Trust us, there’s more to Scottish cuisine than deep-fried Mars Bars! Our Glasgow correspondent gives us a report on the state of Scottish food, alongside a couple of excellent recipes from two of Scotland’s most talented young chefs.
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Nathan Isberg has received a lot of attention for the crickets he serves. (In fact, his insurance company tried to quash the idea, but Health Canada found no reason to impose restrictions—“no issues at all, they’re cooked!” he laughs—and the crickets are back on menu.) He breeds them himself, in glass jars on beds of straw.
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This week we scour the streets of Toronto and the wilds of the web to bring you our favourite holiday gift ideas. From Umami paste to cookbooks via Pirate beer, we have suggestions for everyone on your gift list.
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I would say is that ‘On Food and Cooking’ is a book that’s meant to be read in an armchair, and maybe for half an hour at a time. But ‘Keys to Good Cooking’ is meant to be read in the kitchen, standing up and only a paragraph at a time to answer very specific questions as you’re cooking, or are getting prepared to cook.
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Gordon Ramsay was in fine form using the F-word and having a good time critiquing our work. I was thrilled when Gordon tasted my blue and rare steaks, and I quote “They are seared beautifully and cooked to perfection”. What more could a chef ask for?
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