Foodies In The News

[KeenCook]

Thanks, Sue

[Pepper Pig]

Jay’s been to Rochdale. https://www.theguardian.com/food/2024/n ... ant-review

[Busybee]

Manchester Town Hall - another architectural beauty also has a really good food offering. The afternoon tea is top notch for really not top notch price.

It’s not always on people’s radar as an eating place.

BB

They have been refurbishing the town hall - but I assume the restaurant is still there

[Smitch]

Manchester Town Hall - another architectural beauty also has a really good food offering. The afternoon tea is top notch for really not top notch price.

It’s not always on people’s radar as an eating place.

BB

They have been refurbishing the town hall - but I assume the restaurant is still there

The town hall completely closed for a full refurb in 208 and isn’t due to reopen until 2026 now. The scaffolding is coming down from the outside but the entire building is closed off. I don’t know what the plan is for the interior once it reopens but I assume there will be a restaurant of some kind inside.

[Busybee]

I had an inkling that it might still be closed.

I do hope that once it’s open it’s as good as before. I used to eat in there as was often there for joint health and social care meetings.

BB

[Pepper Pig]

Delicious ways with pistachios.

https://www.theguardian.com/food/2024/n ... -cocktails

[Stokey Sue]

The 25 most important recipes of the past 100 years from an American perspective.

Quite interestingly similar and different to a UK or EU list, and has full recipe links, and a picture of Ina Garten impersonating Dawn French . Was pleased to see How to Cook and Eat in Chinese by Buwei Yang Chao in there - the book that spread the term stir-fry, I actually made the recipe recently.
https://slate.com/life/2024/11/first-st ... -chao.html

Otherwise some expected (Toll House Cookies, Caesar Salad) some less so (Green Bean Bake, Garam masala, Julia Child's Booef Bourguignon)

https://slate.com/life/2024/11/food-coo ... -2024.html

[KeenCook]

Sue, the NYT has a really interesting 25 most influential cookbooks from the last 100 yrs in English - I wish I could post the link on here but even if I did it as a proper "share" I think the number of times it can be viewed is limited.
But maybe I'll try anyway ... https://www.nytimes.com/2024/11/15/t-ma ... =url-share

I'll be interested to hear how people get on ...

ETA here they are - the conversations and discussions are fascinating
The Taste of Country Cooking Edna Lewis 1976
The Joy of Cooking 1931 Rombauer
Mastering the Art of French Cooking 1961
A Book of Middle Eastern Food 1968 Roden
An Invitation to Indian Cooking 1973 Jaffrey
Moosewood Cookbook 1974 Katzen
Jerusalem 2012
How to Cook a Wolf 1942 MFK Fisher
The Last Course 2001 Fleming & Clark
Land of Plenty 2001 Dunlop
Jubilee 2019 Toni Tipton-Martin
The Cuisines of Mexico 1972 Kennedy
Baking with Julia 1996 Greenspan
The River Café Cookbook 1995 Rogers & Grey
Diet for a Small Planet 1971 Moore Lappé
The Silver Palate Cookbook 1982 Rosso & Lukins
The Art of Fermentation 2012 Katz
Nose to Tail Eating 1999 Henderson
La Technique 1976 Pépin
Zuni Café Cookbook 2002 Rodgers
Japanese Cooking 1980 Tsuji
The French Laundry Cookbook 1999 Keller
How to Cook and Eat in Chinese 1945 Yang Chao
Tartine Bread 2010 Robertson
Essentials of Classic Italian Cooking 1992 Hazan

[Stokey Sue]

Yes, the list I linked to is derived form the NYT one I think, but not paywalled

[KeenCook]

Yes, the list I linked to is derived form the NYT one I think, but not paywalled

Makes sense

[Earthmaiden]

I can read the 25 dish and the 25 cookbook lists. Very interesting! A couple of dishes I'd not heard of.

[miss mouse]

A Book of Middle Eastern Food 1968 Roden

I have found that an interesting social history/observation work but the recipes fail for me. Where do I go wrong?

[Stokey Sue]

Ah,the cookbook list is rather differnt, whole books broadens the scope a lot.
I have Sichuan Cookery (Fuchsia Dunlop) which is the original UK title of Land of Plenty, it’s amazing but her other books are easier to cook from.
I’ve also got the Jaffrey and Roden books, a different Moosewood book, How to Cook and Eat in Chinese, and I’m aware of quite a few of the others and have some related books.

I got the MFK Fisher book, How to Cook a Wolf (it’s food writing not a cookbook) from the library because people on the BBC board raved about it but I didn’t like it or her, she’s a cult I don’t get at all.

[Badger's Mate]

Sichuan Cookery & the Madhur Jaffrey one here too, plus Nose to Tail of course. I am sure a UK list would be quite different; more so if home cooks were asked rather than food writers. Interesting to speculate, but the former might choose The Dairy Book of Home Cookery and the Be-Ro book, the latter not so much.

[Pepper Pig]

Bake Off final tonight.

https://www.theguardian.com/tv-and-radi ... r-or-is-he


Apple and blueberry crumble from Nigel.

https://www.theguardian.com/food/2024/n ... ra-crumble

[Stokey Sue]

A Book of Middle Eastern Food 1968 Roden

I have found that an interesting social history/observation work but the recipes fail for me. Where do I go wrong?

I've just had a look (mine is in fact A New Book of Middle Eastern Food, the revised edition), because I realised I don't cook much from it, though I have enjoyed reading it.

I think I have 2 issues with it - firstly so much of it is little dishes to eat meze style, it can be a problem to find suitable recipe sto fit a N European meal plan, unless feeding a large dinner party or buffet. Second, it rambles, even within recipes. I looked up the bulgur pilaff, because I will make one tonight and it's a while since I last did it. Even after the method starts there's quite a lot of - well, you could do this or maybe that, but some people do it differently - I'm fine with that for a simple pilaff I've made before and eaten more times, but it could be really off-putting with a recipe that seems entirely novel

I think I've got used to Ms Cloake & Ms Roddy running through all the sources and thought processes in the essay and then distilling it into a recipe that is really just a precise list of ingredients and a few bullet points for the methods - but you have enough information to make adjustments of you feel like it.

[miss mouse]

That's a good assessment!

[Pepper Pig]

Thanksgiving.

https://www.theguardian.com/food/2024/n ... na-berrill

[RockyBVI]

Thanksgiving.

https://www.theguardian.com/food/2024/n ... na-berrill

I saw that PP and thought that a lot of it looked rather unpleasant!

[miss mouse]

I saw that PP and thought that a lot of it looked rather unpleasant!

So do I. I don't think I am ready for

"some extra zhoosh".