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Tag Archives: Anthony Blake
Gnocco, Gnocchi – Who’s There?
The answer is a dumpling that’s as old as pasta itself. That’s Gnocchi – made most times nowadays with potato, but with variants assembled from semolina, regular wheat flour, chestnut flour, polenta, breadcrumbs (like Knödel) and, in Lombardy, they make theirs with pumpkin. Sometimes the gnocchi are … Continue reading
Posted in Blue Collar Gastronomy, Comforting Foods, Good Potatoes, Harry's Bar, Real Italy, Techniques, Terroir, Venice
Tagged "Acquolina", Amaretti, Anthony Blake, Antoine-Augustin Parmentier, Calle Valaresso, Campo San Barnaba, Cotechino, Desire, Floury Potatoes, Gino Santin, Gnocchi, Gnocchi alla Parigina, Gnocchi di Patate, Gnoccho, Guidecca, Harry's Bar, King Edwards, Levoni, Lombardy, Mantova, Maris Piper, Parmentier, Pesto alla Genovese, Pesto Rossi, Sage, Salvia, Tazio Nuvolari, Tortelli di Zucca, Venice, Zampone
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Marco’s ‘Blonde on Blonde’ at 33
There’s one thing about interviewing a superstar; there’s quite another when you discover such acreage of common ground it gets as scary as it is exciting. So I stood back, drew breath and took inspiration from what I knew and … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Coffee, Food Influencers, Great Chefs, Gull's Eggs, London Dining, New Chefs, Simple Food, Wild Food
Tagged 'Blonde on Blonde', Anthony Blake, Blue Collar Gastronomy, Bob Dylan, Channel 5, Charles Barrier, Chef's Tea, Chris Corbyn & Jeremy King, Ferdinand Point, French Foreign Legion, Great Chefs of France, Gull's Eggs, Jacques Pic, Marco Pierre White, Marco Pierre White's Kitchen Wars, Paul Bocuse, Plover's Eggs, Prosecco, Quentin Crewe, The Caernavon Arms, The Caernavon Arms Highclere, The Wolseley, Troigros Brothers, Wheeler's of St James
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Manna Mia is a Poulet Roti
It just came to me that if I was ever asked that daft question about what was my favourite food, my answer would be one of two options depending who was doing the asking. First would be ‘any good food, well … Continue reading
Posted in Blue Collar Gastronomy, Capon, Chicken, Food travel, French Markets, French supermarkets, Great Chefs, Label Rouge, Poulet, Poulet de Gournay, Poulet Fermier, Poulet Fermiers, Speciality Chicken, Terroir
Tagged Anthony Blake, AOC, Blue Collar Gastronomy, Challons, French Habits, Le Figaro, Loue, Maize Fed, Paul Bocuse, Poulet de Bresse, Poulet de Gournay, Poulet Noir, Poulet Roti, Quentin Crewe, Roast Chicken, Slow Food, The Great Chefs of France, Wheat Fed
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Happy Birthday, Mr Anthony Blake – Food Photograher par Excellence
Today is a very special day for true gastronomy. One of the world’s finest food photographers – in my view – celebrates his 82nd glorious year today – and he’s down in his Devon farmhouse nursing a sick, injured dog. His … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Food travel, Great Chefs, London Dining, peasant cooking, South West French Cuisine, Terroir, Venice
Tagged Albert Roux, Anne-Sophie Pic, Anthony Blake, Cucina Venziana, Freddy Giraudet, Gary Rhodes, Gascony, Gino Santini, Great Chefs of France, Jacques Pic, Michel Roux (Snr), Michelin Stars, Paul Bocuse, Robert Fresson, Roger Verge
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Good Greens
This has been a year if ever there was to celebrate green food – this year’s crops have been the best for some time. Peas and broad beans in particular have been special – no horrid mealy texture in either. We have … Continue reading
Posted in Alliums, Blue Collar Gastronomy, Brassica's, Cauliflowers, Ingredients, Salad, Terroir, Watercress, Wine Making and Viticulture
Tagged Anthony Blake, elebrate, Francis Fod Coppola, Joe Allen, Kistler Vineyards, La Petite Cuisine, Le Loire, Les Halles, Long cooking vegetables, Primeurs, Touragelle
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