Some of our fantastic recipes...

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Serif feels strongly that good writing, properly edited, is the raison d'être of publishing. That said, it's always good to try out your own recipes from time to time...! Here are a few of our faves.
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Roman Cookery unveils one of Europe’s last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. This particular recipe is from the kitchens of Pompeii. Ancient Roman Food, Ancient Romans, Italian Cooking, Italian Recipes, Wine Sauce, Mediterranean Diet, Fresh Vegetables, Classic Italian, Saveur

Roman Cookery unveils one of Europe’s last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. This particular recipe is from the kitchens of Pompeii.

‘Floral cooking gets an outing from time to time, but rarely so thoroughly or creatively as here’, says Tom Jaine at the Guardian. And he’s right. But the real genius to Frances‘ work is in the simplicity. Here’s the recipe for her fabulous Elderflower Syrup; simple, so delicious. (As soon as these clouds clear, make sure you try a cocktail made with this … there’s no going back.) Elderberry Flower, Elderflower Cordial, Edible Plants, Wild Edibles, Cordial Recipe, Wild Game Recipes, Real Genius, Cocktail Making, Summer Drinks

Elderflower Cordial 1 quart water 4 cups sugar Juice of 2 lemons Zest of 2 lemons 1 teaspoon citric acid 25 elderflower heads, stems removed (about 2 cups .

Anyone for cocktails? While editing the eagerly-awaited sequel to Frances Bissell’s critically-acclaimed cookbook, The Scented Kitchen, Serif is enjoying some of her fantastic recipes – making the most of these early rays with a ‘Tropical Rose’ cocktail! Whipped Cream Vodka, Rose Petals, Martini Rose, Rose Cocktail, Martini Bar, Martini Recipes, Cocktail Recipes, Cocktails, Liqueur

While editing the eagerly-awaited sequel to Frances Bissell’s critically-acclaimed cookbook, The Scented Kitchen, Serif is enjoying some of her fantastic recipes – making the most of these early rays with a ‘Tropical Rose’ cocktail!

Lemon and lavender pie ... any takers?

Lemon and lavender pie ... any takers?

Edible flower season – lavender whoopees

Edible flower season – lavender whoopees

Narkel Chingri ... a taste of the subcontinent in Chitrita Banerji's Bengali Cooking Tamarind, Coconut Milk, Chicken Recipes, Ground Chicken Recipes, Tamarindo

a taste of the subcontinent in Chitrita Banerji's Bengali Cooking

"Tea-making is a gift of God, a gift that cannot be acquired. There are no proportions, no rules for making tea, no two glasses ever taste the same. The quality of the leaves is of an infinite variety – before the war I was told of more than sixty sorts. The quantity and quality of the mint, everything counts in this infusion. I will try to teach you to make this green tea in a way that I hope will be drinkable without presuming to reach the ultimate perfection..."

"Tea-making is a gift of God, a gift that cannot be acquired. There are no proportions, no rules for making tea, no two glasses ever taste the same. The quality of the leaves is of an infinite variety – before the war I was told of more than sixty sorts. The quantity and quality of the mint, everything counts in this infusion. I will try to teach you to make this green tea in a way that I hope will be drinkable without presuming to reach the ultimate perfection..."

The last week’s sunny spells have finally coaxed the elder trees into bloom… Serif has spent the afternoon knee deep in East London’s finest offerings, following Frances Bissell‘s fantastic advice and stuffing elderflower heads into vinegar.

The last week’s sunny spells have finally coaxed the elder trees into bloom… Serif has spent the afternoon knee deep in East London’s finest offerings, following Frances Bissell‘s fantastic advice and stuffing elderflower heads into vinegar.

Like all North African cuisines, pied noir cooking places great importance on fresh ingredients, and Aline Benayoun - who was born and brought up in Casablanca and later lived in the South of France - presents a full range of tasty and nutritious vegetable, fish and meat dishes as well as salads and pied noir versions of couscous.  'Mouth-watering gastroprose' The Times South Of France, Casablanca, Fish And Meat, Range, Presents, Couscous, Times, Places, Books

Like all North African cuisines, pied noir cooking places great importance on fresh ingredients, and Aline Benayoun - who was born and brought up in Casablanca and later lived in the South of France - presents a full range of tasty and nutritious vegetable, fish and meat dishes as well as salads and pied noir versions of couscous. 'Mouth-watering gastroprose' The Times

‘In my youth’, said the fantastically-moustachioed hipster-in-the-kitchen, Edouard de Pomiane, ‘I always said, and later on I repeated, that one should never refuse an invitation to lunch or dinner, for one never knows what one may have to eat the next day.’ Eating was important to Pomiane, and his recipes speak for themselves. In the words of Raymond Blanc – ‘Pomiane is my hero.’ Here is his Mousse de Chocolate, Serif's ultimate guilty pleasure.

‘In my youth’, said the fantastically-moustachioed hipster-in-the-kitchen, Edouard de Pomiane, ‘I always said, and later on I repeated, that one should never refuse an invitation to lunch or dinner, for one never knows what one may have to eat the next day.’ Eating was important to Pomiane, and his recipes speak for themselves. In the words of Raymond Blanc – ‘Pomiane is my hero.’ Here is his Mousse de Chocolate, Serif's ultimate guilty pleasure.

Fire and Spice is the first ever book on Parsi cooking to be published outside India and introduces the reader to a delicious array of recipes; this recipe for Parsi Scrambled Eggs is fantastic.

Fire and Spice is the first ever book on Parsi cooking to be published outside India and introduces the reader to a delicious array of recipes; this recipe for Parsi Scrambled Eggs is fantastic.

English food is enjoying a revival after decades spent in the shadow of European and other cuisines. Michael Smith's highly acclaimed book is centred on eighteenth-century recipes, but also delves back into Elizabethan and Stuart kitchens, and his skill in adapting historic dishes for the contemporary cook puts Almond Soup, Asparagus and Bacon Fraze, and Caveached Sole within easy reach of today's reader. Here is the recipe for his delicious Maids of Honour... Spiritual Eyes, Mandela Effect

Abnormal Truth - Patterns and examples of the Mandela effect

This subtly flavoured vinegar makes a very good dressing for salad leaves, and also goes well with warm fish or chicken salads.

This subtly flavoured vinegar makes a very good dressing for salad leaves, and also goes well with warm fish or chicken salads.

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