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The Age
A friend for all seasons
RICOTTA was not part of my early cooking. I grew up in a cream cheese sort of household. Not packaged � the real stuff. White, in an irregular shape, wrapped in special paper. It was usually sieved to make it smooth, then turned into a filling for cheese blintzes, a range of cheese cakes and into a strong-flavoured spread called liptauer. (30/06) MoreYou may also like
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Sacre Cordon Bleu: What the French know about cooking
The Independent | 26/05/08
If you've ever wanted to better yourself in the kitchen, Michael Booth's gloriously funny account of his nine months in a French cookery school may inspire ... More
Have your cake (but don't eat it)
Sunday Mail | 20/05/08
Looking for the perfect birthday present for the friend who has everything or a centrepiece with real wow factor for a family party?
This floral "cake" ... More
The 'Divine' cake maker
Daily Mirror | 28/04/08
There have always been cakes abound- first and foremost the butter cake-add a different flavour or colour to it, with icing to top it off- then it's a ... Read