Jess Cantoni

A bitter and spicy pickle, perfect served with a biriyani or something sweet to offset the bitterness, like some cheese. This recipe is essentially a vegetable achar with lemon. If you’ve not been following my Learning with Larousse posts, then i’ll just explain. Basically I’m trying to […]

 Who even eats pickled quince? That’s what I’ve been thinking. The only way I can describe the fruit is that it’s really odd. It constantly looks bruised and looks gone off when you peel it (trust me, I googled it and it generally looks like […]

 I’m currently sat on my sofa and my feet feel like they’re about to freeze off! The weather has become a lot colder these past few days, and i’m starting to think that I need our central heating on in the day now too. Anyways… […]

 Franz Karl Achard Copyright: Wikepedia https://en.wikipedia.org/wiki/Franz_Karl_Achard Franz Karl Achard was the man behind the project to find an alternative to sugar cane, by using beet sugar instead. Franz was a German, born in Berlin in 1753. Franz studied many subjects at the Royal Academy of Sciences, […]

 I think I’m going to make this a Sunday thing from now on.. although you know what i’m like when it comes to making statements like that! Anywho, just a quick post from me tonight as i’m currently waiting to get into my bath! This […]

 A formal table setting at the Waldorf Astoria, New York This is the beginning of my new series of things that I have learnt from the amazing book that is Larousse Gastronomique. Every week I will be posting either a fact, a definition (probably a […]