Category Archives: White China

Practical Pots and Plates

Posted on March 20, 2013 by Gareth

When in April 2011 I began a series titled ‘Kitchen Luxuries’, I was amazed at the pick up. Within weeks I’d been contacted by enthusiasts like myself for the Thomas TC100 industrial china design. They came from all over – Australia, … Continue reading →

Posted in Kitchen Must-Have, Thomas Germany, White China | Tagged Bauhaus, Bernard & Janet Leach, Bernard Leach, British Crafts Centre, Joanna Constantinidis, Leach pottery, Linda Bloomfield, Linda Bloomfield's 'Contemporary Tableware', Oaxaca, Potters, Rosenthal, St Ives, TC100, Thomas China, Thomas Germany, Ulms School | 3 Comments

Kitchen Luxuries: No 1

Posted on April 16, 2011 by Gareth

I have posted about Kitchen Essentials. Now is the turn of my Kitchen Luxuries – items I once dreamed of owning and a few of which are now are in daily use in our kitchen and at table. We start with … Continue reading →

Posted in Bauhaus, Kitchen Equipment, Kitchen Must-Have, Thomas Germany, Traditions at Table, Uncategorized, White China | Tagged Bauhaus, David Mellor, Modern Design, Thomas TC100, Ulm School | Leave a comment

Recent Posts
June 2013

M T W T F S S

« May

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30
Gareth Jones on…
- Agrumes (3)
- Alcohol (44)
- Alliums (29)
- American Dishes (8)
- Anchovies (1)
- AOC (9)
- Archaeology and Food (15)
- Asparagus (1)
- Aubergine (7)
- Austrian Cooking (3)
- Baccala (2)
- Basil (16)
- Basilicata (2)
- Batterie (22)
- Bauhaus (2)
- Beef (4)
- Best Pasta (24)
- Black Peppercorns (12)
- Blue Collar Gastronomy (192)
- Brassica's (7)
- Brassica's (2)
- Brassserie Lipp (11)
- Bread (29)
- Burgundy (7)
- Caesar Salad (2)
- Callos (1)
- Capon (13)
- Caponisation (8)
- Carlo Moretti (1)
- Carlo Moretti (2)
- Cauliflowers (4)
- Cazuela (2)
- Cazuela (3)
- Chicken (44)
- Christmas Citrus (1)
- Cicchetti (6)
- Cipriani (3)
- Citrus Fruit (5)
- Classic Rice Dishes (20)
- Cocktails (3)
- Coffee (12)
- Coffee (2)
- Comforting Foods (8)
- Complaining and how to (2)
- Curing and Smoking (5)
- Dim-Sum (3)
- DOC (1)
- DOP (15)
- DOP Basilico Genovese (1)
- Dry Martini (2)
- Eggplant (4)
- Escargots (1)
- Faella (1)
- Farm Shops (1)
- Farmers Markets (6)
- Fish (35)
- Foie Gras (10)
- Fonds and Jus (10)
- Food Influencers (31)
- Food Marketeers (26)
- Food of the Ancients (22)
- food politics (19)
- Food Scams (22)
- Food travel (78)
- Foraging (22)
- French Markets (58)
- French Regional Foods (15)
- French supermarkets (36)
- Fruits Glace (2)
- Game (13)
- Genoa (3)
- Ginger (2)
- Glassware (3)
- Good Potatoes (15)
- Graisse d'oie and Confit de Canard (6)
- Great Chefs (26)
- Greek Cooking (4)
- Guinea Fowl (14)
- Gull's Eggs (2)
- Hamburgers (3)
- Harry's Bar (9)
- Harry's Dolci (2)
- Healing Foods (4)
- Hen's and Bantam's Eggs (10)
- Holidaying at Home (2)
- Home made is Best (3)
- IGP (9)
- Il Genovese Restaurant (2)
- Ingredients (100)
- Kitchen Equipment (22)
- Kitchen Must-Have (20)
- Kitchen Tips (32)
- Label Rouge (14)
- Laguiole Tire Bouchon (1)
- Latest Trends (13)
- Latini (2)
- Left Overs (2)
- Lenten traditions (4)
- Li (1)
- Liguori (1)
- Ligurian (14)
- London Dining (16)
- Margarita (1)
- melanzane (4)
- Memories (36)
- Mercato Orientale (1)
- Mineral Waters (1)
- Nature (3)
- New Chefs (10)
- No Compromise Shopping (33)
- Nonna's Cooking (23)
- Norway (4)
- Offal (1)
- Offals (1)
- Onions (10)
- Organic Food (4)
- Origins of our food (15)
- Oysters and Shellfish (17)
- Pastificio G De Martlino (2)
- peasant cooking (7)
- Perfect Eggs (12)
- Pesto alla Genovese (2)
- Pesto alla Genovese (2)
- Philip Crosby (1)
- Philosophy (2)
- Phoney Cooking (2)
- pied de Porc (1)
- Pigeoneau (12)
- Po Valley (3)
- Polenta (1)
- Pork (4)
- Poulet (25)
- Poulet de Bresse (1)
- Poulet de Bresse (1)
- Poulet de Gournay (9)
- Poulet Fermier (16)
- Poulet Fermiers (16)
- Proscuitto Crudo (3)
- Puglia (2)
- Pugliese (3)
- Quail & Quail's Eggs (1)
- Rants (21)
- Rare Roast Sirloin (1)
- Real Chinese Cooking (4)
- Real Italy (56)
- Reidel (1)
- Rice (21)
- Richard Olney (3)
- Risotto (20)
- Rogue Foods (1)
- Rustling (1)
- Salad (16)
- Salad and Digestion (7)
- Salt Cod (2)
- Seasoning (7)
- Sensory Cooking (5)
- Simple Food (56)
- Slicing Machine (2)
- Smoked Fish (2)
- Sout West France Cuisine (1)
- South West French Cuisine (10)
- Southern Italy (17)
- Spanish Cooking (15)
- Speciality Chicken (19)
- Stocking Making (1)
- Stocks and Stock Making (17)
- Subsidised Food Production (2)
- Sugars (1)
- supermarkets (48)
- Techniques (52)
- Terroir (48)
- The Food Business (35)
- The Gimlet (1)
- The Good Cook Series (2)
- The Moors (10)
- Thomas Germany (2)
- Tire Bouchon (3)
- Tomato Sauce for Pasta (3)
- Traditions at Table (26)
- Tripe (1)
- Trippe (1)
- Trotters (1)
- True Innovation (8)
- Uncategorized (47)
- Veal (5)
- Venetian Glass (2)
- Venice (14)
- Venison (1)
- Vinegars (4)
- Vitellone (1)
- Walk with Joy (3)
- Watercress (4)
- White China (2)
- Wild Food (9)
- Wild Funghi (15)
- Wine Boxes (2)
- Wine Making and Viticulture (16)
- Wine Marketeers (1)
- Wines (4)

Category Archives: White China

Practical Pots and Plates

Kitchen Luxuries: No 1

Subscribe to Gareths Blog

Search:

Recent Posts

Gareth Jones on…

Copyright

Links

June 2013
M	T	W	T	F	S	S
« May
					1	2
3	4	5	6	7	8	9
10	11	12	13	14	15	16
17	18	19	20	21	22	23
24	25	26	27	28	29	30