Straight to the recipe Medieval pasties with bone marrow In 2006 I acquired the book Bones by Australian chef de cuisine Jennifer McLagan.…
Wine nor vinegar Literally verjuice means 'green juice' (from French 'jus vert'). It is the juice from unripe grapes, unripe…
Straight to the recipe Moutayes are sweet fritters from the Mauritian cuisine. This recipe is published with the recipe for Vindaye, Mauritian fish…
Straight to the recipe "You ate all the dodo's!" I've heard that remark several times in the summer of 2006…
Well alright then, just the one! Straight to the recipe Garden peas were an absolute hype in the seventeenth century. They…
Straight to the recipe A delicate herald of Spring The text for this recipe is from a cookbook from the nineteenth…
Straight to the recipe A fifteenth-century antipasto Modern Mortadella is an Italian sausage originating from Bologna, with pink meat, speckled with little…
Solidified nectar In the past glue was made by boiling skins and bones of animals. This has led to the…
Recipes for Japanese stock Dashi is the basic stock of Japanese cuisine. It can be prepared in several manners, but…
Asian noodles enjoy a worldwide popularity, thanks to the easily prepared noodles that only need boiling water. Japanese noodles can…