12 November 2018

Home Cooks from Abroad

Bookshelf

New recipe collections from Cuba, Venice, Palestine and Germany Chosen by Christopher Hirst The Palestinian Table by Reem Kassis (Phaidon, £24.95) Like so many born in this troubled land, Reem Kassis lives abroad. During high-powered jobs in New York and London, she promised herself, ‘I would never return to the kitchen’ but has come to […]

About Us

Bread & Oysters is an online magazine featuring news, views and mus(ings) from the world of food, past, present and future. It is run by freelance food journalists Christopher Hirst, Carolyn Hart and Emma Hagestadt, find out more about them below...

 

8 November 2018

What’s New plus… Five top British cheeses (and one great cheese shop)

What's Hot / What's Not

Pipers Farm pies Piper’s Farm, the online Devon-based butchers has launched a new range of handmade pies. They come in four fillings (steak and ale, chicken and ham, butter chicken and Pumpkin, goats cheese and spinach). Suitable for freezing, they take 40mins to cook Handmade pies, £3.95/serves 1 – 2, from Pipers Farm’s, visit  www.pipersfarm.com […]


30 October 2018

Bish Bash Bosh! – Vegan Remix

Bookshelf

The unstoppable rise of Bosh!, the Vegan bestseller It started with a single online recipe (for healthy sushi cake; three million views on Facebook), posted on Youtube in 2016 by Henry and Ian, friends from school in Sheffield who wanted to eat vegetarian but couldn’t find any decent recipes. They hit on the idea of […]


28 October 2018

Q&A Sybil Kapoor

The Questionnaire

Sybil Kapoor, author, food writer and broadcaster The cookbook that has most influenced your cooking There are quite a few, including The Chez Panisse Menu Cookbook by Alice Waters and Chinese Gastronomy by Hsiung Ju Lin and Tsuifeng Lin.  However, if I can only choose one, it would have to be The Robert Carrier Cookery […]

 

About Bread & Oysters

The Food Writer's Cooperative is an online magazine featuring news, views and mus(ings) from the world of food, past, present and future. It is run by freelance food journalists Christopher Hirst, Carolyn Hart & Emma Hagestadt, find out more about them below...