The tea loaf love continues. The one above is Justin Gellatly’s version from ‘Bread, Cake, Doughnut, Pudding‘. It uses Earl grey tea and lemon zest and is beautifully fragrant as a result.
- Gabrielle Hamilton’s Prune cookbook is out. This review by Julia Moskin in the NY Times suggests it’s like a kitchen manual. I would have hoped for more Gabrielle Hamilton prose, based on her excellent memoir, ‘Blood. Bones and Butter‘.
- Espresso burnt sugar shortbread
- I think this piece (What if you just hate making dinner?) is too harsh on the cookbooks she lays into – but perhaps more from feeling set up with false expectations of what it means to be a good mum. But worth a read to see how foodies can seem to the ‘normals’.
- Felicity Cloake tackles the tricky question of how to make the perfect grilled cheese sandwich
Using Mainly Spoons 