Anna Colquhoun, the Culinary Anthropologist, is a cooking teacher, food consultant and writer based in London. Something of a food nerd, she has travelled far to research and write about her subject.
Anna is author of Eat Slow Britain, consultant on BBC Radio 4's The Kitchen Cabinet and preserving guru for Riverford Organic.She offers cooking classes in London, including popular bread-making and preserving workshops among others. Her supper club, the Secret Kitchen, is a convivial dinner at which people sit together for a surprise seasonal menu. She is currently working on several cookbooks.
Anna trained as a chef in San Francisco and at Alice Waters' legendary restaurant Chez Panisse in Berkeley. She is working on a PhD in anthropology at the Food Studies Centre within the School of Oriental and African Studies, the topic of which is the construction of a regional cuisine in Istria, Croatia.
"Food is not just feed. The stories behind our food can be as fascinating as it is fun to prepare and delicious to eat.”
Simplicity itself, and very much my style of cooking and eating. I had the honour of cooking with the author briefly at Chez Panisse - an extremely talented chef and very nice man! Really good food is not complicated.
Goddess of preserving (and much else), Marguerite has 10 ways to preserve almost any fruit or veg you can think of. A fantastic resource, especially for 'true' preserves which will actually last on the shelf.
All the Chez Panisse books are great, plus those of their many chefs and alumni. I picked this one because when devising vegetarian menus I'm often inspired by its delicate yet precise touch, designed to show off the vegetables themselves. Plus it reminds me of happy days in their kitchen. ("Don't *crush* the garlic! Peel it carefully!")
I have included this since the foods and flavours of central, eastern and southeastern Europe are yet to be properly appreciated outside the region and I think they should be! I have found loads to love about Romanian, Hungarian, Polish, Bulgarian and Croatian food and am on mission to learn much more...