And still I rise …

The title of today’s post comes from Maya Angelou, and is a wonderful rallying-call for all the times I’ve felt oppressed. However I’m using it as a shameless pun in this instance. You get double joy – my deathless prose and Maya Angelou’s inspirational verse!

Two of the cookery books I’ve read recently share a word in their titles – but apart from that they have very little in common.

The first is ‘One Souffle at a Time’ by Anne Willans. I picked the book up in a charity shop as the subtitle – ‘a memoir of food and France’ intrigued me. I’d never come across her before, despite her enormous body of writing – I think she might be better known in AProduct Detailsmerica. Her book tells her personal story – in a nutshell, rich English child grows up with all the trappings of privilege; discovers her love of cooking; uses her contacts and her undoubted talents and builds an impressive foodie empire based on teaching people how to cook like the French; receives lots of awards; writes her memoir. There are manyexcellent, detailed recipes along the way and I will return and try some of them. This book wasn’t a riveting read but it was fascinating to see how an energetic entrepreneur goes about the job of realising her dream.

The second book is ‘Killing Me Soufflé’ by Lachlan Hayman. This is basically a book of good recipes renamed using rock and roll puns, with numbers by the likes of the Ketchup Boys, Deli Parton, Harry Connick Tuna and Napkin Cole. You would think the theme would get a bit tired but instead I found myself browsing through the book and humming all the little tunes as I went along. This book would be a great gift for anyone who is keen on both food and music. The recipes are well written, and would offer an enticing repertoire to someone who hasn’t already got loads of experience and/or cookery books.

Soufflé is of course a delight to make and eat, and easier than it sounds. If you can make a béchamel sauce you can make a soufflé. Just add cheese to your sauce; then 3 egg yolks; then fold in the beaten egg whites; then, as Mel and Sue would say – bake! Here are some instructions from the BBC if you would like to have a go. Willans says to run your finger and thumb round the top of the dish before you put it in the oven, to make it rise evenly – I’ve never tried that before but it sounds logical.

So today is Friday … very nearly the weekend … another day, another dollar. And still we rise! Have a great weekend everybody.


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