“If I had to narrow my choice of meat down to one for the rest of my life, I am quite certain that meat would be pork.” James Beard Within a short radius of our village, we have a surfeit of that endangered species – the traditional butcher. At the risk of...
A nearby farmer, whose commercial preoccupation is to encourage many thousands of less than cheerful hens to provide the nation’s supermarkets with inexpensive eggs, has at least one redeeming feature; he has a quince tree on his farm. Providentially, he has no idea...
In her book, Mastering the Art of French Cooking (1963), Julia Child offers a sensual introduction to her chapter on the omelette, “A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside.” followed by her more familiar,...
“Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” Mark Twain, from Pudd’head Wilson Elsewhere on this site I have discussed the flagrant abuse suffered by our compact and creamy white cauliflower...
“The classic soup à l’onion is truly a formidable beast – and you can pronounce that ‘formidable’ in either French or English with equal precision.” Richard Ehrlich The Centre Pompidou in Paris is described by its architects Richard...
![Onion Soup [Soupe à l’oignon]](http://keithreeves.co.uk/wp-content/uploads/2020/07/IMG_4061-1080x675.jpg)