Jan 21, 2019
I have a website dedicated to my bread-baking efforts, but I've never seen the point of posting every time I bake a bread that I've baked many times before. So it can seem a bit abandoned, between new breads. Today, though, I wrote about a new approach that worked wonderfully well for me this past weekend. It's a version of the no-knead style pioneered by Suzanne Dunaway and popularised by Mark Bittman and Jim Lahey.
It is based on Yohan Ferrant's do-nothing bread, as outlined in a book called Respectus Panis, written by a group of bakers called Les Ambassadeurs du Pain. You can read about it on.
Using food as a vehicle to explore the byways of taste, economics and trade, culture, science, history, archaeology, geography and just about anything else.
Nominated for a James Beard Award in 2015 -- and again in 2016 -- and going from strength to strength.
Jan 19, 2019
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Apr 7, 2018
In essence, I see myself as a translator. I speak Science, and I speak English, and I work hard to make the two understand one another. Mostly, I like to help people tell their stories. I'm a biologist by training and by inclination, and my main joy is applying that to food and the agriculture and industries that supply it. I also have side interests in economics and many other things.