We’re brought up in the Western world with very definitive views on what comprises “comfort” and “easy” in food terms. A slice of bread slathered in butter, a biscuit with a cuppa, a slice of cake, a takeaway pizza loaded with anchovies and pineapple (yeah, sorry not sorry), a hot, crisp sugared doughnut from the ... Read more »
Kwoklyn Wan grew up working in his Dad’s Cantonese restaurant with his brother Gok and has been in the food industry ever since. He has an impressive career history that includes running a Martial Arts School, and a clear passion for Chinese cookery. Following the success of his previous books The Chinese Takeaway Cookbook and ... Read more »
I recently posted a review of The Whole Chicken, a book focused on chicken recipes, written by the founder of successful chicken wing restaurants. Today, I’m sharing Wings and Things by Ben Ford and David Turofsky, also published in 2020 and also from the founders of successful chicken wing restaurants, Wingmans. In a nutshell, this ... Read more »
This year we’ve published more in-depth cookery book reviews on Kavey Eats than ever before, sharing a wide range of new titles with you. In today’s post, I’m pulling together a guide to 2020 cookbooks, plus a few favourites from the year before. I hope you discover some great gift ideas for yourself, your family ... Read more »
Recently released Dumplings and Noodles by Pippa Middlehurst has been the subject of some controversy since it was published, and I can’t give a comprehensive review without touching on reasons for that. At its heart, this remains a review of the cookery book from a reader, cook and greedy person’s perspective. Contents What’s the Controversy? ... Read more »
I am a self-confessed addict, and cannot resist buying new books on food and drink. I love finding them under my Christmas tree too! Enjoy this selection of the best food and drink titles of 2018, and find a few to add to your own wish list. ... Read more »
For the last couple of years I’ve been writing the cookery book review slot for Good Things magazine (amongst other series and one off pieces as well). That means I’ve been reviewing lots of wonderful newly published titles, but not always sharing them here on Kavey Eats. So my picks for 2015 include my favourites ... Read more »
Coming from three generations of Chinese chefs it’s no wonder that Jeremy Pang followed suit, albeit after a degree in biochemical engineering and a stint in marketing. The exciting flavours and techniques of Chinese home cooking were enthusiastically demonstrated by Jeremy’s father; his children watched in awe as “he skipped across the kitchen with cleaver, ... Read more »
Earlier this year, I had a great time reviewing the Italian cookery class at Food at 52. I loved how much we covered and that it was all hands on; I really appreciated class tutor John’s friendly, knowledgeable and encouraging approach and I loved the home-style feel of the basement classroom. I also had a ... Read more »
I already own Eggs and Sauces, the first two titles in Michel Roux’s series of reference books on classic techniques and recipes. Pastry: Savoury and Sweet is the latest in this excellent series. There are chapters for shortcrust pastries, enriched sweet pastries, puff pastry, raised pie pastry, brioche dough, croissant dough, choux pastry, pizza dough, and ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]