Tag Archives: food

Broccoli – the Confused Cauliflower with Roman Roots

Posted on April 1, 2011 by Gareth

Broccoli – love it or loathe it, like its cousin, the cauliflower. I love both so don’t understand how you could not like broccoli (or cauliflower). Early botanists were confounded as to quite how it grew its curd, they just knew it did. … Continue reading →

Posted in Blue Collar Gastronomy, Brassica's, Cauliflowers, Fish, Healing Foods, Kitchen Tips, Real Italy | Tagged Blue Collar Gastronomy, Broccoli, Chinatown, Chinese Cooking, Cooking techniques, Cooking tips, food, Gareth Jones, George Bush, Jeffrey Steingarten, The Man Who Ate Everything, Vegetables | 1 Comment

‘No Compromise Shopping’ – My Mantra

Posted on February 4, 2011 by Gareth

No Compromise Shopping for food – a dream or a reality? A reality of course. Let’s find the retailer who let’s me make it happen. Continue reading →

Posted in Blue Collar Gastronomy, No Compromise Shopping, supermarkets, The Food Business | Tagged Blue Collar Gastronomy, British Food retailers, British supermarkets, food, No compromise shopping, Shopping, Slow Food | Leave a comment

I’m over a Rainbow with these New Breads

Posted on January 27, 2011 by Gareth

Rainbow breads from the masters – Lenotre – ‘arc-en-ciel’ bread wins big prize in Lyons. Amazing and natural through and through. Continue reading →

Posted in Ingredients, Latest Trends, True Innovation | Tagged artisan, baking, Coloured food, food, food innovation, future food, Grand Prix de l'Innovation, trends, what's new in food | 2 Comments

Recent Posts
May 2013

M T W T F S S

« Apr

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 31
Gareth Jones on…
- Agrumes (3)
- Alcohol (42)
- Alliums (29)
- American Dishes (8)
- Anchovies (1)
- AOC (9)
- Archaeology and Food (15)
- Aubergine (6)
- Austrian Cooking (3)
- Baccala (2)
- Basil (16)
- Basilicata (2)
- Batterie (22)
- Bauhaus (2)
- Beef (4)
- Best Pasta (24)
- Black Peppercorns (11)
- Blue Collar Gastronomy (188)
- 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 (43)
- Christmas Citrus (1)
- Cicchetti (6)
- Cipriani (3)
- Citrus Fruit (5)
- Classic Rice Dishes (20)
- Cocktails (3)
- Coffee (11)
- 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)
- Farmers Markets (6)
- Fish (35)
- Foie Gras (10)
- Fonds and Jus (10)
- Food Influencers (31)
- Food Marketeers (25)
- Food of the Ancients (21)
- food politics (19)
- Food Scams (22)
- Food travel (77)
- Foraging (22)
- French Markets (56)
- French Regional Foods (13)
- French supermarkets (35)
- Fruits Glace (2)
- Game (12)
- Genoa (3)
- Ginger (2)
- Glassware (3)
- Good Potatoes (15)
- Graisse d'oie and Confit de Canard (6)
- Great Chefs (25)
- 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 (15)
- Margarita (1)
- melanzane (4)
- Memories (36)
- Mercato Orientale (1)
- Nature (3)
- New Chefs (10)
- No Compromise Shopping (32)
- Nonna's Cooking (22)
- 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)
- Pigeoneau (12)
- Po Valley (3)
- Pork (3)
- Poulet (25)
- Poulet de Bresse (1)
- Poulet de Bresse (1)
- Poulet de Gournay (9)
- Poulet Fermier (15)
- Poulet Fermiers (15)
- Proscuitto Crudo (3)
- Puglia (2)
- Pugliese (3)
- Quail & Quail's Eggs (1)
- Rants (21)
- Rare Roast Sirloin (1)
- Real Chinese Cooking (4)
- Real Italy (54)
- 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 (4)
- Simple Food (54)
- 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 (16)
- Subsidised Food Production (2)
- Sugars (1)
- supermarkets (47)
- 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)
- True Innovation (8)
- Uncategorized (46)
- Veal (5)
- Venetian Glass (2)
- Venice (14)
- Venison (1)
- Vinegars (3)
- Vitellone (1)
- Walk with Joy (3)
- Watercress (4)
- White China (2)
- Wild Food (9)
- Wild Funghi (14)
- Wine Boxes (2)
- Wine Making and Viticulture (16)
- Wine Marketeers (1)
- Wines (4)