About me: I've been cooking for over thirty years, and I can remember the days before EVO, couscous and (ghasp!) microwaves. My cookbook collection reflects this personal and national gastronomic history.
My own cooking has actually got simpler over the years, and I can do much of my repertoire without looking at a recipe. But I still love collecting cookbooks, although these days I'm a bit over food porn with great big colour photos - I really prefer food writing to recipes.
Simple but delicious. Poaching the fish in 600 ml of cream (that's two bottles), which is then poured over the fish and pasta, sounds richer than it is. This is partly due to the dill in the crumb topping.
I... read more >