I often think that living in a small scruffy New York City apartment is akin to a pioneer life in a log cabin somewhere remote. Sure, the commute is easier, but the myriad quotidien affronts and man traps of a city existence certainly resemble the perils of life on the range.

This is never more true than in winter when leaving your apartment on an icy weekend is about as enticing as wading through thigh-deep snow while being pursued by a pack of ravening wolves. On the those days, when opening your front door results in a nasty swirl of city trash blowing across your threshold, there is nothing better to do than hole up and compensate for your super’s inattention to heating your building to legally established levels by braising something porky for however many hours it takes to chase the chill back, at least as far the verminious bathroom and its dripping condensation.

In this case, it was some seriously chunky pork neck bones – whose original owner must have been a champion of his breed – braised in a rosemary-scented Guinness broth. Typical of parts of the English Midlands where malty, hoppy ales abound and rare breed pigs grow fat on acorns, apples and whey, this is an ancient recipe and in it lie the origins of the famous baked bean dish that, when transposed to the rather more Puritanical colonies, banished the beer in favor of the sweetness of readily-available sugar coming up from the Caribbean, so becoming Boston baked beans. For those pioneers, the presence of such a stew on the table during a long Massachusetts winter must have been even more important than for us hard-pressed city dwellers today.

It is also very similar to a stew my Great Auntie Annie used to make when a crowd of family descended on her Solihull semi-detached so that the grandkids could spend the day riding around the garden on her husband’s 1/16th scale-model railway. It’s not clear to me how often Great Uncle Roger used his train when there were no young guests in the house, but I rather enjoy the idea that if you peeked through the box hedges of a quiet Birmingham suburb on any given weekday morning you might find a highly eccentric retiree rushing around his back yard on a toy train.

For we grandkids, all the excited shreaking and ducking under low hanging bushes as the train chugged around at a decent clip always left us red-faced and famished. My Great Aunt, the youngest of nine kids, knew instinctively how to cater for large groups of young ‘uns, stretching a cheaper cut of meat with white beans, potatoes, and iron-rich ale.

The quality of the final product relies greatly on the quality of the beer used in the braise. Lager is of no use here and light beer (if it is ever worth drinking) should be completely avoided. A fine malty and/or hoppy English-style brew that will give strength, depth and some sweetness to the stew is what you’re seeking. Auntie Annie used to use Flowers’ Original, a floral English ale (then) made in nearby Stratford-upon-Avon. Similarly, pork necks with plenty of connective tissue and marrow are ideal because the former breaks down to thicken the sauce and latter makes a simple and rustic dish somehow luxurious.

Of course, unlike life in the country where heating is controlled by the number of logs on the fire, your apartment heating is bound to come on, clanking and groaning itself into overdrive, just as you plate this dish, forcing you to sweat through it, and all night long in your bed, in spite of the open window. The following morning, perhaps only to escape the dry, oppressive internal conditions, the grey, freezing city will magically appear more inviting and your struggle on the subway marginally less onerous.

I was recently introduced to an Australian with whom I had a number of interesting discussions (that is not meant as a joke). The first, an hour-long discussion of the age-old cricketing rivalry between England and his native land is of no concern here, but the second, a frank exchange of views about the quality of sausages to be found in the United States has rather more relevance to the subject matter of these here web pages. His view, that American sausages simply aren’t up to snuff compared to the quality and variety of those available in Australia – a country in which the mystery bag has achieved almost legendary status for its role in the great Aussie barbecue – is not one I share, even if there were no other examples of fine forcemeat here than the glorious boudin of Louisiana, although, in his defense, he was careful to exclude American-made Italian style sausages from this otherwise careless dismissal.

Two men arguing about the merits of their sausage could be opening line of a grubby joke, but in fact, it’s a highly meaningful topic. Pork sausage, as it’s widely-known, is the world’s greatest food. I can think of no other food stuff which provides a comparable level of variety and satisfaction. The range of flavorings to be added to the basic mixture of pork shoulder and fat is almost limitless and the unctuousness of pork seems to be the perfect canvas for sausage-makers around the world to demonstrate their flair. All of which means that unless one is sufficiently motivated, like my Antipodean chum, to make one’s own sausage from scratch, one can take one’s pick from the myriad sausages available to us these days.

However, if you’re either deliberately bloody-minded or just feel like gilding the lily, you can augment your local sausage-maker’s offerings with flavorings of your own, which is what I did. Taking inspiration, once again, from Maxine Clark’s “Flavors of Tuscany”, I embarked with six fennel-scented Italian “sweet” sausage, adding some hot pepper flakes, a finger-nail or so of sweet pimenton, a pinch each of fennel pollen and black pepper, plus a generous teaspoon of just-cracked fennel seeds to the sausage meat after extracting it from its casings. Between two moistened palms, I rolled myself some micro-meatballs so-seasoned, browned them off in olive oil and paired them with a risotto bianco, garnished generously with fennel seeds, and washed it all down with an unpretentious Chianti.

As a speedy weeknight meal, it had the twin virtues for the ambitious home-cook of being easy and delicious while making me feel like I’d embellished the store-bought ingredients rather more than I had, which together with the great potential for sausage-based school-boy puns almost justifies posting about it.

Ah, Maine, with its mossy forests, its briny cliffs dotted with picturebook fishing villages, its bracing salt air, and its discount-tastic outlet malls! What could be more uplifting to the benighted soul of a grimy city-dweller than an autumnal visit to the cheerful redoubt of the gaily-painted puffin, the marshy lowlands of the lumbering moose, or the azure waters of the delicious lobster? Such was our spirit as we bounded north of the city, clad in windbreakers and LLBean gear two weekends ago. Little did we know that behind the facade of unspoiled nature’s bounty lay an altogether more sinister side to the state known as “Vacationland”.

Our pursuit of Maine’s finest lobster roll led us an hour north of Portland to the clapboard Victorian town of Wiscasset, home of Red’s Eats. Renowned for being the tiny shack that feeds big, Red’s stuffs their lobster roll with the meat of more than an entire lobster, and as a result has been featured in the pages of most food magazines, as well as almost every “big (preferably grotesquely outsized) is better” food show.

Lulled into a contented, almost comatose, state by a pound of their buttery crustacean, we puttered gently around Wiscasset’s myriad antique stores before following a “ye olde” style sign for “The Music Box House Museum” at a fork in the road. After half a mile, and with the shadows lengthening as the light faded towards dusk, we came upon an impressive white Victorian mansion toward which a brick pathway led through a pair of overgrown flower beds.

As we approached, a man and a woman exited the front door, giggling to one another and remarking how extraordinary the museum had been, before hurrying away, their laughter echoing in the gloaming. Encouraged by this show of enthusiasm, we entered. A high-pitched bell sounded and the front door gave onto a deep lobby from which a central, red-carpeted stairway led to the first floor. All was illuminated by a magnificent chandelier. Enchanted for a moment by the tinkling of nursery rhyme tunes from all around, we failed to notice the presence of a grey-haired, shiny-faced Mr. Belvedere look-alike who had appeared before us.

“Good evening.”, he purred, unsmilingly. His voice, like his skin, strangely oily. “You must be here to see the music boxes.” “The full, guided tour costs $20 each and takes at least an hour – longer depending on how excited I get.”

Guessing that he couldn’t get excited without actually killing someone, but still overcome by lobster, I could only gape back at him and grope for my wallet as “a freaking hour of music boxes fer chrissakes?!” flashed across my mind. Fortunately, my wife reacted much more adroitly, lying that “we’re not sure we have that much time – we’re meeting friends for dinner in Portland. Is there anything we can look at unguided?”

“Well, yes, there are a variety of coin-operated music boxes here in the lobby, and, of course, the gift shop at the back too.” He replied, gesturingly towards the dimly lit far end of the room. “So, can we explore the lobby? Great! Do you have any quarters, Jonny?”

Suddenly, I was overwhelmed by a desire to leave this place. The bright light, the uncomfortable atmosphere of the leering attendant, the inane tinkling of music boxes all began to freak me out. Somehow though, my clammy palms still reached into my pockets for some change. I pushed a coin into the polished slot. Three tiny, glossily-enameled characters in Chinese costumes appeared from behind their tiny silver doors and began to beat three tiny drums to the plinkety tune of Auld Lang Syne.
“All machine-operated, no electricity at all.”, murmured our guide admiringly. “Wow, that’s, um, fascinating!” my wife blurted out. Then, feeling like we ought to ask a follow-up question, I blurted “how does it work?”. “You’d find out if you took the tour.” He replied icily.

The music ended abruptly and unsure of whether to make for the exit or check out the other dark wood cabinets lining the lobby, we looked embarrassedly at each other. Out of the corner of my eye, I noticed the attendant reaching into his shirt-front pocket and loosen the top of a cigar shaped cylinder, briefly withdrawing something sharp-looking before replacing it and patting his pocket. Since he was between us and the door, I backed away towards what turned out to be a giant automatic organ, complete with dancing keyboard, recently acquired from Switzerland.

“Where’s the slot on this one?”, I asked half-jokingly, quarter at the ready. “There isn’t one, and, besides, this magnificent piece is not in working order anyway.” “It requires $20,000 worth of renovation and the person the owner wants for it is stuck in California.” Wondering if he was talking about himself in the third person, or if he was hinting that the restorer had been encased in concrete after failing to negotiate, my wife asked where the owner was. “Oh, he’s two towns away and won’t be back for at least a week”, he smiled creepily back. “Quite long enough for the mortar to dry after you brick us up in the basement walls”, I thought with a shudder.

Now, thoroughly freaked out and feeling hemmed in by the attendant who was now occupying a bench between us and the exit and still fiddling with whatever was in his pocket, we backed away further. As we did so, the sound of tinkling music boxes grew louder. Turning a corner, we found ourselves surrounded by what seemed like a thousand enameled music boxes, the cacophony of nursery rhymes was almost overwhelming and we were struck by a nervousness that had us giggling and fidgety.

“You’ll never find a better deal in the whole state of Maine…”, he said having followed us in. His voice trailing off. “… In what little time remains of your life”, I mentally completed his sentence. “I don’t think we’re in the market for a music box”, said my wife. “No, I mean these postcards of the museum. They’re a dime each. You’ll never see value like that again in your life”, the attendant corrected her ominously.

After a couple of moments during which the inane jingly music became so intense that I began to feel like maybe someone had actually flipped open my head inserted a music box mechanism in place of my brain, my wife quickly calculated that a dollars’ worth of postcards might be a good trade for getting out of there alive. Dragging me out of my stupor, she hastily picked a handful of them, tossed a dollar at Mr. Belvedere and hurried to the exit. It was only afterwards that we looked at them did we realize that the phantasmagoric show we had experienced was not a patch on the house tour and that the almost hysterical couple we’d passed on the way in must have taken the whole thing and had likely gone mad as a result.

After hurrying to the safety of our car, we drove back along the street, past the museum. No more than three minutes had elapsed, yet there was not a light on in the whole place nor any sign of occupation, only a peeling sign creaking in the wind and the rustle of dry leaves… We can neither confirm nor deny that a surfeit of lobster can lead to hallucinations, but as a precaution, we steered clear of it for the remainder of our stay in Maine.

It rarely gives me any satisfaction to work so close to Penn Station, especially in the summer when the areas less salubrious residents are at their most pungent, and, dare I say, because of the heat, most crazed. It is at this time of year that the legion of stupefied zombies, fiending smackheads and other unfortunates, leaning precariously outwards from urine-stained walls or slumped droolingly over mailboxes as they await the opening of the methadone clinic, seem to be at their most numerous, and the sight of two filthy, toothless skags scrapping over a trodden cigarette-butt is as common as blue sky days in the desert. However, contrary to conventional New York wisdom, even in this charming setting good food can be found. In fact, this part of the city – at the southern end of the area traditionally known as Hell’s Kitchen – is rather better than the several blocks further east, where it is just as ugly and congested, but, most importantly, where there is a dearth of reasonable lunch spots.

Like another of my favorite communities, Carroll Gardens, the block of Ninth Ave between 36th and 37th streets is an old Italian-American neighborhood and features two special New York institutions – Manganaro Grosseria and Esposito Pork Shop. The former is my preferred lunch spot – where courtesy of the owner and in keeping the general spirit of the area, you get a fascinating window into an unbalanced (but, in this case, non-threatening) mind, and a touch of crazy with your giant sandwich – the latter is one of the finest butcher’s shops in the five boroughs, and it was here that I recently stopped to score a handful of duck legs, 2lbs of ground veal and a pair of porterhouses that must have been cut from a hippo.

The veal went into a Torinese sugo that we’ll post when it gets cool enough to eat that kind of food without engaging cooling systems, the steaks await the celebration of our son’s baptism this weekend, and the duck legs were simply sprinkled with salt, pepper and ground coriander and roasted in a hot oven for an hour. Served with a potato-celeriac mash and some shitake mushrooms in a butter-moscato sauce, this wasn’t exactly a light, seasonal meal either, but given the urban assault-course I endure everyday just to put a roof over our heads, it provided a calming and centering sensation, not unlike, so I am led to believe, the effects of a certain heroine-substitute.

Gwyneth Paltrow on June 2011 Bon Appetit Cover

I refer regularly to Jim Harrison’s collection of food essays the Raw & the Cooked because even though they were written more than ten years ago their relevance to contemporary culinary trends persists. In one such essay, Harrison writes about the tens of millions of chicken legs and thighs the US ships to Russia annually because the domestic market has a preference for the breast. Mocking America’s stupidity and wastefulness, he imagines the ship sinking and the surprise of a frenzy of sharks as they bite down on tons of frozen dark meat.

When in this month’s issue of Bon Appetit I noticed a side-by-side of features on Fergus Henderson and Gwyneth Paltrow, I recalled Harrison’s essay. Credited for his emphasis on Nose to Tail eating, the BA article features Henderson discussing the traditional British Sunday roast — something that he neither resurrected nor uses offal nor is seasonal for the June issue — and the feature on Paltrow showcases her new family cookbook My Father’s Daughter and the way it places her at the heart of domestic cookery.

Henderson, an architect by training turned restaurateur, is a man whose reputation hinges on having turned his back on our inherently wasteful carnivorous habits, and who, in so doing, inspired a generation of chefs and home cooks to do the same. Paltrow, an actress, celebrity macrobiotic vegetarian and hispano-file turned TV karaoke sensation, is using her fame to encourage families to eat healthily together. Both are laudable goals, with broadly similar underlying philosophies of reduced carbon footprints and personal happiness. However, one is an established giant in the gastronomic world whose cookbooks have been cult classics for years, the other is a bona fide A-list celebrity and first-time cookbook author. Which of them do you think Bon Appetit featured on the cover?

As it happens, in many ways I rather like the new direction BA editor Adam Rapoport is taking the magazine. For me, turning it into a journal that appeals to both ends of the home cook and food enthusiast spectrum – and reclaiming some of the now absent Gourmet magazine’s territory – something these two contrasting features amply demonstrates, is both admirable and sensible. The improved graphics and slightly quirkier editorial line are also significant improvements over Barbara Fairchild’s rather constipated copy and frumpy presentation, but I must descry the bandwaggoning of Gwyneth. People whose entire career’s have been spent innovating and producing excellence behind the burners have never made BA’s cover, and simply because she’s currently flavor of the month after karaoke-ing her way into the spotlight again, to make her the cover story almost at her first foray into the food world seems both perverse and wrong, particularly since she’s not even the first good-looking female celebrity to write a cookbook.

Indeed, the article featuring Ms. Paltrow is little more than two paragraphs long which wouldn’t normally constitute lead article status, even in a publication as light on reading material as BA typically is, so the use of her celebrity to make it cover material is barely disguised. What’s more – and I’m no prude – the photo spread accompanying the article competes with Rachel Ray’s FHM spread in the tasteless stakes for objectifying her as eye candy – perhaps unsurprising for an editor whose own reputation was built at GQ, but the article is at pains to promote Paltrow’s recipes, describing them as being of the same ilk as those of Jamie Oliver and the River Cafe cookbook, the popularity of which suggests some kind of cynicism on behalf of the publisher.

Now, you might argue that the way Paltrow cooks bears a much closer resemblance to the way we cook at home than the magical concoctions of Ferran Adria, and while that might very well be true, if I wanted a celebrity to show me how to cook spaghetti with cherry tomatoes I’d buy a copy of People magazine and expect to find her recipes there.

Nonetheless, I have no personal beef with Gwyneth. I am entirely prepared to concede that she is very likely a great human being: a loving and devoted mother, an abundantly talented actress and singer, and a polymath, able to turn her hand successfully to almost any venture. However, I still maintain that the arrival of her first cookbook should not justify an appearance on the cover of one of the world’s pre-eminent culinary journals, if for no other reason than it somehow cheapens that publishing real estate for subsequent issues and mocks those whose careers should justify such an esteemed location.

On another level, while BA’s final page feature of some celebrity and their food faves has been underway for a while and is mostly tolerable, to devote the cover to a mainstream celebrity when such folk already have an entire press industry devoted to them and their glamorous lives already is very disappointing. Surely the role of the food press is to highlight those really making a difference in the food world not to cravenly devote column inches to Hollywood celebrities parachuting in when they feel like promoting their credentials as lifestyle models? Comments welcome.

The hardworking folks behind this non-award winning blog are enjoying a deserved warm weather break on Florida’s Gulf Coast right now. No offense to the locals, but we did not pick this particular destination for its well-known and highly prized food culture. Instead, it was selected as a fitting location for our first post-baby trip that would be easy to get to, easy to negotiate in situ and with guaranteed good weather, something we’ve been craving after a hard winter made tougher by a sleepless infant.

However, we are happy to discover that we didn’t touch down in a food desert at all, and we could have posted about the delicious and moist blackened mahi-mahi sandwiches we had yesterday at Randy’s Fish Market, but after a preparatory month of near-total meat deprivation that helped us fit into our bathing suits with less embarrassment, we were feeling decidedly carnivorous. So, here are some grilled cross-cut beef short ribs, leftover from the tablita parrillada we gorged on during last night’s visit to Martin Fierro, an Argentine-run parrilla hidden away in a strip-mall on the other side of town. Named for the central character of Argentina’s famous epic poem by Jose Hernandez, it’s a faithful recreation of the parrillas we so enjoyed almost exactly two years ago during our visit to Argentina and Uruguay, in every respect but the strip-mall.

Joining them were a quick salsa criolla and some rounds of fried yucca. Sure, it’s not exactly beach food, and we stripped off at the pool with noticeably less enthusiasm today, but it was delicious and exactly the kind of indulgence we had been looking forward to for weeks. And, as every Englishman knows, a little of what you fancy does you good.

When you think of old-style Italian-American restaurants does red sauce spring to mind? Red check wax table cloths, family-style servings, a free salad with your entree, rotund red-faced guys with their sleeves rolled-up, going “ey!” and slapping each other on the back? Sure, it’s a cliché, but it’s also close to the truth in a lot of places, and there’s absolutely nothing wrong with that. I, for one, love a classic east coast red sauce and meatballs joint, but it’s not the complete picture.

Ferdinando’s Focacceria on Union Street in Brooklyn’s Carroll Gardens neighborhood has been in business as long as any in New York City. In 1910, in the heart of what was then a burgeoning Italian community, it opened its doors principally to cater for expatriate paesani working at the nearby Brooklyn docks, and it’s been serving the neighborhood faithfully ever since. However, unlike many of the other Italian eateries in the area, Fernandino’s does not serve everything with lashings of tomato gravy (not that they don’t offer red sauce – try it with their tripe), instead, they serve their original regional Sicilian dishes as if they don’t care or aren’t aware that long-established Italian restaurants are supposed to top everything with a meatball. They are most famous for their panelle and vastedda (chick pea fritters and veal spleen sandwiches, respectively), which they didn’t just decide to start selling since David Chang and Michael Symon announced it was cool for Brooklyn hipsters to eat offal.

That Ferdinando’s and many other original Italian businesses are still in operation in Carroll Gardens speaks to the fact that descendants of the neighborhood’s original communities remain where their forefathers first landed, in sight of Ellis Island across New York harbor. Not that simply by merit they don’t deserve to be in business, but that health-ninnies and changing dietary proclivities have discouraged most people from looking kindly upon rolls filled with deep fried chickpea dough or boiled calf-innards.

Our recent visit was the culmination of several years of anticipation and a pleasant relief after a terrible, screamy morning with our 5-month old. It was planned as our first lunch out with the baby, and we arrived flustered and desperate that he would nap long enough to allow us to get through a meal in peace. Finding ourselves a table at the rear, as distant as possible from the other patrons, we settled ourselves in and admired the time-worn decor of sepia-tint photos of the old country, a thickly over-painted tin ceiling and some attractive stained glass. The baby sparked awake shortly after we’d ordered our wine, but to our amazement, he emerged from his car-seat cheerful, quiet and relaxed. Maybe he is as susceptible as we are to a relaxing restaurant atmosphere? Whatever the reason, cue a great lunch.

Owner Francesco Buffa’s food is unrepentantly rustic and from the mismatched plates to the friendly but slightly gruff service, it is a truly authentic experience of old Brooklyn that is increasingly hard to find. Starting with a cold octopus and celery salad and a plate of garlicky broccoli di rape with a basket of crisp Italian bread from Mazzola bakery two blocks up, before proceeding with a panelle and mozzarella sandwich and a vastedda special (with the most unctuous ricotta), our happiness reigned for nearly two hours. In fact, so becalmed were we and Paolo, that we had dessert and espresso as the wait staff cooed around the baby.

Buddhists say that expectations are the root of all suffering, but even if we’d had the greatest morning of our lives instead of one of the most grueling, Ferdinando’s would still have been special. We will be heading back again soon to try their famous pasta con le sarde (with sardines, raisins and pine nuts) and rice balls stuffed with house-made ragu and peas. Whether Paolo will cooperate remains to be seen, but the food is so good that it’s worth the risk.

Almost seven years ago I journeyed from Santillana del Mar to Santa Maria de Lebaña via San Vicente de la Barquera. So many saints, so much devotion, that it was little surprise to learn that beyond the monastery of Santo Toribio de Liébana and through the Picos de Europe lies the hallowed ground of Covadonga.

It was at the battle of Covadonga in 718 that Christian Spain under Pelayo, King of Asturias, began the reclamation of Iberia from the Muslim Moors. Nestled deep within the Asturian mountains, Covadonga is as important to the Spanish national myth as Hastings is to the British or Lexington to Americans. However, history defies such over-simplification – the linear narrative of one thing followed by another – and it is too easy to say that simply because certain events turned out the way they did there were no other possibilities. Indeed, a sentence stating that the defeat of a Moorish army by a Spanish king at Covadonga began the reconquest of Spain – which culminated in Ferdinand and Isabella vanquishing Boabdil, Emir of Granada, in 1492 – encompasses more than 700 years and glosses over seven whole centuries of war, shifting borders, switching alliances, inter-marriage, suffering and grief.

It is with this in mind that I wonder if it’s an exaggeration to suggest that had the battle at Covadonga ended differently the whole course of western history, and therefore of the world, would have been affected. Spanish historian Claudio Sanchez-Albornoz does not believe so. “Si los musulmanos no hubiesen conquistado el España en el siglo VIII, los españoles no habrian conquistado America en el XVI.”* For him it follows that what began there in the 8th Century resulted in a militarized and battle-hardened Spain conquering much of the New World.

For me, and my own personal sense of history those seven years ago, a dinner of beans, pork belly, chorizo and morcilla suggested just as plausible a theorem: that had not the Asturian armies under Pelayo feasted on fabada in preparation for the fight the next day, there may have been another outcome. And while personal experience suggests that after a hearty meal of this kind one is utterly disinclined to remaining awake, let alone to feeling lively enough to bum rush a horde of scimitar-brandishing Berbers, I still feel that this notion has validity. After all, how could one’s sense of local patriotism and desire to defend one’s homeland fail to be stirred by such a dish? That the culinary use of saffron arrived in the far north of Spain via these same Moorish invaders and the integral ingredient smoked pimentón wasn’t to be discovered for another eight centuries following the conquest of Mexico doesn’t disprove this hypothesis, rather it merely serves to highlight, once again, the non-linear path of history.

(If the Muslims had not conquered Spain in the 8th century, the Americas wouldn’t have been conquered by the Spaniards in the 16th.”)

During his show on Panama, Anthony Bourdain observed that Chinese food somehow gets shinier the further west one goes. He might also have mentioned that it changes in other ways throughout the western hemisphere too, on the whole, becoming less and less Chinese-like. In a similar way to Panama, to which Chinese laborers flocked to help build the eponymous canal, Peru experienced large-scale immigration of Cantonese mine workers during the latter half of the 19th century too, and still has the largest Asian population of any nation in South America. Largely isolated from its home country for the intervening century and a half, the Peruvian Chinese community, like many New World immigrant groups, developed its own distinct peculiarities.

Regular readers of this blog will know of our penchant for the immigrant groups of the Americas, where they came from, how and why they arrived, and how they went about creating their new and entirely unique cultures on foreign soils, often in the teeth of vicious discrimination from those who had arrived earlier. So it was for the Chinese in Peru. Principally from the Chinese province of Guangdong, these immigrants were not just coming for a short time to work, earn a living, and then return home. In a way that is almost unimaginable for us today, given the global mobility many of us have, those who journeyed to South America to work in its silver, copper and silicate mines had to virtually abandon any thought of ever seeing their homes again. It must have been all the harder without any of the comforts of home either – as traditional Cantonese ingredients were (mostly) unavailable in 19th-century Peru.

Culinarily, this isolation and a lack of familiar foodstuffs led to the development of an entirely Peruvian-Chinese phenomenon known as Chifa. Derived from a local corruption of the Mandarin “chi fan” or “eat rice”, chifa cuisine is characterized by somewhat curious ingredient pairings. In the most popular chifa dish, lomo saltado – a beef stir-fry, this manifests itself in the carbohydrate combo of rice and french fries, and the flavoring mix of soy sauce, red wine and spicy Peruvian yellow aji peppers. Purists may quibble that chifa is less fusion cuisine and more mish-mash food given the apparent clumsy pairing of local meat and potatoes with Cantonese stir-fry, but I, for one, find that lomo saltado actually offers the same salty, spicy, sour and sweet tastes typical of Chinese cooking, just with different ingredients.

Understandably popular among hard-working Cantonese miners, chifa cuisine was also a surprise hit among the higher echelons of Peruvian society, and though initially limited to Lima’s Barrios Altos, chifa restaurants soon began to spring up outside of Chinese neighborhoods too, eventually expanding across the capital (where there are now more than 6,000 chifa restaurants) to most parts of the country. Indeed, so popular has it become that today one can find Chifas, as they’re known, throughout the rest of South America. From Argentina and Chile all the way north to Venezuela, chifa cuisine is almost as well known as Peru’s other great gastronomic export, ceviche. Evidently, this trend is growing among the Yanquis too: Chef Jose Garces of Iron Chef America fame, opened a chifa-style eatery in Philadelphia recently, naming it, rather unimaginatively, Chifa.

On a visit to Argentina, Anthony Bourdain commented that the common Porteno carb combo of pizza and chickpea faina must have been invented by drunk people, and rice with fries would seem to fall into the same category. Sure, double starch is weird, but that doesn’t mean to say it’s not good, drunk or sober.

The culinary memoir has to be one of my favorite genres of both cookbooks and books in general. Combining anecdotes, family history and delicious recipes, and spanning literature and cuisine, there’s really nothing better than a cookbook that you can actually read, that’s not just a selection of quick and easy recipes by some personality-laden stand and stir TV show host, and from which you learn the context of the food and about why traditions and patience in food are important. With the holiday season upon us, I can heartily recommend you give the gift of a copy of Food & Friends: Recipes and Memories from Simca’s Cuisine by Simone Beck, to your nearest and dearest this year.

Madame Beck is best known as having been Julia Child’s collaborator on Mastering the Art of French Cooking volumes I and II, in which she was both originator and chief tester of the majority of the recipes contained therein. Beck and Child met through a mutual friend while Child was first in Paris with her spy-husband, Paul, in the late 1940s, and struck up a friendship that was to last until Beck’s death in 1991. In spite of her crucial role in these historic cookbooks, many Americans could be forgiven for never having heard of Simone Beck, since Julia Child’s television career and her bright and breezy personality are what most people remember. This is a pity because Beck is a superb raconteuse, whose life, spent in various parts of France, spanning two World Wars, a trans-Atlantic career, and the birth, life and death of nouvelle cuisine, is truly fascinating.

The first half of this reissued book – first published in 1991 – is a charming, rose-tinted memoir, interspersed at key points with beautifully-constructed period menus complete with recipes from the principal events she tells of – dinners with local Norman families, dinners for liberating Canadian soldiers, and lunches made for her Provencal cooking school. The second half is rather more of a straight-up compendium of French recipes, many of which feel, in all honesty, rather old-fashioned and frumpy when deprived of Beck’s evocative descriptions of French country life we find in the first half of the book.

If you are looking for a cookbook full of recipes that you’re immediately going to want to make, then this might not be the book for you, as although there are plenty of recipes that will make you salivate, many feel rather overly ornate for the typical American home cook. For the purposes of quality control, I tried her Poulet de Varvannes a l’estragon et a la creme (chicken in tarragon cream sauce) (recipe to follow in a later post), and found it to be not only completely delicious, but a very straightforward recipe to take on, even for a week night, so one can definitely pick through this books contents for more approachable dishes. However, even if you never make any of Simca’s food, there is plenty to enjoy in her book with its variety of delightful tales of her gastronomic pursuits and friendships with many of the 20th century’s most celebrated bon vivants. For further reading of this kind, I can also recommend Jacques Pepin’s The Apprentice, M.F.K. Fisher’s A Long Time Ago in France and the unsurpassed When French Women Cook by Madeleine Kamman.