INDIGENOUS FOOD PRODUCE
ARTISANAL FOOD PRODUCTS
Join us in our quest to identify the bakers, chefs and cooks who remain passionate about local food and traditional methods, explore the fairs, festivals and markets where the produce is as fresh as it gets and the street food is unforgettable, enjoy the cookery books that celebrate local food culture, learn the secrets of the legendary dishes, travel with us to explore the cafes, diners, restaurants, stalls and taverns where the emphasis is on local and sustainable! CONTACT us if you wish us to help you with your food preparations or for educational programmes including our virtual home baking and home cooking courses.
Anne & Robert
BREAD BOOK TRILOGY NEWSFLASH
The first book in the bread book trilogy by Robert Allen and Tim Schneider is scheduled for publication in September. Hand Made Small Breads / Handgemachte Brötchen für Heimbäcker will be available as e-book and print book editions in English and in German. We have a dedicated site in German, Baking Adventures, and soon we will launch an English site of the same name.
HANDMADE SMALL BREADS
Europe’s small bread tradition continues to grow, and Robert Allen and Tim Schneider want you to experience this bread revolution with enigmatic recipes that call for high hydration, bread improvers and authentic modern flours to produce some of the best breads you have ever tasted. With recipes for 80 breads this book is unique. Publication of the electronic and print editions is scheduled for September. The books are available on pre-order here until the end of July. From September they will be available at https://backabenteuer.de, at our new Home Breads web portal and at the new Fricot Editions web portal.
HANDGEMACHTE BRÖTCHEN FÜR HEIMBÄCKER In 80 Rezepten durch Europa
The German language edition of Handmade Small Breads.
BLUE WINDOW Culinary Adventures in the Alps e-book
France # Switzerland # Liechtenstein # Austria # Germany # Italy # Slovenia — 7 Countries | 125 Recipes | 125 Stories. Starting in Geneva under the gaze of Jean-Jacques Rousseau eating hot chicken Anne Addicott and Robert Allen travel on the new Léman Express train into the Arve river valley to sample a special cheese and learn the secrets behind a legendary dish of Savoy. The first edition is an extented electronic edition with recipes and stories that will not appear in subsequent electronic and print versions.
NOSTALGIA Culinary Adventures on the Orient Express e-book
Travelling the old Orient Express routes, Anne Addicott and Robert Allen recreate the scenarios that made the Orient Express an iconic train and gave the world a glimpse of the wonderful cuisine of the east. In the days before air travel when sea routes were long and arduous, the fast way to reach the eastern edge of Europe and the magnificent cities of Sofia, Istanbul and Athens was in a train made up with Pullman and Wagons-Lits wagons and a restaurant car that served exotic traditional foods, a journey that took three days in the prime era and is still the same today, no matter which route. Our intrepid travellers begin in the new central station in Berlin, continue via Dresden, Prague, Vienna, Bratislava, Szob, Budapest, Brașov, Bucharest, Plovdiv, Istanbul, Sofia, Belgrade, Zagreb, Ljubljana, Venice, Domodossola, Brig, Lausanne and Dijon to return to Paris, where the first transnational Express d’Orient steamed out of the Gare de l’Est on October 4, 1883. The first edition is an extented electronic edition with recipes and stories that will not appear in subsequent electronic and print versions.
HIBERNIA Food Travels in Ireland e-book
Anne Addicott and Robert Allen travel the coastal roads and make a few excursions inland to learn the secrets of the traditional foods that are becoming a distant memory, explore a sorry history to discover why fish caught in Irish waters ends up on French and Spanish plates and celebrate a cake that might yet be given iconic status. Written from an historical perspective with the emphasis on the food traditions brought to Ireland by its first settlers and later arrivals, Hibernia is a story about sustainable food security and survival. The first edition is an extented electronic edition with recipes and stories that will not appear in subsequent electronic and print versions.
FRANCE Compare the spinach pies of the eastern Mediterranean with those of France, especially these creamy mini quiche – products of master patissiers in Paris and not unknown in the provinces. Fresh eggs and young spinach leaves are essential for their success. This quantity of ingredients made twelve 10 cm diameter mini quiche. The photo … Continue reading Legendary Dishes | Mini Quiche au Fromage et aux Épinards (small spinach pies)
BELGIUM FRANCE LUXEMBOURG Mini quiche – products of master patissiers in Paris – are now common throughout the low countries. The fillings remain varied and usually depend on the creativity of the pastry chef. The quantity of both pastry and filling will depend on the size and depth of your moulds. Traditionally the standard liquid … Continue reading Legendary Dishes | Mini Quiche (small savoury custard cakes)
THE STORY OF THE POTATO We will start with a story that might have occurred in the west of Ireland many years ago! Have you ever wondered what would have happened here if we had not got the potato?’ ‘We’ve had it a long time. I heard tell it was the Basques who brought it … Continue reading PERU, IRELAND, SWITZERLAND, RUSSIA — The Global Wanderings of the Potato
ITALY Breaded eggplant is a variable delight of Italian traditional cooking. We encountered this spicy version in Foggia. 2 large aubergines, peeled, cut into 1 cm thick slices along the length 100 ml olive oil 75 g breadcrumbs 2 eggs, beaten 40 ml milk 15 g peperoncini / chilli flakes Arrange aubergine slices on a … Continue reading Legendary Dishes | Melanzane di Foggia (breaded eggplant slices)
ITALY This is a dish of the Italian pennines, specifically Abruzzo east of Rome where wild artichoke is a popular ingredient. It comes alive in this clever soup that calls for seasoned pork meatballs flavoured with parsley. 2.2 litres water 1 capon / 1 small chicken 800 g fresh wild artichoke, cleaned, cubed, immersed in … Continue reading Legendary Dishes | Zuppa di Cardi / Cardone (wild artichoke soup)
FRICOT FOOD CONSULTANTS
We have a large database of traditional recipes. Starting in September we will be available as food consultants and food educators.
Text © Fricot Food Consultants 1998-2021
Photos © Fricot Food Consultants 1998-2021 & Credited