You need to a flashplayer enabled browser to view this YouTube video Classic Marco Pierre White
Monthly Archives:: April 2008
Bad food is better than bad sex
It is difficult to unravel the link between food and sex. If it didn’t lead to sex, I probably never would have botehred becoming a good cook or an exprt at eating out while in London. In The Observer Kathryn Flett and Alex James discuss “the joys of nude bubble and squeak, desert sex and… Read more »
Return of the shagging chef
Who’d have thought? First Rick Stein with a Sydney food glossy’s (Okay Gourmet Traveller) publicist. Now John Burton-Race, the man who had a profound influence on our own star Shannon Bennett turns out to be pretty obnoxious and a potent shagger. Many of us remember Burton-Race on TV from the engaging shows French Leave and… Read more »
If you had the chance, would you punch chef Anthony Bourdain?
Real chefs cook in groundnut (peanut) oil. Bubbly chef Rachael Ray – indeed her entire family – cook in olive oil. This alone makes me suspect her. She ducks and dives and doesn’t really answer the questiions, including the one above, in Time: “If you were stranded on an island but miraculously it had a… Read more »
Do cookbooks work?
I didn’t realise there was such a large difference between American cookbooks and European ones. According to Slate in its review of G, Americans don’t have scales so I presume they measure everything by volume. It doesn’t really matter as most cookbooks apparently don’t work, as Laura Shapiro says: “Cookbook writers are different from you… Read more »
Bourdain proves Foie Gras not cruel
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Marco Pierre White at the Googleplex
You need to a flashplayer enabled browser to view this YouTube video If you don’t know him, Marco Pierre White, born on the same day of the same year as myself, was the first media celebrity chef. The first English chef to win three Michelin stars. He’s the man who made Gordon Ramsay and a… Read more »
New model for cookbook publishers
The internet has changed publishing for ever. even if you are addicted to paper and binding, you can now produce your book on demand with very little effort at all. Michael Ruhlman, whose Elements of Cooking was recently published in Australia, looks at some of the new models adopted with Alinea in chicago taking a… Read more »
Peru for F–dies
I’d never thought of visiting Peru for anything other than Machu Picchu but have avoided it because I’m allergic to tourist swarms: Dare I say that Peru could become a F–die destination. As James Doran discovers in The Observer: “The real reason to visit Peru is the food. While more athletic types huff and puff… Read more »
On pubs and drunks
Where I grew up the beer was warm and the landlord cold. The beer was also flat and very bitter, in itself a control on binge drinking until I discovered lager. Journalists can’t resist boozy stories and the New York Times crawls around Oxford’s pubs (Cambridge’s are just as sordid) while Book Forum stumbles through… Read more »
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