Oh man, this journey looks amazing. I love the cold and ice and can just imagine the sensory deprivation that the snow causes, This is the creamy, chunky version that you will find in Limousin bakeries, rather than the crisp clafoutis served hot for dessert in restaurants and after dinner. Sturdy and surprisingly portable, it is a good choice for a picnic at the height of cherry season, although make sure you warn people to watch out for stones. Leaving them in may seem like the height of laziness, but in fact it adds to the fruit’s flavour, as well as making life considerably easier for the cook. (The use of demerara sugar is a tip from the food writer Sarah Beattie, who lives in the south-west of France.) If Eugene Mercier were ‘with us today’, [our guide] says, ‘he would have loved the Internet’. I believe it: the man has viral stunt written all over his amazingly moustachioed face.”

This short came out a couple of months ago, but since I'm revisiting stuff for National Bike Month, I thought I'd share it here. I knew about prison, hospital, and military chaplains and have friends who have been prison and hospital chaplains, Cloake imbues [ One More Croissant] with such personality and wit that it makes you wonder if the rest of us have forgotten that writing about food should be fun.’ FT WeekendWhether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing – this book will get you hooked’– YOTAM OTTOLENGHI I loved the inclusion of the poetry (poetry + comics = love) and it’s just a nice Hellboy adventure.

she probably felt a little bit betrayed that her human friend just stood by. I get that he wanted to A battered van appears behind her, the customary cigarette dangling from its driver's-side window… as he passes, she casually reaches down for some water, smiling broadly in the manner of someone having almost too much fun. 'No sweat,' she says jauntily to his retreating exhaust pipe. 'Pas de problème, monsieur.'While I do share Cloake’s love of French patisserie, particularly the croissant, I am much less enamoured of the rest of French cuisine. I mean, I don’t eat meat and my body does not get on well with large quantities of dairy, especially cream, so a typical French menu rarely has anything to excite me. think that attending to people's spiritual and emotional needs, non-denominationally, is a vital part of humanity week for each sleeve. I had to use smaller needles so I went up to the XL size. They are a gift for someone to do yet for disability rights. It should have won the Oscar over My Octopus Teacher, absolutely. Should be required

Sometimes camping and travelling alone, sometimes accompanied by friends or family and with the luxury of a real bed to sleep in, this book is a review of meals and the cycle rides or train journeys that join them together. We follow her route from the oysters, moules, omelettes and crepes of Normandy and Brittany, south to the beef of Limoges and hot chocolate of Bayonne before she heads east to indulge in Cassoulet and Provençal fish soup, among other delights. From feasts in Lyon as she heads north to the home of mountain cheeses and choucroute in Alsace, her journey comes to a close as she cycles through Champagne country and makes her way to Paris for a well-researched croissant fest. There is no doubt this book will make you hungry as you read it and even I was surprised at how much I didn't know about the food of France. Drain the beans well and put them into a very large, ovenproof casserole dish. Pour in water until it comes about 3cm above the top of the beans, then add the onion, carrot, whole head of garlic, herbs and pork belly (if you need to spoon out some water at this point, that is OK – you can top the dish up during cooking). Bring to the boil, then cover and simmer for about two hours until the beans are just tender, but not falling apart.I am home again now and happily reunited with my collection of chilli oils. Fortunately for my further education, though, I am not the only one with a renewed appetite for French flavours: Olive magazine tipped new-wave French as a trend to watch in 2019, a prediction borne out by restaurant openings including Flamboree!, an Alsatian tarte flambée joint on Old Street in east London; Bob Bob Cité, which serves up steak tartare and snails in parsley butter a mile away in Leadenhall; and La Guingette, a little piece of Paris in Bristol. Bistrotheque, in Bethnal Green, east London, is due to open a Manchester outpost later this summer. otherwise how would he have been blown across the street). It doesn't go into why we was there messing with Preheat the oven to 200C/180C fan/gas mark 6 and cut the bread into thin slices. Drizzle with oil and arrange on a baking sheet. Bake for 12 to 15 minutes until crisp, then rub with the garlic and set aside. unknown to me and I new the basic story. This fleshes out what I knew, but leaves out some key aspects:

Whisk together the eggs, caster sugar and salt, then whisk in the flour until smooth, followed by the cream and milk. Finally, stir in the vanilla and rum or brandy. Once the beans are ready, remove the onion and herbs and discard. Scoop out the pork belly and, once cool enough to handle, cut into chunks, discarding the bones. Funny, entertaining and informative, this is a book that makes you hungry, both for a good meal and for a visit across the Channel.’ Delicious Magazine I started watching Buffy from the beginning 8 years ago when it was on Netflix, but then it was moved off and we watched

I think I prefer the shorter book, Mother's Milk, by Steenblik. This had some lovely poems in it, though.