Posted in Interview on Apr 25th, 2011
I’m used to starting a recipe on Monday and having it on the site on Tuesday or Wednesday. I’m currently still fussing over a pancake recipe from last summer that nobody will see until Fall 2012, so definitely one of the biggest surprises is how different the process has been for me.
Posted in Interview on Feb 18th, 2011
I feel so strongly that home cooking is an essential and endangered part of our culture – and our birthright as human beings. I’ve witnessed first-hand (many times!) people (of all ages, including preschoolers, whom I also write for) going from knowing absolutely nothing to acquiring real skills and comfort around cooking, and its downright transformative.
Posted in Interview on Jan 31st, 2011
I am very happy to see the renewed interest in nose-to-tail eating and the growth of artisan butchers and I hope it continues. Then we will all be able to shop where there is is a qualified butcher who understands how to break down an animal and can give his customers good knowledgeable service.
Posted in Interview on Nov 23rd, 2010
My dad’s partner gave me a collection of handwritten cookbooks when I graduated Culinary school and they are my most treasured ones. There are some that are also household manuals and the books are all written with beautiful handwriting, incredible recipes and each one is very personal. I feel these are so special not only because they are truly one of a kind but because it’s as if I’m holding a piece of history every time I pick one up.
Posted in Interview on Oct 29th, 2010
When I wrote the first book, that was ten years ago! There was no support. Now, there is such great support online and the process of writing seems so much less lonelier and much more social. Also, getting help when a recipe fails is much easier.
Posted in Interview on Oct 18th, 2010
I do love cookbooks for inspiration. I love flipping through them, dog-earing pages and making notes about things I like. But I invariably take the ideas and play with them, making them my own, cutting steps, adding flavors, etc.
Posted in Interview on Sep 6th, 2010
I don’t really cook recipes from cookbooks because I’ve got the cooking in my fingers and I just move along as the ideas and whims come. But I do get inspiration from cookbooks and sometimes I get a small inkling of an idea from another cookbook that can turn into a full on, independent recipe.
Posted in Interview on Jul 29th, 2010
I’ve just started work on the next River Cottage cook book. I don’t want to give the whole game away, but perhaps I can reveal that here won’t be a huge amount of meat and fish involved…
Posted in Interview on Jul 4th, 2010
When you’re Portugese you always have two kitchens, because you never want to mess up the one upstairs since guests will be looking at it. We had ours downstairs and that’s where my mom did a lot of her cooking, and that’s where I learned to cook from my mother and grandmother.
Posted in Interview on Apr 14th, 2010
I read this 1,500-recipe volume after school like other kids read Beverly Cleary books. I had never tasted chicken Veronique, moussaka, or clams with black bean sauce but began imagining how the ingredients came together.
