baking
Labour of love: producing the perfect loaf
Wheat flour, and the bread made from it, has been a recurring cause of concern for the British for centuries,…
We should never take our daily bread for granted
In the seventh and final chapter of this small but lingeringly powerful book, the author reveals his motivation for writing…
I want to support cinema but I have my work cut out with Love Sarah
Some cinemas have reopened, with the rest to follow by the end of the month, thankfully. But the big, hotly…
Prue Leith: Everyone’s waiting for me to make another Bake Off gaffe
Edinburgh is a peach of a city, is it not? Last week, I walked up to the castle on a…
Straight to hell
No, The State (Channel 4) wasn’t a recruiting manual for the Islamic State, though I did feel uneasy about it…
Recipe for a modern baker: first, move to Hoxton
If I were the kind of person who invited people to come and have a bite to eat that very…
The best cookery books of 2013
Nigel Slater’s books lead the field in cookery book design, but his latest, Eat: The Little Book of Fast Food…
