I started cooking at the tender age of ... 28! I had just got my first proper kitchen, so obviously I wanted to try and learn all there was in this exciting world. The days of internet recipes were not yet that advanced, so it would have to a proper cooking book that would have to guide me in this journey. The plethora of cookbooks, however, required some knowledge of basic equipments, measurement techniques, differences between various ingredients... In short, not for me - I needed a cookbook that would take me by the hand and make sure I did not get lost. This book for me was The Student Crumb Cookbook (out of print, I'm afraid) that introduced me to the new world of cooking: since then, I've cooked most of its recipes over and over again, but one will always remain my first ever success: the Quiche Lorraine.
|cutting up mini quiche-lorraines|
200ml extra light cream
50g grated cheese (I used emmenthal)