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The Library
The Library
These pieces are made for anyone who needs them. Have a browse and take what you like with you.
Cooking: Aromatics
Onion
The vegetable that promised eternity
Cooking: Aromatics
Pepper
The spice that ransomed an empire
Cooking: Aromatics
Salt
The oldest wage there is
Cooking: Aromatics
Basil
Give it warmth and shelter and it will reward your dishes generously
Cooking: Aromatics
Rosemary
One of the oldest cultivated plants in the world, and it knows it
Cooking: Dishes & Preserves
An Introduction to Preserving
the oldest kitchen magic, how it works
Cooking: Dishes & Preserves
Apricot and Verbena Jam
For the jam that turns a whole kitchen heavenly overnight
Cooking: Dishes & Preserves
Black Forest Gateau
For the cake with a name more disputed than the cherries in it
Cooking: Dishes & Preserves
Quince: Jelly, Jam, and Paste
For the one fruit that gives you three things worth keeping from a single batch
Cooking: Dishes & Preserves
Cherry & Tonka Bean Jam
dark cherries and tonka for your breakfast scones
Cooking: Dishes & Preserves
Fish en Papillote
The kindest way to cook fish, and the most forgiving
Cooking: Dishes & Preserves
Nick's Pasta Salad
A dish to share with friends over and over again
Cooking: Dishes & Preserves
Spinach and Chickpea Curry
Twenty minutes from start to table, tastes like it took longer
Cooking: Pantry & Technique
Seasoning
Not a step at the end, the thing that gives food its voice
Cooking: Pantry & Technique
Rice
Different rices do different things and they are not interchangeable
Cooking: Pantry & Technique
Plain Basmati Rice
The side dish that goes with everything
Cooking: Pantry & Technique
Round Rice
Soft, unctuous, and nothing like basmati. Savoury or sweet, it earns its place
Cooking: Pantry & Technique
Long Grain Rice
When you need the grains to stay separate and do their job
Cooking: Pantry & Technique
Egyptian Rice: Roz bil Sha'areya
The Egyptian way, and once you've made it like this you won't go back
Cooking: Sauces
Hollandaise
It has a reputation it doesn't deserve, here's why
Cooking: Sauces
Pesto
Bright and alive
Cooking: Sauces
Sauces- The white sauce (Bechamel)
Ten minutes and three ingredients, then a dozen dishes open up
Cooking: Sauces
Crème Chantilly
This is not a diet recipe, do not make it one
Cooking: Sauces
Mayonnaise
You will never buy ready made once you try this recipe. Nothing else will do
Cooking: Food Groups
Protein
On the importance of protein
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