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Josceline Dimbleby: Serving Up British Cuisine with a Twist

Josceline Dimbleby’s culinary lexicon has only expanded with her travels. In India, she fell in love with the delicacy of Gujarat’s Jain influenced vegetarian dishes and in Turkey it was Tavuk Gogsu, that famous, tender dessert made with milk and chicken’s breast; in Morocco, it was pigeon pie Bastilla that made her mouth water and … Continue reading