Will, your recipes are great, but I have more recipe books than I know what to do with, and an entire internet full of them*. But wrapped around and intertwined with the recipes are wisdom and experience of years of commercial practice. That's not so readily available. And then there's the material than could stand alone from the recipes. It's the imagery of a life that's focussed on seasons and produce,
and making the most of it in a way the brings pleasure to the producer (you), the consumer (your employer, family and guests), and us as your vicarious readers. With thanks, more please!
*I'm sure there are also a few pictures of cats and dachshunds on the internet too.
Recipes are great but the expectation that a food lover, a cook that’s all they have to offer disappoints me. Shared stories, memories tell us much more. Love your work just as it is Will
Your writing is calm, beautiful and a steady delight.
Your book project reminds me of "The Tuscan Year" by Elizabeth Romer, one of my favorite books about Italy and food. I can see that in this time of ours we could use another look at things in this quiet, natural, cyclic way. Good Luck!
Always a joy to experience your writing. I never knew how exquisite it would be to read about a meal being prepared. Well done as always and thank you.
A lovely read as ever, Will. Would you write about hot smoking? Perhaps you have written about this in a previous post (in which case, please let me know which one!) I have a traditional oven out here and I've never tried hot smoking before. Top tips appreciated!
Yes I shall write something about hot smoking as soon as the weather allows me to spend time outside. Ive a mountain of applewood prunings that have dried for a year now that is ready to chip for the smoker. Leave it with me.
"Plenty of salted anchovy fillets, mashed down into good red wine vinegar and left to soften for an hour with a liberal dose of crushed garlic, fat cloves smashed with the flat of a knife, pulverised with a little salt to give friction then smeared to and fro on a board to a fine paste, the only way to prepare garlic really."
Blow the news when you can wake up to these joyous words !!
Love it Will
Yes Agretti… wonderful stuff… I grew it very successfully once hydroponically about 5 years ago in February…. Stuck it in the garden in a sheltered spot of which it died !🙄
Now with seeds from Italy sprinkled outside and in the polytunnel… 💯 percent success rate! So easy. People are reluctant to talk about their growing methods … it’s very simple work. Unless anyone has a different story to tell ?
Please tell me why you haven’t written a cookery book with all of these wonderful musings and recipes 💐
I met a friend yesterday on an apple grafting course that lives near me They have a small market garden business…. Him and his wife grow the most amazing Agretti… they are my inspiration ( supplying restaurants) he said yesterday it self seed’s 💝and has loads of plants to give me 🔥I felt like I’d gone to heaven for a moment!!!🤗
I am making this today. You had me at San Sebastian.
I hope that you enjoyed the wobble.
Please don't listen to anyone but yourself in the content and timing of your essays. They are sheer perfection, an experience of the senses.
Very kind of you to say so. Thank you.
Will, your recipes are great, but I have more recipe books than I know what to do with, and an entire internet full of them*. But wrapped around and intertwined with the recipes are wisdom and experience of years of commercial practice. That's not so readily available. And then there's the material than could stand alone from the recipes. It's the imagery of a life that's focussed on seasons and produce,
and making the most of it in a way the brings pleasure to the producer (you), the consumer (your employer, family and guests), and us as your vicarious readers. With thanks, more please!
*I'm sure there are also a few pictures of cats and dachshunds on the internet too.
Tony thank you for your support and reading. Im glad that I'm able to connect all over the world. Im glad your bacon turned out nicely as well.
I did a hearty pasta sauce this evening, my bacon, carrot, onion (in that order) It was wonderful!
It's my favorite time in Italy with the bitter greens and blood oranges!
I sometimes wish I'd moved to Italy to be honest...
I had planned on living in France. I was a pastry chef, my grandfather was born in Soisson.
Recipes are great but the expectation that a food lover, a cook that’s all they have to offer disappoints me. Shared stories, memories tell us much more. Love your work just as it is Will
Very true. Nicely put, thank you.
I’m here for the words/stories not the recipes!
And there will be so many more. Thank you Devin
Ooo!
Indeed.
marmalade ice cream 😳
Sounds delightful!
And...agretti...I have seeds. Failed last year but am trying again this year.
I'm not here for the recipes. But I will be buying your cookbook when it gets written.
Thank you Kerimae. We have ordered the seeds, so will see how the year progresses...
Your writing is calm, beautiful and a steady delight.
Your book project reminds me of "The Tuscan Year" by Elizabeth Romer, one of my favorite books about Italy and food. I can see that in this time of ours we could use another look at things in this quiet, natural, cyclic way. Good Luck!
Thank you Mitch. That is high praise indeed. Perhaps one day if the publishing Gods favour me I might be able to get my work out there...
Always a joy to experience your writing. I never knew how exquisite it would be to read about a meal being prepared. Well done as always and thank you.
Thanks for your support. It's special that you say that. Through the detail I seem to be able to get my world across.
A lovely read as ever, Will. Would you write about hot smoking? Perhaps you have written about this in a previous post (in which case, please let me know which one!) I have a traditional oven out here and I've never tried hot smoking before. Top tips appreciated!
Yes I shall write something about hot smoking as soon as the weather allows me to spend time outside. Ive a mountain of applewood prunings that have dried for a year now that is ready to chip for the smoker. Leave it with me.
"Plenty of salted anchovy fillets, mashed down into good red wine vinegar and left to soften for an hour with a liberal dose of crushed garlic, fat cloves smashed with the flat of a knife, pulverised with a little salt to give friction then smeared to and fro on a board to a fine paste, the only way to prepare garlic really."
Yes.
Yes indeed. Reading that back I thought that sounded lovely, then realised I'd written it.
Your fascinating Essays I came for and recipes are a bonus.
Thank you Ambermoggie
Delicious !
Thank you.
‘Definitely not parsley’ indeed. Another excellent read
Thank you Mark for you support here. So very grateful that you read and enjoy.
Dear Will
Blow the news when you can wake up to these joyous words !!
Love it Will
Yes Agretti… wonderful stuff… I grew it very successfully once hydroponically about 5 years ago in February…. Stuck it in the garden in a sheltered spot of which it died !🙄
Now with seeds from Italy sprinkled outside and in the polytunnel… 💯 percent success rate! So easy. People are reluctant to talk about their growing methods … it’s very simple work. Unless anyone has a different story to tell ?
Please tell me why you haven’t written a cookery book with all of these wonderful musings and recipes 💐
I have ordered seeds, so will attempt to grow them . Ill email you if I run into disaster.
As far as the book goes, I hope that one day I get the chance to publish. You never know.
Thank you for your support.
I met a friend yesterday on an apple grafting course that lives near me They have a small market garden business…. Him and his wife grow the most amazing Agretti… they are my inspiration ( supplying restaurants) he said yesterday it self seed’s 💝and has loads of plants to give me 🔥I felt like I’d gone to heaven for a moment!!!🤗