbook every time I stepped out the front door - always with good intentions. I would regularly go through my collection of books and magazines and carefully tag each recipe that piqued my interest. I ended up with shelves full of books brimming with Post-it notes and drawers full of recipes clipped from my favorite magazines - neatly organized by course, flavor, region, or ingredient.

I made a resolution (although it turns out that I wasn't very good at keeping it). I would stop buying cookbooks, or at least scale back, and start trying new recipes. In the process I hoped to learn new techniques, explore unfamiliar ingredients, discover/keep track of new recipes, document my successes and failures, and hopefully inspire other cooks to do the same.

The site has evolved a bit since the early days. Now I choose and write about the recipes that intersect my life, my travels, and my everyday interests - often they are from my cookbook collection, sometimes not - they might come from a friend or family member, or I might write about a recipe I created myself. I focus primarily on natural, whole foods and ingredients."


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