- There seems to be a fashion for creating Pantone versions of foods at the moment – there are these tarts and these Easter eggs.
- I got the Penguin The Great Food Box Set for Christmas. They are little paperback books with beautifully designed covered from a series of great food authors. I’ve just finished ‘Eating with the Pilgrims and Other Pieces‘, by Calvin Trillin. If you like Jeffrey Steingarten or even Tim Hayward, you might like this little book too.
- Michael Laiskonis organised a special dinner, cooked entirely by pastry chefs, called ‘Killed by Dessert‘. The menu sounds amazing, and you can also see photos from the dinner taken by Shuna Fish Lydon (a.k.a. eggbeater).
- Following my post on miso, there’s a great post here about making your own dashi.
- The next post is going to be about buns. Dan Lepard did a great post for the BBC Food blog on how sweetened, enriched dough works with the yeast, and how to ensure success with your Hot Cross Buns.
- A couple of recent posts about food writing: this article in the New York Times about what it’s like to be a ghostwriter for a chef’s cookbook; and a recent one from Amanda Hesser, who used to work at the New York Times as a food writer, on her advice for aspiring writers. The interesting thing about Amanda’s article is that she advises not making food writing the only thing you do – she says you need to combine it with other things, as it just doesn’t pay enough on its own any more.
Back soon with a proper post.