Do you know your Gugelhupf from your Rosogolla or your Whoopie pie from your Chiffon Pie? Why do we scoop ice cream into cones, sugar into coffee? Why do children love sweets? Why was sugar originally considered to be a spice?
If you’ve found yourself stuck on the answers to any of these questions the recently published Oxford Companion to Sugar and Sweets edited by Darra Goldstein is the one food book that promises to answer them all. A comprehensive reference work on the idea of the sweet, this is more than just a collection of sweets, it’s an exploration into the human fondness for all things sweet and how it has shaped our language, art and cooking throughout history.
265 experts, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs have all contributed entries covering the technical, cultural and historical aspects of sugar. Over 800 pages and stunning photos take readers around the globe and throughout time, offering glimpses deep into the human brain and our natural inclination for sugar and sugar-crafted fantasies.
Delve into the world of sugar in alphabetical order from ‘a la mode’ to ‘zuppa inglese.’ An entertaining appendix at the end of the book is a highlight offering a light-hearted collection of lists of films featuring sugar and chocolate, songs about sugar, candy and museums.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.