I thought this may fit in two parts but clearly I was mistaken. There will definitely be a part 3 and maybe a part 4, if it’s not boring you too much. You may also notice a few issues copped the fallout of a painting spree I was on.
When I moved overseas I had to pack up a three bedroom house and divide the boxes and furniture between my sister, my parents and my grandparents homes. Most went to my parents, who had built two storey shelving in their garage. Some things, that I didn’t want eaten by rats, (my parents live in the country and yes they ate whole tupperware lids), I kept at my sisters. This included my Vogue Entertaining and Gourmet Traveller collection.
It was great to see them again after so long but I have barely looked at them since and the time has come where the need for space overrides the need to hoard.
I thought I might share the covers with you. I have only photographed the Vogue issues as they seem streams ahead in terms of styling and design. These issues range from 1994 – early 2002. There will be more to follow.
If you know nothing about Japanese cuisine, if you think you know something about Japanese cuisine and even if you know alot about Japanese cuisine, you should read Sushi and Beyond: what the Japanese know about cooking by Michael Booth.
Michael Booth is a journalist who graduated from the famous Le Cordon Bleu cooking school in Paris and is one crazy guy. An interest in Japanese food led to moving his whole family to live in Japan for a year to experience and learn real Japanese cuisine and culture. From the madness of Tokyo, to ‘fast food crazy’ Osaka, regal secrecy in Kyoto and the northern remoteness of Sapporo, Michael explores it all with great gusto.
He has a ease to his writing which I enjoy. Sushi and Beyond for makes some entertaining reading as he describes the lengths at which he goes to in search of unique Japanese experiences. His wife deserves a medal too, as it seems she is either left behind to look after the two children or taken on a journey of discovery.
I learnt alot but it has only made me more curious about Japanese cuisine, culture and history. Michael refers to Japanese Cooking: A Simple Art by Shizuo Tsuji throughout the book. I think it will be my next book in Japanese enlightenment.
The book involves an American working in London who returned from a holiday to find she had been retrenched. A long standing dream to attend the Paris Le Cordon Bleu school was brought to the fore by her new boyfriend. So with nothing to lose, she did it. Packed up her, now defunct, life in London and moved to Paris to start the dream of a lifetime.
As with most books, it takes a little time to get hooked on it, but when I did I really enjoyed it. I enjoyed the escapism it provided and the embellishment of my dream that I might too one day throw in my job to pursue my dream, whatever the cost.
To top it off for the ladies there is a bit of a love story that follows the trail of a long distant relationship in Paris. The title is revealed in a school tutorial when the teacher explains to the class the way to avoid your eyes welling up with tears when cutting onions is to have a very sharp knife so as to avoid bruising the onion. Simple, no other tricks will work.
Essentially it’s a dream book, trying to give the elusion that the Paris Le Cordon Bleu school and trying to learn French very quickly, is really hard work but to be honest it didn’t subdue my enthusiasm to pursue my dream one little bit.
I guess thats why they call it a dream…it is never a reality until is happening to you.