NO.72
FALL/WINTER2023
Our Archive
No.47, Winter 2015
A Wintry Number featuring Cambridge
A Wintry Number featuring Cambridge
- in the critical
- Finding the middle way in high style at the Pint Shop in Cambridge, England.
- Narragansett ‘Allie’s Donuts Double Chocolate Porter.’
- The culinary oddity that is Cambridge, featuring a review of The Cambridgeshire Cook Book.
- in the lyrical
- Shameless plug; buy Petits Propos Culinaires 104.
- A note on Cambridge sausages.
- A note about English spiced beef and the mystery of its American origins.
- An Appreciation of Richard Bradley and , in an unconventional way, of ketchup.
- in the practical
- A dish of boiled lamb from Pint Shop in Cambridge, England.
- Slow roasted spiced lamb from the Shelford Delicatessen outside Cambridge, England.
- Francatelli’s Cambridge sausage pudding.
- Short ribs with ale and treacle.
- Pork and asparagus pie.
- Dry cured spiced beef based on a recipe from Jane Grigson via Elizabeth David.
- Spiced beef based on Henry Sarson’s robust wartime wet cure.
- An innovative spiced beef recipe that borrows its technique but not its spicing from Danny Bowien.
- Richard Bradley’s instructions “To boil Fresh Salmon.”
- Jane Grigson’s Crème Brûlée, which really is burnt cream.
- A modernist dish of liver and bacon from 1732 via Richard Bradley.
- Rum and Madeira ketchup
- Richard Bradley’s red bean ketchup, which is really not ketchup but is really good