Sabrina

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Marcel Hillaire, one of the screen's great character actors, teaches a class of would be Cordon Bleu graduates that includes Audrey Hepburn how to crack an egg. A scene from Billy Wilder's frothy comedy "Sabrina".

It's Complicated

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Meryl Streep occasionally lets her hair down and when she does she's sexy and fun. Watch her teach Steve Martin how to make a chocolate croissant in It's Complicated.

Inspector Lavardin

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The  French director Claude Chabrol takes his food very seriously. Even the humble fried egg must be cooked perfectly.

Ramadan

Ramadan

Mohsin Abbas, Director of Arts Versa and Ramadan Festival,  and Reza Mahammad of Star of India have a fascinating and enlightening discussion about Ramadan, what it represents to the followers of Islam and the thinking behind its discipline.

This is the first in a series of films about foods eaten at different religious festivals.

Fenghuang Toffee

 

fenghuang_ginger_toffeeFenghuang — Phoenix Town — is a town in the west of Hunan Province, 6 hours by bus from the provincial capital of Changsha. It is built on the banks of a river, and the old town is very largely preserved or has been restored keeping its original style.

Fenghuang has a number of sweet specialities, the most common of which can be seen being made in small shops all over the old town: ginger toffee.

 

 

 

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Fyne Time

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There are 3 million oysters in Loch Fyne . That's a fact. At least that's what Andy Lynes was told when he travelled to the Highlands to find out exactly what lies below the crystal clear waters of Scotland's largest sea loch.

Read on...

Watch video

 

Gerald Röser

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Food journalist, Andy Lynes, talks to Gerald Röser, Head Chef of the Mirabelle at the Grand Hotel, Eastbourne, and Chairman of Master Chefs of Great Britain.  Topics include the excellence of Sussex produce, how to find the best suppliers and ingredients and foraging in the wild, something Gerald has been doing quietly for decades.

From the back of the shelf: Cookbook Quote No. 1

Harvey Day

Welcome to the revival of our blog, From the Back of the Shelf, with the first Cookbook Quote. We'd love you to send us suggestions from any forgotten or undiscovered gems gathering dust on the back of your shelves to add to what we hope will become an entertaining collection.

To kick off here is a period piece from The Complete Book of Curries by Harvey Day, published by Nicholas Kaye Ltd, 1966.  It may have originally appeared in The First Book of Curries published earlier in 1955.  It is part of the introduction to a chapter called 'Rice Dishes' and argues that rice has played a part in forming the English character... 

zee, 19th March, 2013

Breakfast Lady

Breakfast Lady
Every morning in Xiamen in China, you find people selling breakfast foods from barrows to people on their way to work. The project was set up by the government about 8 years ago to provide employment for the jobless and to ensure that everyone could have a good breakfast.

The Table Comes First

The Table Comes First

 

Adam Gopnik's The Table Comes First is a witty meditation on life and food.  It is subtitled Family, France and the Meaning of Food.  Jesse Thompson reads two extracts here.

You can also see Adam Gopnik in conversation with Fergus Henderson, who unwittingly gave him the title for his book, in our Watch section.