Tag Archives: Food

Book Review: A Taste of the Unexpected


For the past week and a half I’ve had my head buried inside the book ‘A Taste of the Unexpected‘ by Marc Diacono, published by Quadrille Books.  The title itself invites you into the book to discover what lies within but … Continue reading

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Roux


A Roux is the classical basis for any and all sauces.  Getting this right can make or break a sauce just as easily as any other stage in its cooking. You need an equal weight of plain flour and butter. … Continue reading

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