Odd Bits is the third in Jennifer McLagan’s ‘meat trilogy’, which began with Bones and continued with Fat. Each book is both a tribute to Western culinary traditions in danger of being lost and an exhortation to home and professional cooks across the English-speaking world to smarten up and move beyond boneless, skinless chicken breasts.
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Island Foods follows the dahlpouri method of roti making (sometimes spelled dahlpuri or dahlpurie), wherein cooked and pulverised chickpeas are integrated into the wheat dough so that the finished bread is composed by the thinnest layer of wheat, chick pea and wheat again.
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To describe Tosho Knive arts as a shop, or a boutique, doesn’t really do it justice. It’s more like an art gallery. Along on wall is a long bookshelf-like display case displaying a range of top-end Japanese knives from precision forged stainless steel to hand forged carbon steel made by a blacksmith in a manner that has not changed for 400 years.
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I asked Lidia Bastianich, what piece of advice she would give to a young restaurateur just starting out. The answer was as surprising as it seemed solid.
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If I was hard pressed to imagine the culinary heritage of my English and Scots forebears I would, at that time, be stuck to come up with much more than boiled things and roast beef. All of that has changed. And, in my humble opinion, the most exciting, vibrant kitchens in London are the ones cooking “British food”, by which they mean local ingredients prepared in whatever way they like.
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