This month, my new cookbook Egg was released, or should I say hatched? It’s an exploration and a celebration of this wonderful, simple and perfectly packaged ingredient. We have been cooking with eggs for thousands of years and during that time, we have come up with some ingenious ways to use them: to make risen souflees and cakes, crisp meringues, rich custards, thick mayonnaise and even foamy cocktails. When I sat down to write this book, the hardest part was choosing which recipes to leave out.
I have spent the last few weeks shooting the photographs for my new book, Egg, to be published by Weidenfeld and Nicolson in the Spring of next year. A book that celebrates eggs, the wonderfully diverse yet simple ingredient, and all my favourite ways to cook with them.
Daylesford, the organic farmshop emporium in Gloucestershire, kindly asked me to do a book signing of In One Pot.
After a sustaining breakfast of perfect scrambled eggs from the farm, sourdough from the bakery and an immaculately brewed flat white, I got down to a busy day of signing.
I was positioned between the buzzing cafe and the farmshop filled with the freshest organic vegetables from the farm, breads, cheeses and preserves, all made in the Daylesford kitchens and a kitchen shop to rival David Mellor.
Blanche Vaughan and Claire Nicholls
November 2 2013
10:30 am – 12:00 pm
Blanche will be talking about her latest book ‘In One Pot’ Fresh Recipes For Every Occasion and cooking one of her favourite pot recipes with Castle House’s Head Chef, Claire Nicholls.http://flavoursofherefordshire.co.uk/
“A book for those who like to cook for family and friends but have no wish to spend hours prepping or washing up. From sweet to savoury, slow braises to speedy supper dishes and picnic food to something celebratory, all the recipes can be cooked in one pot”
My latest book, In One Pot, was published in February 2014.