Zest and Herbs

Book review: Maangchi’s Real Korean Cooking by Maangchi with Lauren Chapman

Maangchi’s Real Korean Cooking was published in May last year, and I’ve been putting off this review since I got hold of the book in June.  It’s the first cookbook … Continue reading

March 20, 2016 · Leave a comment

Chinese salted black beans

Long considered vital in East Asian cuisines, umami is the “savoury” taste that has only recently been seized upon by chefs in the West and China’s salted and fermented black … Continue reading

May 13, 2015 · Leave a comment

Book review: Meera Sodha’s Made in India

Broadly speaking I think there are three ways of treating a cookbook, perhaps reflecting the reader’s confidence on the subject.  The first way is to do everything the book tells … Continue reading

January 15, 2015 · 2 Comments

Apple upside-down cake

I haven’t really done much baking at all over the last month or so, beyond the odd simple sponge cake. Perhaps it was a kind of Great British Bake Off … Continue reading

October 14, 2014 · 2 Comments

Paneer tikka skewers

For the unfamiliar, paneer is a relatively bland, firm cheese from India that is common in the region’s vegetarian cuisines. It has a firm texture like halloumi and when cooked … Continue reading

September 26, 2014 · 1 Comment

Amchoor: green mango powder

I love slightly sour or sharp flavours in food. They can always lift food and add an extra dimension and flavour, be it a squeeze or lemon or lime, a … Continue reading

September 25, 2014 · 1 Comment

Halloumi and roasted roots

First of all, my excuse for the lack of posts over the past month: I’m moving back down to the South-West soon and have been concentrating my efforts on finding … Continue reading

September 2, 2014 · 1 Comment

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