I was looking through a copy of Gourmet magazine from April, 1955, and was struck by the writers’ inability to describe food. In case you are unaware, Gourmet is usually remembered as being the most influential food magazine of the … Continue reading →

From a 1694 London cookbook comes this recipe that I thought amusing. Unfortunately it leaves a lot out, like cooking time, but I’m sure a modern cook could experiment and figure it all out. Bread Pudding in Guts Take some … Continue reading →