I love a good cookbook. I have probably too many at home in France and a rotation of current favourites that I take with me on board. It’s nice to leaf through a well-written cookbook, especially because I don’t always have a fast WiFi going. One of my favourite cook books in recent times has been Momofuko, the first book by a chef called David Chang, named after his first restaurant in New York. The book is a great source of base recipes, dressing and sauces that you can use anytime, anywhere.
Crew food on a trans-Atlantic voyage. This one is a more of an industry-specific post aimed at my fellow chefs at sea and anyone out there considering becoming one, but it is, I think, an interesting glimpse behind scenes too. It is essentially about provisioning and cooking in less than perfect conditions. Or, in my case, it’s about making sure you have all you need to keep a dozen people well-fed for two (often very long) weeks at sea.
I love making risotto, my wife loves making risotto. My kids, thankfully, love eating risotto. Don’t be afraid of risotto. All that is required is a little bit of prep and an averagely strong arm ready to stir for approximately 18 minutes, but the result is something very, very special. It’s a melt-in-your-mouth kind of dish that can be a super sexy, impress your date kind of thing, or a family friendly school-night offering.
My kids need a pick-me-up after school. They don’t snack in school here in France, which is good, and they have long school hours, which is not as good. Plus, I spend a good chunk of each year away from home, so I am a bit of a softy whenever I pick them up. They have tons of after-school activities too, so often the quickest solution is to make a stop at a cafe and load them up with sugar.