I’ve just been enjoying the trailer for Julie & Julia, a film based on two books: My Life in France by American chef Julia Child and Julie Powell’s laugh-out-loud memoir Julie & Julia. Meryl Streep plays a suitably patrician Julia, while the lovely Amy Adams takes on the role of Julie. Check out the trailer below and watch out for the film, which should be out in Ireland on 11 September. I just might have to smuggle Little Missy in to the cinema!
While I may not be able to do quite as much cooking and baking these days while tethered to the couch by Little Missy and her demands for food, I can always read about it and – as every new mum knows – online shopping is your friend. The results of a few precious uninterrupted minutes with the computer earlier this week landed on the doorstep today for my reading pleasure over the long weekend: Willie’s Chocolate Factory Cookbook and Laurie Colwin’s Home Cooking.
I miss Arbutus bread. One of the great advantages of working in URRU Mallow was having regular access to good quality bread – I used to eat the sesame seed-encrusted brown crusts for work breakfast (you can’t sell them but I think they’re the nicest piece of the whole loaf), regularly bringing home spelt or rye loaves or, for a particular treat, one of the tomato and basil breads or a couple of croissants, to be heated up for the following morning’s breakfast.
Despite its title, this is not the kind of book that you’ll pick up if you’re really wanting to learn how to cook. Cooking Lessons could as easily be titled Life Lessons, the kind of things that you learn as you experience – in journalist Daisy Garnett’s case – a few years spent working in New York, a series of disastrous boyfriends and thinking time sailing across the Atlantic en route to resuming life back in England.
A Day at elBulli by Ferran Adrià, Juli Soler, and Albert AdriàThe demand for seats at Ferran Adrià’s elBulli restaurant in Northern Spain is such that only a fraction of the people who want to will ever get to eat there. Its pedigree is well known – three stars from Michelin, a chef who is the king of molecular gastronomy, two million requests a season for only 8,000 places, four times named best restaurant in the world.
If you need any excuse to get into the Christmas spirit, pick up a copy of Sarah Raven’s sparky and seasonal Complete Christmas. I’m already a fan of her comprehensive Garden Cookbook and this is very much in a similar vein, with a big emphasis on using the garden as a resource for creative decorations, food and homemade presents.