The best macarons I have ever eaten were from Pierre Hermé. Unfortunately, getting to either Paris or Tokyo…
The Genius of Jereme Leung
It’s not every day that a respected and discerning professional critic calls someone a genius, so it was…
Farewell Tai Cheong Egg Tarts
I read a really sad little announcement in the newspaper this morning. Tai Cheong Bakery, in Hong Kong,…
More Shameless Self-Promotion
Earlier this year, a good friend working in a publishing house emailed me and asked if I’d be…
Proustian Berries
During the summer of 1994, I was lucky enough to land an internship with the International Herald Tribune…
Kitchen of the World
I was in Thailand over the weekend, having gone there to check out uber-health spa, Chiva Som, in…
Chocolate Nemesis Part Deux
Ah, I’ve just discovered that The Guardian has kindly posted Mr Barnes’ essay on the Chocolate Nemesis here…
Chocolate Nemesis
One of the best food books I’ve read recently is Julian Barnes’ The Pedant in the Kitchen. Here’s…
Making Pasta
A couple weeks ago, I tried making a batch of homemade ravioli. I used a DK Pasta book…
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