Sunday food links – 17 July 2016

Birthday book haul

It must have been a busy week, because I have very few food links to add, haven’t cooked from recipes until this weekend, and have almost no photos taken in the last week! Perhaps because it was a week full of capital-N News at work, and it was my first week back to four days for a while. But it has been a good week nonetheless.

I cleared out a few cookbooks on Friday, in preparation for more books arriving for my birthday (see the haul above!). As I browsed the (admittedly, overloaded) bookshelves to identify my little-used ones, there are so many that contain more than recipes – they are little time capsules. I hold onto these books because they can take me back to the point where I bought and first read them. Some are signed, by authors or by friends. Some I re-read and love the writing every time. Some I keep as references, because I know that even if I don’t consult them very often, they can answer questions that other books just can’t.

One of the talks at the Food Symposium last weekend was on editing Wikipedia. Cooking, in common with other areas that interest women, is under-represented, and women authors particularly. Despite all the scientific pretence we use around food, much is still unknown and undocumented, which makes holding onto great food books all the more satisfying.


Three(!) birthday cakes:

Without a recipe:

  • Pesto – spinach, basil, pistachio, almond, pecorino and parmesan
  • Pasta with courgette, broccoli and pesto
  • Cappelleti with pesto
  • Cappelleti with roast tomatoes and creme fraiche
  • (and a rare restaurant meal: lunch at Jason Atherton’s Social Eating House in Soho)
  • Mum catering: Roast chicken, and baked fish
  • Sausages with tomato bread salad
  • Lamb kofte (from the freezer) with rice, yoghurt and Five O’Clock Apron slow-roast carrots


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I’m Louise, and I’m a compulsive baker, cookbook hoarder and a bit of a food geek. I learnt to cook at home, and later at Tante Marie’s cooking school in San Francisco. With a science degree and a background in IT analysis, I like to understand why a recipe works, not just how to do it. Why the rules are there and when they can be broken.

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