FOOD BOX, Food Writing, REBLOG

The Ten Best Books About Food of 2018

These ten titles should satisfy readers hungry to learn more about the history and science of food By Rachel Tepper Paleysmithsonian.comNovember 19, 2018 The world around us may be aswirl in chaos, but food writing was an undeniable bright spot in 2018. This year’s best offerings tackle a number of topics, including why people around… Continue reading The Ten Best Books About Food of 2018

FOOD BOX, Food Writing

Making Jams, Jellies and Sweet Preserves (2)

Making Jams, Jellies and Sweet Preserves (1) Equipment You need very little special equipment. For cooking my jams and preserves, I use a large, enamelled, cast-iron casserole dish. You need a pan about 15–20cm/6–8in deep, and one that is also wide enough to give a large surface area: this makes the boiling process as quick… Continue reading Making Jams, Jellies and Sweet Preserves (2)

FOOD BOX, Food Writing

Making Jams, Jellies and Sweet Preserves (1)

Autumn is coming and I feel it's great season for making jam! 😀 The Thane Prince's cookbook was recommended by a foodie friend to me last winter. This chapter is purely about making jams, jellies and sweet preserves, from choosing ingredients, equipment, cooking the jam, to potting, labeling and storing. 🙂 Making Jams, Jellies and… Continue reading Making Jams, Jellies and Sweet Preserves (1)

FOOD BOX, Food Writing

PAIRING WINE WITH SEAFOOD by Nathan Outlaw

I would like to share a piece from the newest book of chef Nathan Outlaw which my sister gave me as present this May. Hopefully you will find it interesting and helpful 🙂 ************************* Damon Little, Sommelier, Restaurant Nathan Outlaw There’s nothing better than discovering a sensational new wine – one that ticks all the… Continue reading PAIRING WINE WITH SEAFOOD by Nathan Outlaw

RECIPE

Green Tea-Steamed Mussels with Two Mayonnaises

In this recipe, a green tea infusion tenderizes the mussels and imbues them with a rich golden mahogany color. The tantalizingly zingy aroma of the freshly grated ginger perfumes both the mussels and your kitchen. To cook the mussels, use a large pot, a covered roasting pan, or a deep paella pan, spreading the mussels… Continue reading Green Tea-Steamed Mussels with Two Mayonnaises

FOOD BOX, Food Writing

10 Reasons Why White Wine Is Better than Red Wine

Ten Reasons Why White Wine Is Better than Red Wine 1. White wine does not stain clothing, which is important to those of us who dine with enthusiasm. 2. White wine does not cause debilitating headaches, whereas red wine contains chemicals identical to those hidden from United Nations inspectors. 3. White wine includes Champagne. 4.… Continue reading 10 Reasons Why White Wine Is Better than Red Wine