Comments on: Have I mentioned that I’m an exceedingly good cook?

By: Essjayeats

Essjayeats — Tue, 13 Jul 2010 12:29:14 +0000

Rather hilariously…Donna passed on the pasta/tongs/ twirl tip to this years Masterchef participants. All they needed to do was read your blog

By: Food Writers as Activists talk by Donna Lee Brien | Progressive Dinner Party

Wed, 06 Aug 2008 05:04:07 +0000

[...] surprised how very cranky these statements from the audience made me. I have as little respect for Donna Hay as anyone, and OK, it may be bourgie to have a bunch of fancy cookbooks on prominent display in [...]

By: Lushlife

Lushlife — Sat, 30 Oct 2004 19:05:08 +0000

I have to admit I rarely open the Donna Hay books I have.My favourites are Philip Johnson(Ecco Restaurant in Brisbane he has another one just out in time for Christmas) and River Cafe – Blue, Green and Yellow (especially the Blue). And the closest tome I have to a religious one is the Cake Bible. As for Larousse I am just a babe in the woods – 2003 ed.

By: anyresemblance

anyresemblance — Wed, 27 Oct 2004 14:08:59 +0000

I think Donna Hay is like Delia Smith – bossy school prefect type who secretly dislikes food and all its messiness.

By: .anthony

.anthony — Tue, 26 Oct 2004 20:51:03 +0000

Yes please for the post and I did have pelican once, but you should have seen the bill.
Thank you and good night

By: zoe

zoe — Tue, 26 Oct 2004 17:56:10 +0000

1979 lacks the elephant recipe, but notes that the meat is leathery (ha!) and that in “some Asian countries” the trunk and the feet are thought the nicest.
Also no penguin. On pelicans it says “Their flesh is oily and tought but is, nevertheless, eaten in some countries.” Heathens.
And anthony, if you have no hoax entry, I will have to put up a post sometime about the best “jest of a host”, Grimod de la Reyniere’s “Economist’s luncheon”.

By: .anthony

.anthony — Tue, 26 Oct 2004 07:10:10 +0000

Yes it does and in one of the earliest documented examples of food snarkiness: “Pliny told us that only the trunk found favour with amateurs”. And Pingu, Noooooooooh!
Title is true people – she has mistressed terrine, a task which left me with hot tears of disappointment.
Sadly my edition has nothing between Hippopotamus and Hocco, so there must have been some updating between ’76 and ’79 no doubt to counter growing competition from Reader’s Digest’s Strange Stories and Amazing Facts. This aside, I love it for its timelessness and hence fadlessness, my copy could have been put out any time in the past 30 years. I wish I’d got mine 10 years ago.
Donna does state the obvious but I would not wish a caught hand in the pants press on anybody.

By: David Tiley

David Tiley — Mon, 25 Oct 2004 23:24:25 +0000

Doesn’t the larousse have a recipe for stuffed elephant trunk?
I think a cookbook is only any good if it tells you how to cook a penguin.
All you need is a match. The dark secret of Shackleton’s expedition was that they survived by throwing penguins on the fire. They gave off quite a lot of heat.