Phrase by 'Bee Wilson'
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Years ago, during a John Grisham phase, I tried to pinpoint exactly why I found Grisham's often predictable legal thrillers quite so comforting. The best answer I could come up with was the frequency with which Grisham tells us that his lead characters are sipping coffee. When it comes to food and drink, predictability can console.
Author: Bee Wilson - British JournalistBest , Food , Legal , Coffee
The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans.
Author: Bee Wilson - British JournalistGood , Great , Food , Cake
I appreciate recipes that tell you what can be changed and what must remain fixed. 'The Zuni Cafe Cookbook' by the late Judy Rodgers is superb at this.
Author: Bee Wilson - British JournalistYou , Appreciate , Late , Cafe
I'd rather have a good food - lots and lots of different varieties of good foods - than search for something perfect.
Author: Bee Wilson - British JournalistGood , Search , Food , Good Food
Sometimes the buzz of reading about others eating comes from the voyeuristic thrill of seeing how the other half lives: the gold leaf and truffles or - in the case of Trimalchio's feast in Petronius' 'Satyricon' - the dormice and honey.
Author: Bee Wilson - British JournalistSometimes , Gold , Eating , Leaf
What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.
Author: Bee Wilson - British JournalistMe , Best , Good , Change
A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.
Author: Bee Wilson - British JournalistYou , Need , Dress , Right
Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.
Author: Bee Wilson - British JournalistBlack , Thought , Nice , Learning
The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.
Author: Bee Wilson - British JournalistFood , Green , Cool , Comeback
There's a new dividing line in olives: between those who prefer Nocellara to all other varieties, and the people who have never tasted them.
Author: Bee Wilson - British JournalistPeople , New , Never , Line
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