Tag Archives: Jacques Pic

Marco’s ‘Blonde on Blonde’ at 33

Posted on May 31, 2012 by Gareth

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 | Leave a comment

Happy Birthday, Mr Anthony Blake – Food Photograher par Excellence

Posted on December 9, 2011 by Gareth

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 | 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 (5)
- Belgian Cooking (1)
- 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 Desserts (1)
- 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)

Tag Archives: Jacques Pic

Marco’s ‘Blonde on Blonde’ at 33

Happy Birthday, Mr Anthony Blake – Food Photograher par Excellence

Subscribe to Gareths Blog

Search:

Recent Posts

Gareth Jones on…

Copyright

Links