Not Quite Nigella: My Path to Happiness through Baking & by Lorraine Elliott

By Lorraine Elliott

Lorraine Elliott has lengthy been a meals fanatic who believes truffles belong in an artwork gallery. yet no longer see you later in the past she made up our minds to ditch her day task as a highly-paid media strategist to prepare dinner, consume and write – although she's now not really Nigella. Her awesome nutrients weblog no longer relatively Nigella is now the go-to web vacation spot for thousands of foodies from worldwide. no longer rather Nigella, the ebook, is the tale in the back of this trip. along with her impossible to resist humour and optimism, Lorraine unearths the pitfalls, triumphs and demanding situations of changing into a full-time foodstuff blogger, and stocks the easiest of her new-found knowledge: the key to profitable a man's middle via nutrition, the main to baking ideal macarons, tips about website hosting unforgettable dinner events, and the way to create a winning web publication. greater than a party of nutrition, now not fairly Nigella is the inspiring and pleasant tale of the way one girl set approximately turning a dream right into a fact.

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Additional resources for Not Quite Nigella: My Path to Happiness through Baking & Blogging

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Preserving the Harvest Wild mushrooms are a seasonal product, which means they arrive during a short window of time and, occasionally, in a bountiful manner. ). If you find a large field of porcini, you are going to want to preserve the harvest (and that blissful feeling) for as long as possible. In the Field Mushrooms are perishable and begin to deteriorate the moment you pick them. The more delicate the mushroom, the faster its deterioration. Your first considerations should be sustainability and conservation.

Enoki Mushroom, Enokitake, Golden Needle, or Velvet Foot (Flammulina velutipes)—Enoki are commonly available as fragile, sprout-like mushrooms sold in vacuum packages. The mushrooms are highly perishable once the package is opened. The vacuum packaging helps prolong their shelf life and makes them stable for transport. This mushroom has been cultivated in Japan for over three hundred years. The flavour of the mushroom is mild and nutty and is a great last-minute addition to soups and stir-fries.

The white truffle has a globular shape, with numerous depressions on the peridium (outer skin) that make it irregular. The outer surface is smooth and slightly velvety. The colour varies from pale cream to dark cream to slightly greenish. Its trama (flesh) is a uniform white or greyish yellow with thin, white veins. Lower-quality white truffles (see Bianchetto, p. 58) will have milk-chocolatecoloured flesh and a strong garlic aroma. Be aware of these truffles being sold as prime white truffles, which unfortunately happens quite often.

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