El Bulli: Ferran Adria and the art of food
Last week I went to the opening of this new exhibition at Somerset House. It’s a peculiar idea, an exhibition about a restaurant without anything to…
Last week I went to the opening of this new exhibition at Somerset House. It’s a peculiar idea, an exhibition about a restaurant without anything to…
The first time I went to America, I couldn’t understand why, whenever I checked into a hotel, the first thing the bell boy told me was…
Bizarrely, I spent this Chinese New Year’s Eve teaching cookery in Houston, and then eating Tex-Mex! (Molten cheese with tortilla chips; a San Antonio ‘puffy taco’…
The US edition of Every Grain of Rice: Simple Chinese Home Cooking, is out today, published, like the American editions of all my books, by W.W.Norton.…
Recently I went with the head chef of Barshu, Zhang Xiaozhong, to give some presentations at the Worlds of Flavour conference at the Culinary Institute of…
Driving through the countryside near Beijing on the way back from the Great Wall, we passed through a fruit-growing region, which advertised its wares through this…
Arrived in Shanghai to warm and sunny weather! I had a simple vegetarian lunch at a Buddhist monastery (Shanghai wontons stuffed with shepherd’s purse, green pak…
The knife clinic, held last Thursday, was great fun. Delicious canapes by Daylesford Organic, great demos by Marianne Lumb and Corin Mellor. And I did a…
Sometimes I just have to draw, like today (although it’s the first time in ages). More than anything, I like drawing faces, and so, when like…
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