Culinarian Press

27/09/2019

Spent the day at preparing for their Honey Festival this weekend.
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Along with a honey trail around the estate, which highlights biodiversity and , there will be plenty of hands-on workshops and tastings for children and adults.
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@ Johnstown Castle, County Wexford

14/10/2018

Great find at 📖
I could spend days here at New York City’s oldest independent bookstore. An entire six-story townhouse specialising in first editions, leather bindings, antique maps, prints, and autographs. 📚

23/04/2018

"Cookbook shops freeze time, forever embracing the excitement of thumbing through a rare title...... "

Cookbooks + bookstores = dream destinations.

08/04/2018

“Insisting on photos is akin to hiring a swimming coach but insisting on staying in the shallow end of the pool for the lessons. Years and years of lessons. It fails to build confidence.

And it deprives you of the work of some of the best cooks who ever wrote books.”

Musings Classic Cookbooks People Won’t Even Look At Posted on April 7, 2018 by Matt Sartwell 07Apr “I can’t make it if I don’t know what it looks like” The books in the photograph above include some of the most useful and beloved cookbooks released by American publishers in the last fifty ...

02/04/2018

One of my favourite cookbook authors, Maida Heatter, is writing a new cookbook with her niece, Connie Heatter. Maida is 101!

The new book is a compilation of her fans’ favourite recipes. It will be published in summer 2019.

A golden Bundt, scented with lemon zest and painted with a lemon-sugar syrup, Maida Heatter’s East 62nd Street Lemon Cake is a favorite among Times readers.

20/03/2018

"At their finest, cookbooks teach us more than just recipes. They help us understand how to become better cooks, help us travel without leaving our kitchens, and lend us a glimpse into the bustling back of the house at some of the most prized restaurants. They are just as good reads as they are guides to cooking."

From an insider's look at Venice to a beautiful collection of menus, this season's crop has it all.

18/02/2018

One of my favourite books by Jane Grigson. It is definitely a go to cookbook for menu inspiration or when you have a glut of an ingredient laying around the kitchen. Published in 1971, the book is split into chapters and sub-sections on produce like; peas, parsley, venison, mussels, walnuts, prunes and gooseberries. My favourite chapter to read again and again is ‘fruit liqueurs & ratafias’. Many of my liqueur recipes stem from here like cherry brandy and crème de cassis. There is a recipe for tarragon liqueur which I made once many year’s ago. The liqueur has a pale green hue and tastes of aniseed. I remember using it in casseroles, creamy chicken and vegetable sauces. I did play around with it in desserts soaking sponges and fruit, and boozing up ice cream. I also enjoyed the odd glass straight too as I really love the flavour of aniseed. 📚

20/01/2018

A chef who nurtured many chefs and cooks around the world through his mentorship, support, activism, cooking, recipes, and cookbooks.

We have learned so much from you. Thank you.

Sleep well,

Mr. Bocuse was a leading figure in the pathbreaking culinary movement known as nouvelle cuisine.

02/01/2018

Great to see Rowley Leigh's new book 'A Long & Messy Business' has been fully funded on Unbound.

One of the many cookery books I can't wait to read this year.

The definitive collection of recipes from one of our greatest food writers

06/12/2017

"Soft, dark brown onions in five minutes. That is a lie. Fully caramelized onions in five minutes more. Also a lie."

I've spoken to many chefs, cooks, writers, editors, food producers, and cookbook lovers at length about this.

One of my biggest pet peeves is poor recipe writing.

This article is news you can use, served two ways: For one thing, it teaches you how to actually brown onions. And for another, it teaches you that you ...