Food

Gay Bilson reviews 'The Art of the Restaurateur'

Gay Bilson
Monday, 25 March 2013
‘Hello, my name is Tony. I’m your waiter, and I’ll be dining with you tonight.’

One subspecies of cartoon in the New Yorker addresses the balance of power between diners and waiters. The caption above, from a cartoon by P.C. Vey, accompanies a drawing of a bemused couple holding menus, and looking at a waiter who is s ...

Christopher Menz reviews 'Michel Roux: The Collection'

Christopher Menz
Thursday, 07 March 2013

Here are two welcome additions to a long list of cookery publications in Australia promoting Gallic cuisine. French or French-style cookery in this country has come a long way since Ted Moloney and Deke Coleman’s charming but slight Oh, for a French Wife! was published by Ure Smith in 1952. Both Michel Roux: The Collection and Diane Holuigue’ ...

Sally Burton on 'The Remarkable Life of Julia Child'

Sally Burton
Wednesday, 28 November 2012

One day as I was reviewing this book in London, I happened to turn on the television, only to discover that BBC One now features three hours of cooking programs on Saturday mornings – very appropriate when one is reading a biography of the woman who changed American eating habits. When you are not watching the likes of Michel Roux demonstrating how quickly he can ...

Christopher Menz reviews 'My Umbrian Kitchen'

Christopher Menz
Tuesday, 27 November 2012

My Umbrian Kitchen – part memoir, part recipe book – reflects the Umbrian-Australian life of its author, Italian-born Patrizia Simone, who, with her husband, opened her first restaurant in Bright in north-eastern Victoria twenty-six years ago. This publication draws on her wealth of experience in the kitchen, decades of cooking, and the rich culi ...

Christopher Menz reviews 'The Cookbook Library'

Christopher Menz
Tuesday, 25 September 2012

The Cookbook Library is an eminently readable and informative survey of the development of European (and North American) culinary literature from antiquity until the early nineteenth century, from Greek and Roman texts to Antonin Carême. The project, inspired by Anne Willan and Mark Cherniavsky’s extensive personal cookbook library, draws on Willan’s con ...

The apotheosis of Stephanie Alexander

Gay Bilson
Wednesday, 21 March 2012

Most present-day Australian chefs (that is to say, cooks who earn a living through their training, practice, and culinary skills) who have written cookbooks are at the same time telling us about themselves. Is it not curious that, in general, cooks repeatedly praise the table for its central role in hospitality, conviviality, generosity, and equality, yet seem so ne ...

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