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The Cookbook

  • Minestrone Soup

    July 31, 2008
    Italian, Soup

    There are two schools of thought when it comes to the origins of Minestrone. One school asserts the the recipe was conceived during the the 1600s and 1700s while the other claims ascendancy from pre-Roman times. Whoever is right, what is sure is that there is no fixed set of ingredients, although there are common […]

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  • Mozzarella Veal with Roast Tomato Salad

    July 19, 2008
    Italian, Salad, Veal

    Tender veal steak rolls stuffed with melting mozzarella cheese, wrapped in prosciutto, served on a bed of rocket, garnished with Italian parsley and shaved parmesan, surrounded by a cluster of baked cherry tomatoes. Mozzarella Veal wrapped in Prosciutto served with Roast Tomato Salad

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  • Warm Goat’s Cheese Salad
    Salade de Chèvre Chaud

    July 14, 2008
    French, Salad

    Paris, middle of winter, it’s cold, the air is dry, sun sulking on the horizon, a little table in the corner of the cafe where a struggling beam of sunshine lights the edge of the wineglass filled with the house Cote de Rhone. Looking up, the waiter arrives, a Salade de Chèvre Chaud in hand, […]

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