cookery
Small mercies: Dead-End Memories, by Banana Yoshimoto, reviewed
Rape, poisoning, child abuse and betrayal feature in Yoshimoto’s dramatic stories – but gratitude and forgiveness run alongside sadness, stitched in the same cloth
The pleasure of reliving foreign travel through food
Russian hand pies, Polish chlodnik, Turkish fruit compote and a Latvian trifle are among the many dishes recreated in Edinburgh by the globetrotting Caroline Eden
No nonsense in the kitchen
The forthright food columnist Rachel Cooke has little patience with faddy eaters, ‘meditative’ kitchen tasks or the craze for Portuguese custard tarts
The women who changed American cuisine forever
What is ‘immigrant food’? In America, the answer can be just about anything — from burritos to bibimbap to burgers.…
While Dutch schools ban birthday cakes, the British pine for the next Bake Off
The Way We Eat Now begins with a single bunch of grapes. The bunch is nothing special to the modern…
From now on you can assume that every TV-drama cast is female-led
From time to time, a TV show comes along which is so thrillingly original, so wildly imaginative, that you can’t…
Cooking I find easy and satisfying. Preparing microwave dinners, on the other hand...
When some years ago I stopped having to go to an office, mainly because nobody wanted me to go to…
The best cookery books of 2013
Nigel Slater’s books lead the field in cookery book design, but his latest, Eat: The Little Book of Fast Food…
Mastering the Art of Soviet Cooking, by Anya von Bremzen - review
The early 1990s in Russia were hungry years. At the time, I was a student, too idle to barter and…
