Posts Tagged “dessert”

Blas at Twr y Felin Hotel, Pembrokeshire – restaurant review

Blas at Twr y Felin Hotel, Pembrokeshire – restaurant review

This striking and high-end hotel seems contemporary but it has a long history which is camouflaged by its light, modern and immaculate presentation. But part of this building has been around for more than a couple of hundred years. Originally known as Felin Wynt, Welsh for windmill, the still-remaining and iconic tower was built in…

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Afternoon Tea at Home by Will Torrent – review

Afternoon Tea at Home by Will Torrent – review

I was expecting a great book from this well-respected chef, Will Torrent. I wasn’t expecting the volume to have that overwhelming feel-good factor. That comes from a reminder of traditional sweet treats in the recipes, bringing comforting memories. And contemporary innovations bringing the realisation of ‘I can do that’ dusted with a smug ‘won’t the…

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Cooking with Flowers by Miche Bacher – review

Cooking with Flowers by Miche Bacher – review

You might think that cooking with flowers is pushing the culinary envelope. It’s perhaps reminiscent of the long-gone hippie era and its ethos of peace, nut loaf and free love. Well, consider this: we often eat flowers and don’t think of it as one bit retro or bizarre. Cooking with Flowers is a floral introduction….

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Celebrity Bake Book – Mary Berry – cookbook review

Celebrity Bake Book – Mary Berry – cookbook review

It’s a feel-good cookbook in every regard. It’s in support of The Ben Kinsella Trust, which was set up to raise awareness of knife crime after the death of young Ben. It has the comforting feel of a good old-fashioned cookbook with attractive and slightly retro graphics and simple recipes for things that one would…

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Chef Will Torrent – interview

Chef Will Torrent – interview

Will Torrent is a young chef and one of the most successful in the UK, but the name might not ring bells. He doesn’t have his own restaurant and isn’t famed f or colourful language on the small screen. He is passionate about his craft but he has a well-rounded and balanced personality and uses…

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The Cookie Dough Lover’s Cookbook by Lindsay Landis – review

The Cookie Dough Lover’s Cookbook by Lindsay Landis – review

Surely we have all licked out the bowl after mum has made cookies. But let’s make it clear what we mean by a cookie. A cookie is a biscuit if you are an American. A biscuit is a cookie if you are British. Something like a scone is a biscuit if you come from the…

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Sinfully Easy Delicious Desserts by Alice Medrich – review

Sinfully Easy Delicious Desserts by Alice Medrich – review

It’s no surprise that I love cooking. I bake bread, make pies, curries, casseroles and roasts but, to tell the truth, I have never managed a great repertoire of desserts. Perhaps it’s because I don’t want to spend hours and hours in the kitchen confectioning a fiddly sweet creation. I might have a passion for…

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Marshmallow Madness by Shauna Sever – review

Marshmallow Madness by Shauna Sever – review

There is cooking. There is baking. And then there is culinary alchemy. There are several dishes that fall into that mysterious category. There is cinder toffee – you will likely know this better as honeycomb or the filling for those Crunchie bars, a tooth-achingly sweet confection made from sugar and raising agent that produces golden…

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The Art of French Baking by Ginette Mathiot – review

The Art of French Baking by Ginette Mathiot – review

Ginette Mathiot was one of the most celebrated French food writers. She was so respected that she was awarded Officier de la Légion d’Honneur by the French government. She was into her 90s when she died after a long and celebrated career. Ginette Mathiot wrote over 30 books including the famous Je Sais Cuisiner –…

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The Golden Book of Desserts by Carla Bardi – review

The Golden Book of Desserts by Carla Bardi – review

As a kid I didn’t have The Golden Book of Desserts but I would sit next to the radiogram (yes, there were such things and yes, I am that old), listen to Two-Way Family Favourites and leaf through my Mum’s big old cookbook. It had thousands of pictures but all of them in black and…

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One More Slice by Leila Lindholm – review

One More Slice by Leila Lindholm – review

I confess that I had not heard of author of One More Slice, Leila Lindholm. She is a celebrated TV chef and author …but in Sweden. Good to see that a few publishers are looking further afield for good cookbooks. A different slant is refreshing and now all we have to do is persuade Food…

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The Cookiepedia by Stacy Adimando – review

The Cookiepedia by Stacy Adimando – review

It’s a time of belt tightening and financial gloom, and it’s said that we are all hankering after old-fashioned lifestyles. We want to be wafted back to more moderate times where riots only happened “over there” and we all knew for sure that we would have a job next week. A time for The Cookiepedia!…

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Ice Creams, Sorbets and Gelati by Caroline and Robin Weir – review

Ice Creams, Sorbets and Gelati by Caroline and Robin Weir – review

It’s summer even in the UK and a book-buyer’s passion turns to frozen desserts and all things deliciously cool. Ice Creams, Sorbets and Gelati is a huge tome and amazing value for money. It offers more than 300 large-format pages, over 400 recipes, iconic illustrations, ice cream lore and information on one of the world’s…

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The Great British Book of Baking – cookbook review

The Great British Book of Baking – cookbook review

This book goes right into my end-of-year Top Ten cookbook reads for 2010. No deliberation and no waiting in case another contender floats through the letterbox. The Great British Book of Baking is, in my opinion, everything that a good cookbook should be. This chunky volume is the companion to the BBC series of The…

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Desserts by Rachel Lane and Ting Morris – review

Desserts by Rachel Lane and Ting Morris – review

It’s got to be one of my favourite books of the moment. Desserts is quality in both content and presentation. The large format allows for the most gorgeous photography by Brent Parker Jones who has used his skills to great effect. The authors, Rachel Lane and Ting Morris, are both successful food writers and they…

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Bake and Decorate by Fiona Cairns – review

Bake and Decorate by Fiona Cairns – review

The author, Fiona Cairns, began producing cakes on her kitchen table 25 years ago. Her husband, Kishore, now managing director of the company, knew that there was a market for these beautifully decorated and delicious handmade cakes. In 2001 they moved out of the kitchen and into a state-of-the-art bakery in Leicestershire. Fiona is a…

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Freggo, Piccadilly – restaurant review

Freggo, Piccadilly – restaurant review

Well, what is a Freggo? It was once a Freddo but changed its name when it opened a branch in London. Its origins are Argentinian and it fair oozes a certain je ne sais quoi …or whatever that is in Spanish. It’s an ice cream parlour, a sandwich bar, a café, a tea shop and…

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Paul Gayler’s Little Book of Ice Creams and Sorbets – review

Paul Gayler’s Little Book of Ice Creams and Sorbets – review

Paul is the chef at the Lanesborough Hotel in London. It’s considered a “Destination” hotel and has a restaurant to match that status. This man is a familiar face on British food TV and is also an accomplished cookbook author. All of Paul Gayler’s books (I have reviewed several to date) have been innovative but…

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Italian Ice Cream by Carla Bardi – review

Italian Ice Cream by Carla Bardi – review

I have bought the ice cream maker and I am ready to churn. There are fine recipes in many books for ice cream but isn’t there something romantic, and very chic, about real Italian ice cream? One is wafted to a picturesque piazza where you’ll be served a stylish confection, the memory of which will…

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500 Ice Creams and Sorbets by Alex Barker – review

500 Ice Creams and Sorbets by Alex Barker – review

You know by now, dear reader, what a fan I am of this series of books – the 500 series from Apple Press. Compact, chunky and a picture with every recipe, and lots of recipes! There are basic dishes (or, in this case, ice creams and sorbets) and then half a dozen or so variations….

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