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The good thing about a trip to the dentist is the chance to rifle through a pile of old Country Lives (or is that Countries Life?). Thomasina Miers has/had a column and in November 2010 she recommended Valentine Warner’s Autumn Pasta. Non the worse for supplementing Fontina with Taleggio. As Ms Miers suggests, first light the … Continue reading
There doesn’t seem to be a consensus on what defines artisan food. There are dictionary definitions, and meanings outlined by purported artisan producers which all seem to follow the same theme: skilled, non-industrialised, natural production methods, following traditional recipes focussed on quality rather than quantity, consistency, speed or economics. At what point do traditional methods become … Continue reading
Out of the Kitchen 