Jan 11, 2013
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On the menu...
What is Ferran Adrià’s favourite restaurant? Where does Heston Blumenthal like to splash out? Discover 50 places where the world’s best chefs dine
©Dreamstime
This 1867 cookbook offers ‘flesh consumers’ many compelling reasons for giving up meat. Shame about the ensuing 757 recipes...
Jan 11, 2013
©Nina Mangalanayagam
RECIPES
Jan 11, 2013
The Paris baker: digestive biscuits
Based on an Irish recipe, these are an easy-to-make treat – with or without cheese
©Andy Sewell
Rowley Leigh
from
RECIPES
Jan 11, 2013
Recipe: beef consommé with oysters
‘The emergence of a shining clear liquor from the murky depths of a stock is a thing of beauty’
Jan 11, 2013
The art of sushi
A documentary about a family of Tokyo sushi masters shows culinary devotion taken to exquisite heights. But not all chefs want to work this hard
©Andy Sewell
Quince and sherry trifle
©Andy Sewell
Braised ham with cumberland sauce
restaurant reviews
©Charlie Bibby
Nicholas Lander
Jan 11, 2013
Honey & Co., London
‘Even a few minutes in this place can feel like a sojourn in the Middle East’
Nicholas Lander
from
RESTAURANTS
Jan 4, 2013
Le Sergent Recruteur, Paris
‘A savoury pithivier is part of the classic French culinary repertoire and this restaurant’s version with black truffles is rich and impressive’
©Johnny Savage
Nicholas Lander
Dec 21, 2012
The Pig’s Ear/The Greenhouse
‘Irish restaurateurs and chefs now write their menus to reflect the quality of the country’s increasingly excellent produce’
©Julia Gillard
Nicholas Lander
Dec 14, 2012
Williamsburg, New York
From designer-distressed Marlow & Sons to ‘captivating’ Reynard, Andrew Tarlow (left) has an essential eye for detail
Nicholas Lander
from
RESTAURANTS
Dec 7, 2012
Clos Maggiore, London
‘Eventually my wife’s face broke into a broad smile. She had unearthed a gem’
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Bonnes Nuits
Côte de Nuits are not wines that will have to be cellared for decades. They are characterised by truly burgundian delicacy