Salaric Cooking

As I think I’ve mentioned on here before the honey bees seem to be decline rapidly and this could leave us cooks with some very real issues so we need to think carefully about our use of honey and were it comes from.  Here is a fantastic project set up to help the bees and ultimatly the entire planet The Global Bee Project of course we want to eventually have our own hives but you don’t need to do that to help the bees!  Besides even for us the hive this is far in the future.

(This waffles a bit and she does like her long sentences! So take a deep breath.)

EXCELLENCE IN THE ART OF COOKERY, as in all other things, is only attainable by practice and experience. In proportion, therefore, to the opportunities which a cook has had of these, so will be his excellence in the art. It is in the large establishments of princes, noblemen, and very affluent families alone, that the man cook is found in this country. He, also, superintends the kitchens of large hotels, clubs, and public institutions, where he, usually, makes out the bills of fare, which are generally submitted to the principal for approval. To be able to do this, therefore, it is absolutely necessary that he should be a judge of the season of every dish, as well as know perfectly the state of every article he undertakes to prepare. He must also be a judge of every article he buys; for no skill, however great it may be, will enable him to, make that good which is really bad. On him rests the responsibility of the cooking generally, whilst a speciality of his department, is to prepare the rich soups, stews, ragouts, and such dishes as enter into the more refined and complicated portions of his art, and such as are not usually understood by ordinary professors. He, therefore, holds a high position in a household, being inferior in rank, as already shown, only to the house steward, the valet, and the butler.