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Andy Lynes
30 followers
30 followers
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My review of Drew Smith's Broth to Bowl cookbook

What is it? Sixty-odd soup recipes based around six base broths and their variations. Who wrote it? Drew Smith, a former Good Food Guide Editor and author of Oyster: A Gastronomic History with Recipes. What does it look like? The clean, elegant layout…

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My review of @chefgalton great new seafood cookbook

The silver-edged pages of Hook Line Sinker glint in the light, like the skin of the fresh sea bass featured on the cover of this strikingly designed book – it’s even wrapped in a transparent PVC dust jacket. It looks just as good on the inside too (not…

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Potted otter and whale vomit, @sjfbilton discovers the weird world of 18thC British cuisine.

Reviewed by Sam Bilton Long before chefs began coveting stars, their reputations were built on the social standing of their patron. The bigger the ‘nob’ you worked for, the more prestige your position as a chef held in the 18th century. Charles Carter’s…

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Hot turkey recipe, perfect for the weekend, from The Road to Mexico by @rick_stein

Although Mexico and the southern US are where turkeys come from there are precious few recipes for them in Mexican cuisine. It’s traditional to serve mole poblano with turkey, but more often than not it’s made with chicken. So I thought I would come up…

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A great fish taco recipe taken from The Road to Mexico by @rick_stein

For many years the beaches on the north coast of Cornwall were patrolled by Australian lifeguards, originally because they had the surf life-saving skills that were unfamiliar to the locals. For me, this meant many summers of friendship with pleasant…

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I like the way that in Mexico the rice for rice pudding is first cooked in water. Even though the cooked rice is then mixed with milk and condensed milk, the rice still tastes clean and not claggy. This is common everywhere, but I once had a rice pudding…

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My review of @markdodsonchef cookbook This is Mine

You may know that Mark Dodson has held a Michelin star at The Mason’s Arms, his Devon pub, since 2006. You’ll probably also know that he’s a former head chef of The Waterside Inn. But you may not realise that he’s the only Brit ever to hold that position…

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Restaurateur and seafood expert Rick Stein has been absolutely bloody everywhere. He’s written numerous cookbooks (many of them with an accompanying TV series) covering France, Spain, India, the Med, the Far East, most of Europe and the UK. Now he’s…

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It’s embarrassing to admit, but I had never seen ratatouille cooked and served this way until I saw the animated film of the same name. It inspired me to revisit this dish, and I’m glad I did because when it’s not cooked to a mush and the vegetables still…

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Cuisine: Nordic/international Suitable for: Beginners and confident home cooks Cookbook Review rating: 4 Stars Buy this book Downtime: Deliciousness at Home £26 Ebury
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