I was delighted to hear of Margret Fulton which I just now watched the YouTube trailer of the musical...how fun is that! Thank you for taking time to dig up these flaky nuggets.
Always a joy to get your newsletter in my in-box, Marg! As an audiobooks fan (and food obsessive!), I’m drawn to Lessons in Food--and Sinù’s recommendation as well. I’d never heard of Margaret Fulton, but now I’m on a hunt for her scone recipe. I’ve never used self-raising flour and wonder if that may be the secret difference in British (or Australian) vs. American scones. I suspect it’s that ours are much, much richer--more sugar, butter, cream, and eggs. You just add the richness--clotted cream and strawberry jam. Yum!
You are correct that American scones have a lot more fat, but I suspect they are probably very delicious. Australian scones are rather plain by comparison and really need jam and cream, or butter. The most famous Australian scones are made with pumpkin, but I also like date scones. Self-raising flour is very common in Australian recipes but I don't know why we and the Brits use it, but not American cooks. Will have to do some research on that :) Perhaps we couldn't be trusted to add the correct amount of baking powder? Some recipes also call for baking soda (bi-carb) which is different to baking powder and confusing for some people.
I loved Lessons in Chemistry. Another foodie book I loved (perhaps your recommendation) was The Language of Food by Annabel Abbs. I've just finished The Coast by Eleanor Limprecht which is a love story of sorts but much more, set in the unlikely surrounds of a lazaret (isolation hospital), where patients with leprosy are virtually incarcerated. It is simply and beautifully written and unlike many books I've read recently, it was satisfying right to the end.
I think Lessons in Chemistry would appeal to a wide range of readers. It's got a bit of everything. The Language of Food was recommended to me by Sinù who writes A Dash of Prosecco https://sinufogarizzu.substack.com/ and I loved it too.
I can't wait to read The Coast. I might request it from the library right now! Thanks for the recommendation.
I was delighted to hear of Margret Fulton which I just now watched the YouTube trailer of the musical...how fun is that! Thank you for taking time to dig up these flaky nuggets.
My pleasure! Thank you for reading.
Always a joy to get your newsletter in my in-box, Marg! As an audiobooks fan (and food obsessive!), I’m drawn to Lessons in Food--and Sinù’s recommendation as well. I’d never heard of Margaret Fulton, but now I’m on a hunt for her scone recipe. I’ve never used self-raising flour and wonder if that may be the secret difference in British (or Australian) vs. American scones. I suspect it’s that ours are much, much richer--more sugar, butter, cream, and eggs. You just add the richness--clotted cream and strawberry jam. Yum!
You are correct that American scones have a lot more fat, but I suspect they are probably very delicious. Australian scones are rather plain by comparison and really need jam and cream, or butter. The most famous Australian scones are made with pumpkin, but I also like date scones. Self-raising flour is very common in Australian recipes but I don't know why we and the Brits use it, but not American cooks. Will have to do some research on that :) Perhaps we couldn't be trusted to add the correct amount of baking powder? Some recipes also call for baking soda (bi-carb) which is different to baking powder and confusing for some people.
Thanks, Marg! I think self-raising flour is also popular in the American South, where it's the favored in biscuits. I came across some info from Bob's Red Mill that may be of interest. Here's the link: https://www.bobsredmill.com/blog/featured-articles/what-is-self-rising-flour/
Thanks Ruth. That's a very interesting article.
Lovely, I like good food writers and these seem wonderful and totally new to me here in the US.
I think you will enjoy this one. Let me know what you think.
I loved Lessons in Chemistry. Another foodie book I loved (perhaps your recommendation) was The Language of Food by Annabel Abbs. I've just finished The Coast by Eleanor Limprecht which is a love story of sorts but much more, set in the unlikely surrounds of a lazaret (isolation hospital), where patients with leprosy are virtually incarcerated. It is simply and beautifully written and unlike many books I've read recently, it was satisfying right to the end.
I think Lessons in Chemistry would appeal to a wide range of readers. It's got a bit of everything. The Language of Food was recommended to me by Sinù who writes A Dash of Prosecco https://sinufogarizzu.substack.com/ and I loved it too.
I can't wait to read The Coast. I might request it from the library right now! Thanks for the recommendation.