Yes it’s shelf two with the tasse de vin from Burgundy.Nose to Tail Eating, Fergus Henderson. I haven’t had this book long enough to stain. But I have firted with pig’s tails, which raw freak me out. Anthony Bourdain thinks Henderson a god. We think he’s good. Very good. If only I had a pot large enough for a whole pig’s head. And it wasn’t a 30,000km round trip to the restaurant Stainfactor 5 (Because I’m frightened).The Cook’s Companion. Stephanie Alexander. Categorized by ingredient, not a bad collection from the grand old lady of Melbourne cooking. Her twice-baked goats cheese souffle is a classic and a personal favourite. Surprisingly out of 800 odd pages I use very few recipes, although the book is a useful reference. Stainfactor 6
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What’s the neurofen (far right) for?
It’s funny you say that about A Cook’s Companion, I use it probably every week but hardly ever to cook an actual recipe. I mainly use it to inform me on unusual ingredients.