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Luke Honey
Antiques & Fine Art Dealer and Writer. Unhealthy interest in second-hand books and unreliable cars. Loves gin and backgammon, loathes mashed potato.
Recent Activity
I’m suddenly interested in cheap food. Not that I’ve succumbed to the oily- and addictive- horrors of Chicken Valley in the South Lambeth Road. No. What I’ve woken up to is how well you can eat on a modest budget,... Continue reading
She saw him as Siegfried Sassoon, an infantry subaltern in a mud-bogged trench, standing-to at dawn, his eyes on his wrist watch, waiting for zero hour... Evelyn Waugh, Put Out More Flags, 1942. I’ve been reading quite a bit about... Continue reading
I switched on my laptop early yesterday morning to be met with "the blue screen of death", albeit with pretty candy stripes and a spinning cursor. Scary stuff, especially if you blog on a regular basis. The hipsters at that... Continue reading
Actually, if you re-read the post, I never said that. Not at all. I just said that Cheddar was our most famous cheese and that cheese making (in general) is one of the things that we do really well- just sticking up for the excellent British cheese industry- Cornish Yarg, Lancashire Bomb, Stinking Bishop, Blacksticks Blue, Connage Dunlop- and the rest. No slur intended in any way on superb French cheeses, which, of course, remain excellent. But 'famous' is a very different thing from 'best'. But I do think that Welsh Rarebit needs Cheddar- it's very much an essential ingredient in this traditional dish.
Sounding good. Is Le Petit Poisson still there? Terrific food.
In the last two posts we looked at two different ways to make a competent chicken stock. But have you ever tried to make a vegetarian stock? You might be surprised by the results. Here’s how to make a very... Continue reading
You will remember, Dear Reader, that in the last post, we made- or attempted to make- a white chicken stock. The response was good, and you so obviously enjoyed it that I thought I would carry on with the stock... Continue reading
Will do. There’s also a slightly bizarre recipe in Edna Lewis and Scott Peacock’s “The Gift of Southern Cooking’. A whole chicken is put into a pan of cold water, brought to the boil and then left in the hot water for an hour, covered tightly, but off the heat.
Good cooking, I’ve come to learn, is very much a matter of mastering simple techniques. It’s one of the reasons I’m so keen on Richard Olney’s brilliant Time Life Cookery Series. Stock making is a case in point; in my... Continue reading
Probably a good idea to get hold of "Curries & Bugles" and "The Memsahib's Cookbook" (pictured above), which contain many recipes from this period. Both should be available from amazon. I suspect that they would have had a mixture of plain English Food (see Arabella Boxer's book on 1920's cookery "English Food") and Indian influenced dishes such as Mulligatawny Soup.
One of my favourite books is David Ogilvy’s entertaining autobiography Confessions of an Advertising Man. Ogilvy was a maverick advertising legend, the genius behind “The Man in the Hathaway Shirt”, the splendidly urbane "Commander Schweppes” (in reality Cdr. Ed Whitehead... Continue reading
Oh crikey, have we really got time for this? "Words" can most certainly be "illiterate". Have a look at secondary definitions in the dictionary.
The Duke de Richleau and Rex Van Ryn had gone into dinner at eight o’clock but coffee was not served till after ten. Dennis Wheatley, “The Devil Rides Out”, 1934 We’re in Courvoisier territory again. Serve up a box of... Continue reading
Very sorry to hear that. Many thanks for letting us know, Best wishes, Luke.
Hang on, I’m not sure you’re right about this. I’ve had a good think about what you’ve said, and I hope that I am a fair type. Hardly “bitter and cynical”- it’s just what I genuinely think. And that’s what blogging is all about! What’s bitter about saying that “I can’t make up my mind about the Design Museum”? Ok, I wasn’t happy about the removal of one side of the Heal’s Deco windows, that is most absolutely right. But it may have been done for commercial reasons, I accept that. And did you ever eat at Quaglino’s in its latter days? Was I there? Yes I was. No, I may not have attended one of your starry launches, but I visited the Museum many times- as an ordinary visitor. And, sorry, but that is exactly the impression- as a visitor on rainy weekends- that I got of the place. I have the same problem with the Tate extension at St Ives. Brilliant building, but it always leaves me a bit underwhelmed. In comparison, the re-making of the First World War rooms at the Imperial War Museum has been outstanding. Can you compare different types of museums? Possibly. And Mezzo? Sorry, it really wasn’t my cup of tea- at all. And it was exactly as described- at least on the occasions I went there. Do I need to censor this, because other readers just happen not to agree with me? And I love the Boundary- as I make clear in the later part of the post. Terence Conran has been a brilliant, brilliant influence on British design and if you read the rest of the post you will see that I’m all praise. I love those early Habitat catalogues. But the post was an attempt to explore my very genuine mixed feelings I have about his career, from the perspective of someone born here, in London, in the 1960’s. Ansd what’s wrong about that? And homework? - My God, if only you knew what a load of work the Greasy Spoon is. I spend hours researching it. I’m nuts about history, and like to get my facts right. I agree with you about Soho- the same has happened all over London, one by one many of my favourite, quirky little shops have closed down for redevelopment- look what’s happened to the East side of Jermyn street. Good luck with your book- and please do post a comment about it when it comes out, or let me know if you want me to include it in a post. Sort of thing the readers of the GS will appreciate.
Ahoy there Lovebirds! It exists! A genuine Italian cookery book written by- cue trumpet fanfare- one Sophia Loren. In the Kitchen with Love was first published in 1971 by Doubleday (or at least the American edition, translated from the Italian... Continue reading
It’s a cheat, I know, but it’s a quality cheat at that. It’s Cox’s Original Bloody Mary Spicer. I’ve been in and out of bed over the last few days with a boring February sniffle and living off over-spiced Bloody... Continue reading