Julia, thank you for another enjoyable sojourn into our interconnected world of food. As I read I wondered, what about Alice Waters? As an American I always had the impression that she had a huge influence on food here in the US at least. I’ve considered her a food game changer and chefs from her restaurant, who moved on to open their own places, have had equally strong impacts. I ate at Square One years ago in San Francisco, run by an Alice Waters alumna from Chez Panisse, Joyce Goldstein, and it blew my mind. Probably the best meal of my life (And probably one of the most expensive too! I still remember the shock when the check arrived!)
Really enjoyed this one! Though even though most of the recipes that appear under his name are ghost written by cooks, Jamie Oliver himself is a chef, discovered working the line at The River Cafe (an excellent example of London restaurant pricing if ever I've seen one!)?
Hola , Estoy De Acuerdo Con Todo Lo Que Se Menciona De Ferran Adria Y Jose Andres , Pero Como Espanol Y Mejor Dicho Como Buen Valenciano Qué Soy , A Toda Persona Extranjera Que Visite España Y Quiera Conocer De Donde Viene La Paella Y Su Historia , Tiene Que Ir A La Ciudad De Valencia Y Tiene Que Visitar El Parque Natural De La Albufera , Allí Entre Arrozales Y La Inmensidad De La Naturaleza , Descubrirá Pequeños Pueblos Cómo El Palmar , Donde La Paella Es Uno De Sus Platos Favoritos. Un Saludo.
Wonderful mix of interesting stories I didn't know- especially the field kitchen. And as always great photos- very yummy looking food. Definitely time to change my boring breakfast habits!
And on prices- I ordered a cappuccino in Camden waiting for a friend - only to find it was £3.40. Obscene.
I've long thought that London prices are beyond ridiculous. Those dishes look far too pretty to eat! And as usual, some fascinating snippets - as one with a great interest in things military, I was delighted to learn of the development of the field kitchen. I must delve a little deeper! Wellington's officers in the Peninsula (not to mention the hapless rank and file) would have been overjoyed - one Rifles officer is on record as complaining that British camp kettles 'took half a barn door' to bring their contents to the boil; the French equivalent was a great prize.
I don't suppose there's any chance of a promotional tour of North-east Scotland for 'Bruno's Cookbook'?
What a delightful article. I love thé way you weave together food history & current trends in the culinary world.
Julia, thank you for another enjoyable sojourn into our interconnected world of food. As I read I wondered, what about Alice Waters? As an American I always had the impression that she had a huge influence on food here in the US at least. I’ve considered her a food game changer and chefs from her restaurant, who moved on to open their own places, have had equally strong impacts. I ate at Square One years ago in San Francisco, run by an Alice Waters alumna from Chez Panisse, Joyce Goldstein, and it blew my mind. Probably the best meal of my life (And probably one of the most expensive too! I still remember the shock when the check arrived!)
Really enjoyed this one! Though even though most of the recipes that appear under his name are ghost written by cooks, Jamie Oliver himself is a chef, discovered working the line at The River Cafe (an excellent example of London restaurant pricing if ever I've seen one!)?
Hola , Estoy De Acuerdo Con Todo Lo Que Se Menciona De Ferran Adria Y Jose Andres , Pero Como Espanol Y Mejor Dicho Como Buen Valenciano Qué Soy , A Toda Persona Extranjera Que Visite España Y Quiera Conocer De Donde Viene La Paella Y Su Historia , Tiene Que Ir A La Ciudad De Valencia Y Tiene Que Visitar El Parque Natural De La Albufera , Allí Entre Arrozales Y La Inmensidad De La Naturaleza , Descubrirá Pequeños Pueblos Cómo El Palmar , Donde La Paella Es Uno De Sus Platos Favoritos. Un Saludo.
Wonderful mix of interesting stories I didn't know- especially the field kitchen. And as always great photos- very yummy looking food. Definitely time to change my boring breakfast habits!
And on prices- I ordered a cappuccino in Camden waiting for a friend - only to find it was £3.40. Obscene.
I've long thought that London prices are beyond ridiculous. Those dishes look far too pretty to eat! And as usual, some fascinating snippets - as one with a great interest in things military, I was delighted to learn of the development of the field kitchen. I must delve a little deeper! Wellington's officers in the Peninsula (not to mention the hapless rank and file) would have been overjoyed - one Rifles officer is on record as complaining that British camp kettles 'took half a barn door' to bring their contents to the boil; the French equivalent was a great prize.
I don't suppose there's any chance of a promotional tour of North-east Scotland for 'Bruno's Cookbook'?