Now this book is perfect for the armchair foodie. It’s all about time in cooking and beverage making, and the chapters are Seconds, Minutes, Hours, Days, Weeks, Months and Years. How about that? So when we think of seconds, caramel comes to mind, or blanching; for minutes we might think of perfectly cooked eggs or correctly brewed tea; for hours think bread making; for days it’s pickling and fermenting; and so on right through to the years it takes to make great parmesan cheese, or whisky, or balsamic vinegar. This is a truly delightful book, a romp through the history of food and the traditional ways of making and preparing it. And it’s just the book to help build a winter appetite.
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