To Catch a Thief

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Alfred Hitchcock's wicked sense of humour at work again.

Fuchsia Dunlop - Every Grain of Rice

 

Fuchsia Dunlop 2Fuchsia Dunlop is a world authority on Chinese cooking and her books, articles and blogs are an absolute delight.  

Here she talks about her latest book, Every Grain of Rice, which, unlike her others, is not focused on one province, but is a collection of delicious everyday recipes, mainly from southern China.

Every Grain of Rice

This is an extract from a longer interview and discussion on Chinese food with Mark Hilton of Xiamen University which will follow shortly.

 

Harry Potter

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Simply an explosion of joy!

Matthew Fort and Prue Leith

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Matthew Fort talks to Prue Leith about, the job and obligation of the restaurant critic, celebrity chefs, The Great British Menu and more. 

Peppered with personal experiences and anecdotes, this witty, candid and occasionally outspoken conversation is to be savoured.

Four Course Lunatics

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Four Course Compost anyone?  Melon skin, steak bones, red peppers and pasta on the menu for some of California's best fed vines.

Richard Craig discovers how natural winemaking is completing the green loop:  from the farm to the restaurant kitchen and from the kitchen back to the vineyard that produces the wine that goes back to the restaurant!


Life on the Ocean Wave

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Ever wondered how over 5,000 people are fed at sea?

Chef Henrique Sparrow on "Navigator Of The Seas" tells us how 230 galley staff produce 106 tons of food every 4 days.

The detail and military precision of feeding such numbers is fascinating...


 

 

Beijing Snacks

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The Chinese are great 'snackers'.  Throughout China, in the evenings in particular, street markets offer a huge range of foods.  These snacks from a night market in Beijing prove once again that, to the Chinese, anything is a potential food...

Who Is Killing the Great Chefs of Europe?

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Two of the great eccentrics of English cinema, Robert Morley and John Le Mesurier (best known as Wilson in Dad's Army), matched for the only time in their careers... and happily in a scene about food!

Valentine Warner

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Valentine Warner talks to Richard Craig about his early influences which led him to write about food and its heritage. "Don't let things vanish. Protect what we have because once it's gone that's it." Outspoken about certain practices, questioning some fashionable views he is never less than honest and passionate about what happens around 'The Good Table'.

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The Happiest Days of Your Life

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The magisterial Margaret Rutherford quizzing a hapless Alastair Sim about digestive biscuits.