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! And see where it all began.
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 August. 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 e-book
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 80 breads this small bread book is unique. The electronic edition will be available in the Summer of 2021, and we are accepting pre-orders at a reduced price.
HANDGEMACHTE BRÖTCHEN FÜR HEIMBÄCKER In 80 Rezepten durch Europa e-book
The German language edition of Handmade Small Breads.
BLUE WINDOW Culinary Adventures in the Alps e-book
The first of our food-travel books is imminent. France # Switzerland # Liechtenstein # Austria # Germany # Italy # Slovenia — 7 Countries | 80 Recipes | 80 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 electronic book edition is an extented edition with recipes and stories that will not appear in subsequent electronic and print versions. This first edition will be available in the Winter of 2021, and we are accepting pre-orders at a reduced price. Search the site for extracts.
NOSTALGIA Culinary Adventures on the Orient Express e-book
The second of our food-travel books is imminent. 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 will be a limited release, available only as an electronic edition, at a special price for the first 300 purchases. Available in the Winter of 2021. Search the site for extracts.
HIBERNIA Food Travels in Ireland e-book
The third of our food-travel books is imminent. 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 survival. Scheduled for 2022. Search the site for extracts.
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)
Venetians who see this selection may not necessarily agree with our choice, yet we would like to believe it is representative of the lagoon region’s favourite food. And the food we have liked to eat over the three decades of visiting the archipelago and its surrounds. We recommend A Taste of Venice by Donna Leon … Continue reading A VISIT TO VENICE — 10 Dishes, 4 Restaurants, 1 Cafe, 1 Ice-Cream Shop
Legendary Dishes | Poitrines de Poulet Farcies au Fromage (chicken breasts stuffed with cheese and spinach)
FRANCE SWITZERLAND Tête de moine, the monk’s head cheese that is scraped off the wheel into a rosette shape, is the perfect cheese for the stuffing mixture. The combination of chard or spinach and wild garlic with crispy shallots and this delicate cheese produces an unforgettable flavour. If tête de moine is not available a … Continue reading Legendary Dishes | Poitrines de Poulet Farcies au Fromage (chicken breasts stuffed with cheese and spinach)
Ask Anne for a Traditional Recipe
We have access to a large database of traditional recipes. If you cannot find what you want in our Recipes A-Z, tell Anne.
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Photos © Fricot Project 1998-2021 & Credited