Category Archives: Food Writing

Rachel Roddy My Kitchen in Rome Before arriving in Italy I hadn’t drunk coffee for several years, for several reasons, none of which are particularly interesting. I returned to coffee-drinking with a ristretto in a noisy bar near Napoli airport … Continue reading →

Marcella Hazan The Classic Italian Cookbook Japan meets Italy. When the polenta was done, there was a moment of joy as it was poured out in a steaming, golden circle on the beechwood top of the madia, a cupboard where … Continue reading →

Madhur Jaffrey Introduction An Invitation to Indian Cooking Sometimes, as you glance at a couple of recipes, the spices used might look identical, which may lead you to the conclusion that the two dishes will taste the same. But that’s … Continue reading →

Around the corner from Proust’s madeleine The ultimate nursery food is beef tea; I have not had it since I was a child, and although I could easily have brewed myself a batch, I never have yet. I am afraid … Continue reading →

David Tanis “What makes a meal?” A Platter of Figs and Other Recipes As in music or poetry, a well-composed menu must have a pleasant sequence — something sprightly to begin, then a main course with more depth, and something … Continue reading →

Waverley Root The Food of Italy A memorable sentence with a beautifully striking simile: Perugia lies sprawled out over its mountains like a drunken amoeba. Set in its paragraph: Everywhere one comes suddenly and unexpectedly on open terraces affording far-raging … Continue reading →

Alain Le Foll illustrator. French Favourites (1969) Two page spread from a small (67 p. ; 15 cm.) but enticing cookbook. Many of the illustrations like the recipes themselves open expansive spaces beyond the borders of the page. And so … Continue reading →