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welcome
to tallyrand's culinary fare
 A
website that caters for everyone from the home cook novice
to the professional, from the mildly interested to students
of the culinary arts.
Besides the plethora of recipes you will find sections on
food information, techniques, culinary terms and also the
rich history that is cooking.
I make no apologies for dishes that some may see and say,
"Oh how retro" or "how 1980's" . . . good
food, like a tuxedo never goes out of style. How can a great
dish served in the 1980s but created in the 1800s be retro?
The recipes are in an easy to follow format and are designed
for printing out. But while cooking, while following the recipes,
remember the words of the master chef, Auguste Escoffier,
"A recipe no matter how well composed or researched
is no substitute for imagination, creativity and flair".
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Featured recipes:
Valentine's
Day
Recipes and ideas to impress your loved one be it a
romantic candlelight dinner, or a nice relaxed brunch
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the
secrets
All the recipes here are tried and tested by me over my twenty-five
plus years as a professional chef worldwide. With as many
extra tips and secrets as I can think of to help make them
as successful as mine.
Many chefs leave out these little secrets, for reasons I
never understood. my reputation as chef, as a food writer
and as a tutor relies on my trainees and my recipes working
and working well. The only difference between my dishes and
yours, will be my twenty-five plus years of experience, otherwise
these are the exact recipes I use on a day to day basis.
While the recipes should be followed as closely as possible
(especially when making desserts, and particularly cakes),
you should not be afraid (especially after the first time)
to adjust to suit your own tastes. The Nineteenth century
Chef Marcel Boulestin put it best when he said "cookery
is not chemistry, it is an art. It requires instinct and taste,
not exact measurements".
 Bon
appetit and enjoy
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