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Sunday, 13 January 2013. I wonder what our American cousins across the pond make of our new found enthusiasm for hamburgers? I would guess they may be having a little chuckle to themselves. Given all of the recent openings in London, I.m beginning to think a new burger joint will be gracing every street corner next year. Original stone plaques outlining the history of the Mission have been left in place. If you go they are worth a read to get the historical feel of the place. Menus, which are split into ...

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LONDONcalling | londoncallingdavid.blogspot.com Reviews

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Sunday, 13 January 2013. I wonder what our American cousins across the pond make of our new found enthusiasm for hamburgers? I would guess they may be having a little chuckle to themselves. Given all of the recent openings in London, I.m beginning to think a new burger joint will be gracing every street corner next year. Original stone plaques outlining the history of the Mission have been left in place. If you go they are worth a read to get the historical feel of the place. Menus, which are split into ...

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LONDONcalling | londoncallingdavid.blogspot.com Reviews

https://londoncallingdavid.blogspot.com

Sunday, 13 January 2013. I wonder what our American cousins across the pond make of our new found enthusiasm for hamburgers? I would guess they may be having a little chuckle to themselves. Given all of the recent openings in London, I.m beginning to think a new burger joint will be gracing every street corner next year. Original stone plaques outlining the history of the Mission have been left in place. If you go they are worth a read to get the historical feel of the place. Menus, which are split into ...

INTERNAL PAGES

londoncallingdavid.blogspot.com

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LONDONcalling: August 2012

http://londoncallingdavid.blogspot.com/2012_08_01_archive.html

Wednesday, 29 August 2012. 28-50 occupies a triangular glass fronted site in a not so busy but fashionable street in Marylebone. As we sat amongst the other diners who numbered precisely four I did a Mrs Merton and questioned " What was it that first attracted you to Agnar Sverrisson's 28-50"? Of course you may recall Mrs Merton asking a similar question to Debbie McGee. What first attracted you to the millionaire. Paul Daniels. Ha ha. Of course the answer to both is in the question. I think that it is f...

2

LONDONcalling: October 2012

http://londoncallingdavid.blogspot.com/2012_10_01_archive.html

Wednesday, 31 October 2012. Koya is one of those places that I always wanted to try but other new openings sort of got in the way, and it got pushed down my must visit list. Truth be told Japanese food has not really exited me in the past and as this place specialises in Udon noodles it felt just a little restrictive menu wise. Something aroused my inner self when on twitter someone was singing their praises about the specials board. So hey ho lets give it a whirl then. This is what we ate. We drank wine...

3

LONDONcalling: July 2012

http://londoncallingdavid.blogspot.com/2012_07_01_archive.html

Monday, 23 July 2012. Claude Bosi at The Cube by Electrolux. So we are back on top of the Royal Festival Hall for a return visit to The Cube. Needless to say it is great to be back. We were even looking forward to the ride in the very unusual "singing lift" up to the sixth floor. If ever you go here, you must seek out this highly original elevator. On arrival guests were offered a glass ( and unlimited top ups ) of Joseph Perrier Cuvee Royale 2002. For those not familiar with The Cube let me explain.

4

LONDONcalling: January 2013

http://londoncallingdavid.blogspot.com/2013_01_01_archive.html

Sunday, 13 January 2013. I wonder what our American cousins across the pond make of our new found enthusiasm for hamburgers? I would guess they may be having a little chuckle to themselves. Given all of the recent openings in London, I.m beginning to think a new burger joint will be gracing every street corner next year. Original stone plaques outlining the history of the Mission have been left in place. If you go they are worth a read to get the historical feel of the place. Menus, which are split into ...

5

LONDONcalling: MEATmission

http://londoncallingdavid.blogspot.com/2013/01/meatmission.html

Sunday, 13 January 2013. I wonder what our American cousins across the pond make of our new found enthusiasm for hamburgers? I would guess they may be having a little chuckle to themselves. Given all of the recent openings in London, I.m beginning to think a new burger joint will be gracing every street corner next year. Original stone plaques outlining the history of the Mission have been left in place. If you go they are worth a read to get the historical feel of the place. Menus, which are split into ...

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morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: Seven Days of Foie Gras BONUS: Turron Foie Gras from Pasacal Aussignac

http://morecookbooksthansense.blogspot.com/2014/06/seven-days-of-foie-gras-bonus-turron.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Monday, 9 June 2014. Seven Days of Foie Gras BONUS: Turron Foie Gras from Pasacal Aussignac. I originally started off with seven days of foie gras but as a bonus here’s an eighth unconventional foie gras. Haven’t had this one so not entirely sure it works, but it’s so wacky it demands a mention! Shaved Foie Gras, Lychee and Pine Nut Brittle from the Momofuku Cookbook. Infiltrated with duck liver of course! It&#8217...

morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: March 2013

http://morecookbooksthansense.blogspot.com/2013_03_01_archive.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Wednesday, 6 March 2013. Noma, Celler Can Roca, Bocuse and Co: Culinary Unicorns. There are rare cookbooks and there are influential cookbooks. But there are very few rare and. Of course (and there is an "of course" otherwise there wouldn't be much point to this blog post! They have mostly been written in the last thirty years, many by chefs who are household names. For various reasons - cost, obsolescence or s...

morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: June 2014

http://morecookbooksthansense.blogspot.com/2014_06_01_archive.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Monday, 9 June 2014. Seven Days of Foie Gras BONUS: Turron Foie Gras from Pasacal Aussignac. I originally started off with seven days of foie gras but as a bonus here’s an eighth unconventional foie gras. Haven’t had this one so not entirely sure it works, but it’s so wacky it demands a mention! Shaved Foie Gras, Lychee and Pine Nut Brittle from the Momofuku Cookbook. Infiltrated with duck liver of course! It&#8217...

morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: Seven Days of Foie Gras: 2) Foie Gras Ganache from Marcus Samuelsson

http://morecookbooksthansense.blogspot.com/2014/06/seven-days-of-foie-gras-2-foie-gras.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Tuesday, 3 June 2014. Seven Days of Foie Gras: 2) Foie Gras Ganache from Marcus Samuelsson. Continuing this week's series highlighting seven great foie gras recipes and the cookbooks behind them. Previous entries:. Shaved Foie Gras, Lychee and Pine Nut Brittle from the Momofuku Cookbook. Recipe 2: Foie Gras Ganache. Why it’s special:. Does well but no-one else quite manages to pull off. The chef and the book:.

morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: Seven Days of Foie Gras: 4) Whole Roasted Moulard Duck Foie Gras with Apples and Black Truffles from Thomas Keller

http://morecookbooksthansense.blogspot.com/2014/06/seven-days-of-foie-gras-4-whole-roasted.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Thursday, 5 June 2014. Seven Days of Foie Gras: 4) Whole Roasted Moulard Duck Foie Gras with Apples and Black Truffles from Thomas Keller. Continuing this week's series highlighting seven great foie gras recipes and the cookbooks behind them. Previous entries:. Shaved Foie Gras, Lychee and Pine Nut Brittle from the Momofuku Cookbook. Foie Gras Ganache from Aquavit and the New Scandinavian Cuisine. Sends a certain m...

morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: June 2013

http://morecookbooksthansense.blogspot.com/2013_06_01_archive.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Friday, 14 June 2013. Cookbook Hunting, Sydney-Style. On Cookbook Safari in Oz. Just back from Sydney. As ever, I was out hunting for cookbooks. The bookstock at Dymocks. Of Australia) was somewhat underwhelming. The surplus bookshop in the St Ives Shopping Village was a bust. But thankfully I was saved when my wife pointed me toward the bibliophile awesomeness of Books Kinokuniya. Let’s dive in! Received a low-key...

morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: January 2013

http://morecookbooksthansense.blogspot.com/2013_01_01_archive.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Sunday, 27 January 2013. Signatures: Pommes Puree (Robuchon). Another post in my occassional series. On famous chefs and their signature dishes. Enjoy. The Two Lives of Joel. Robuchon in his 1990's pomp. So rather than pairing his lobster with vanilla it went with spring vegetables and a lobster-coral sauce (pic at left). Truffles were layered on a bosky galette of smoked bacon and onion. Foie gras came wit...This ...

morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: Seven Days of Foie Gras: 1) Shaved Foie Gras, Lychee and Pine Nut Brittle from David Chang

http://morecookbooksthansense.blogspot.com/2014/06/seven-days-of-foie-gras-1-shaved-foie.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Monday, 2 June 2014. Seven Days of Foie Gras: 1) Shaved Foie Gras, Lychee and Pine Nut Brittle from David Chang. A follow-up to my recent review of Ginor’s Foie Gras book. I’ve gone back and raided my bookshelf to find other great ways with foie gras. Rather than one big essay. Not another. bloody. terrine! Sometimes even foie gras gets a bit dull. Not that I’m complaining of course! The first dish is David Chang&#...

morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: Seven Days of Foie Gras: 6) Foie Gras Five Ways from Charlie Trotter

http://morecookbooksthansense.blogspot.com/2014/06/seven-days-of-foie-gras-6-foie-gras.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Saturday, 7 June 2014. Seven Days of Foie Gras: 6) Foie Gras Five Ways from Charlie Trotter. Continuing this week's series highlighting seven great foie gras recipes and the cookbooks behind them. Previous entries:. Shaved Foie Gras, Lychee and Pine Nut Brittle from the Momofuku Cookbook. Foie Gras Ganache from Aquavit and the New Scandinavian Cuisine. Recipe 6: Foie Gras Five Ways. A foie gras and apple ice-cream.

morecookbooksthansense.blogspot.com

More Cookbooks Than Sense: Seven Days of Foie Gras 7): Roast Smoked Foie Gras With Onion Mousse from Aiden Byrne

http://morecookbooksthansense.blogspot.com/2014/06/seven-days-of-foie-gras-7-roast-smoked.html

More Cookbooks Than Sense. Jontseng A blog about the cookbooks you didn't know you needed. Sunday, 8 June 2014. Seven Days of Foie Gras 7): Roast Smoked Foie Gras With Onion Mousse from Aiden Byrne. Continuing this week's series highlighting seven great foie gras recipes and the cookbooks behind them. Previous entries:. Shaved Foie Gras, Lychee and Pine Nut Brittle from the Momofuku Cookbook. Foie Gras Ganache from Aquavit and the New Scandinavian Cuisine. Why it’s special:. The chef and the book:. Aiden...

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Sunday, 13 January 2013. I wonder what our American cousins across the pond make of our new found enthusiasm for hamburgers? I would guess they may be having a little chuckle to themselves. Given all of the recent openings in London, I.m beginning to think a new burger joint will be gracing every street corner next year. Original stone plaques outlining the history of the Mission have been left in place. If you go they are worth a read to get the historical feel of the place. Menus, which are split into ...

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