Because food history doesn’t have to be boring. A few of this week’s food history news bytes. Fine. At least they’re more interesting than most.
Continue Reading...In today’s LA Weekly, I revisit an earlier interview with Darren McGrady, former private chef for Princess Diana and a swell guy who donates 100% of the proceeds from his cookbook to charity. This week he shares his recipe for chocolate biscuit cake, a classic British concoction of crushed wafer cookies suspended in a chocolate-butter mousse, then chilled and covered with more chocolate [SCRATCH THAT, turns out his publisher has suddenly recalled the recipe, even from McGrady's own blog -- ah, another bloody $$-driven American company]. Turn the page for the original story.
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