They’re the beating heart of a kitchen, the ideal bed partner for many ingredients, and breed endless possibilities for the curious cook. Yet eggs are strangely undervalued, says author Blanche Vaughan.
A short collection of Japanese recipes. To view the whole article as a pdf please click here. There are many delicious and unusual flavours used in Japanese cooking that taste familiar but still seem exotic. Miso, mirin, rice vinegar and soy sauce can now be sourced easily, yet often I find people are unsure how […]