Michael Booth | Michael Booth

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Noses pressed to the windows of Waterstones, anxiously checking and re-checking Amazon to see if it’s on sale yet, repeated pestering cal..

I’m in Oslo (or Osslo, as they prefer it here) right now trying to dig around the Norwegian food scene, such as it is, for a magazine feat..

Next stop, in my crazy, sugar-fuelled, chocolate zig-zag across town was Jean-Paul Hévin at 231 rue St Honoré in the 1st.

I first encounte..

Sometimes, occasionally – okay, only really as I write this and reflect on a day spent almost entirely in the pursuit of chocolate perfect..

Hooray, finally we are back in…

Back to dashi, its multifarious uses and manifold munificence…

So you’ve gently, slowly heated your konbu then kept it at 60 degrees ..

… to Hayden and Christine, the romantic leads in my Paris cooking memoir, Sacré Cordon Bleu. In the book I describe the early days of th..

I promised to tell you how to make the perfect ichiban dashi – the basic Japanese ‘stock’ made from dried konbu seaweed, katsuobushi flak..

I was in Sweden yesterday and spotted one of their 400 or so, faintly depressing national Systembolaget shops. In Sweden, virtually all al..

I was in Copenhagen yesterday researching a non-food article for the Independent newspaper and took the chance to check out a radical ne..