Preface to this edition

The pursuit of academic gastronomy continues in America as I moved there as a postdoctoral scientist. I spent just over a year in the East Bay before relocating to Boston where this second edition was compiled. In this edition, Ox Posh Nosh meets the Best of Berkeley and Boston.

The quality of the californian fresh product is fabulous and the new dishes listed here celebrate by their simplicity and freshness the high quality of the local fruit and vegetable. I have been accustomed during my stay to visit and shop at the wonderful Berkeley Bowl, the Farmer’s market on week-ends and the Cheeseboard, which is the best cheese shop I ever encountered. Fruit picking on the East Coast fresh off the trees is also a lot of fun. There is a great advantage in buying the seasonal local produces as they are fresher and better quality. Moving to Boston has enabled me to revisit and expand the dessert and comfort food recipe, thanks to the cold weather.

The added recipes are more favourites. Some are also delicious one-dish recipes that can be cooked on a camp fire on a dark night- put to test on trips in Yosemite. I would also like to thank my mother for the beautiful front cover drawing.

For the Americans who use the recipes and get confused with the vocab (and laugh at me about auberrrgines): courgettes are zucchini, aubergines are eggplants, rocket is arugula and coriander is cilantro. When a recipe calls for dark and milk chocolate, it calls for bittersweet and semi-sweet chocolate respectively. Double cream and single cream in the UK are in fact heavy cream and light cream in the US while crème fraiche, can be substituted for sour cream.

Happy cooking and happy eating!

Contributors

Karin and Tanja, Aurélie Bertin, Carmel Levitan, Charlotte Coles, Martin Jinek, Raaji, Gerry Kim, Ann and Angelika Harvey, Lisa Propst, Keiko Yata, Nicole Schueller, Sonja Lorenz, my maternal ancestors.