Food To Love July 2019
We thought the quote for this month’s issue sums it all up. Cooking is based on mastering the basics before building on them with flavour layers and various textures. We will forever remember the first dish we cooked up for our family – for our Editor, it was Pear Mice Flan; tinned pears nestled on a bed of chocolate Angel Delight on a sponge flan base. Not exactly the height of sophistication or skill, but she can still remember the glee of the first bite.
So we thought it was time to celebrate the basic techniques and methods that have made us the great cooks we have, or would like to, become. This issue is all about rediscovering, or teaching the next generation, from soft-boiling eggs, making a sublime meringue cake to creating the perfect harissa. You may be surprised at how much, or how little, you know. We certainly all learnt a lot along the way of putting together this issue.
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