Tuesday, 2 April 2013
"Flavour is an initiative which launched in December 2012 with a simple purpose: to cut through the hype and what is in or out of fashion, to highlight food that tastes as good as it possibly can. Collaborating closely with some of the nation’s foremost chefs, producers, retailers, critics and writers, our aim is to find, share and ultimately help support the best food producers".
They have a regular feature FLAVOURS OF THE UNEXPECTED in which guest contributors recall notable flavour experiences. Last week we were delighted to learn that our contribution had been published. And not only that but we received a bottle of Nytimber Classic Cuvee, one of the most admired British sparkling wines in appreciation of our efforts.
Thursday, 14 February 2013
Although she is not as well known in the USA Isabella Mary Beeton is one of the towering figures of Cookery publishing. With over 400 densely packed pages, that must have strained the eyesight of a Victorian reader, Everyday Cookery contains over 1600 “practical receipts” as recipes were called in her day, numerous wood engravings and 142 colored illustrations.
Isabella Beeton is best known for her previous work “Mrs Beeton's Book of Household Management” published when she was only 24. Her husband Samuel Beeton was also her publisher. His company published Uncle Tom’s Cabin in Great Britain as well as various periodicals aimed at the woman and home and it was on these that Isabella cut her journalistic teeth.
Monday, 28 January 2013
We tend to think of the current era as the heyday for cookery so it comes as a surprise to discover that one hundred years ago was also a boom time for food manufacturers, publishers and authors and few were more prolific than Charles Herman Senn.
Charles Herman Senn was born in Switzerland, in 1864 and died in 1934. He received a classical cookery training in Europe and later under the renowned chef Francatelli at the Reform Club in London. Senn was one of the founders of the Universal Cookery and Food Association and edited the association’s year-book, The Cookery Annual, from its first publication in 1894. In 1892 he was made Consulting Chef to the National Training School for Cookery, one of the most influential schools of its time, he was also a leading light in the Westminster Technical Institute from its founding in 1910, creating the syllabus and establishing the examinations. He also lectured and gave cookery demonstrations to the wider community.
These are some of his books:
The amateur cook's manual
Ye art of cookery in ye olden time
Breakfast and supper dishes
Chafing dish and casserole cookery
Cookery for the sick and convalescent
Cooking in stoneware (casserole cookery)
How to cook vegetables
Ices, and how to make them
Ideal breakfast dishes, savouries and curries
Light fare recipes
The "Main" cookery book
Manual for diabetic diet and cookery
Meatless fare and Lenten cookery
The new century cookery book
The paper-bag cookery manual
The people's kitchen
Popular breakfast dishes and savouries
The popular cookery book of French and English dishes
The practical cookery manual
Practical gastronomy: French menus
The menu book and check-list of dishes
Practical household recipes from "Lessons in plain cooking"
Luncheon & dinner sweets including the art of ice making
Savoury breakfast, dinner & supper dishes.
Senn's culinary encyclopaedia
A pocket dictionary of foods and culinary encyclopaedia
Dictionary of foods
Senn's egg cookery
How to cook eggs and omelets in 250 different ways
Simple cookery for the people
Wash four potatoes and then cut in slices, without peeling, and place in saucepan, and add three pints of water. Cook until the potatoes are soft and then add
One-half cupful of hops.
Cook slowly for one-half hour. Rub the mixture through a fine sieve and then pour hot mixture on:
One and one-half cupfuls of flour,
One tablespoonful of salt,
One-quarter cupful of brown sugar.
Stir until well mixed, beating free from lumps. Cool to 80 degrees Fahrenheit. Now add
One yeast cake dissolved in one cupful of water, 80 degrees Fahrenheit
Stir well to mix and then let ferment in a warm place for ten hours. Now pour into jar or crock and store in a cool place.
Use one and one-half cups of this mixture in place of the yeast cake. Always stir well before using and take care that the mixture does not freeze. This potato ferment must be made fresh every eighteen days in winter and every twelve days in summer.
Mrs. Wilson had a mission to teach people about cookery and this meant an understanding of food, how to prepare it, store it and cook it. She founded the Queen Victoria's Cuisiniere that later became Mrs. Wilson's Cooking School in Philadelphia. She was also Instructor Domestic Science at the University of Virginia Summer School.
In addition to establishing her own influential cooking school, Mary Wilson made an important and lasting contribution to improvement of nutrition of the United States armed forces. In 1916, midway through WWI, she was asked by the US Navy to establish a cooking school where cooks could be properly trained. She promptly closed her own school and devoted her energy and expertise to the training of naval cooks even using her own equipment.
She refused all offers of remuneration and funded the entire enterprise herself; her selfless action eventually being commended by Secretary of the Navy Josephus Daniels.