Well, it’s been a while since I last wrote anything; so much for my good intentions of posting regularly. Let’s hope that I can change this over the next few months. I have, thankfully, been very busy recently with lots of tours, tastings and cooking classes. I started my company A Question of Taste in March 2002 and 2010 is turning out to be the best year I have had so far. Hopefully, this trend will continue over the next few years and we are spared any unwelcome surprises.
I am quite a regular buyer of books related to food and wine and just wanted to comment on the two most recent additions to my collection, both of which I would highly recommend. The World Cheese Book edited by Juliet Harbutt is a great reference book on cheeses from around with world. It includes over 750 cheeses with tasting notes and advice on how best to enjoy each cheese. The book is really well set out making it simple to use. The other book is The Flavour Thesaurus by Niki Segnit. The writer has drawn up a list of 99 flavours and has then presented nearly a thousand different pairings with these flavours. The basic flavours include such things as lamb, ginger, mushroom, asparagus, apricot, parsley, etc. Each flavour is listed with a series of pairings. The descriptions with each pairing are really well-written and often include recipes. I definitely feel like heading off to the kitchen every time I pick the book up . A few nights ago, after reading about aubergines and ginger, I prepared the Japanese recipe that was described and it was wonderful. I can see the book becoming a valuable aid to cooking in our household.
I am quite a regular buyer of books related to food and wine and just wanted to comment on the two most recent additions to my collection, both of which I would highly recommend. The World Cheese Book edited by Juliet Harbutt is a great reference book on cheeses from around with world. It includes over 750 cheeses with tasting notes and advice on how best to enjoy each cheese. The book is really well set out making it simple to use. The other book is The Flavour Thesaurus by Niki Segnit. The writer has drawn up a list of 99 flavours and has then presented nearly a thousand different pairings with these flavours. The basic flavours include such things as lamb, ginger, mushroom, asparagus, apricot, parsley, etc. Each flavour is listed with a series of pairings. The descriptions with each pairing are really well-written and often include recipes. I definitely feel like heading off to the kitchen every time I pick the book up . A few nights ago, after reading about aubergines and ginger, I prepared the Japanese recipe that was described and it was wonderful. I can see the book becoming a valuable aid to cooking in our household.